Legumes: Wholesome Ingredients for Value-Added Foods

Thunyaporn Naggie Jeradechachai, (right), NCI Crop Quality Specialist, spoke on pulse flour applications at the “Legumes: Wholesome Ingredients for Value-Added Foods” short course at the Culinary Institute of America in Greystone, Napa Valley, California in September. She also was instructor of the hands-on session about the pulse formulas developed at NCI. Course attendees were food scientists, chefs, and dietitians. The course was sponsored by the USA Dry Peas and Lentils Council. Jeradechachai is pictured here with Kaye Effertz, (left), Marketing Director for the Northern Pulse Growers.