GFM Network News

Peace Country producer Caroline Sekulic said mixing with hundreds of international pulse traders, buyers, and sellers convinced her that there’s a very bright future for her crops.

It’s a great time to be a pulse grower

Five Alberta farmers attending the world’s biggest pulse event get an up-close look at the red-hot market for pulses

Reading Time: 3 minutes Caroline Sekulic just got back from the biggest pulse convention in the world — and she has a message for Alberta farmers. “We have to stay competitive and we have to keep on it with our market access initiatives,” said the Peace Country farmer, who was one of five Alberta pulse growers at the conference […] Read more

A new $400-million pea-processing plant in Manitoba, announced with fanfare at the Manitoba legislature in January, may just be the beginning of Western Canada’s bid to become the leading global supplier of plant-based proteins.

Prairies could be plant-based protein superpower

Protein Innovations Canada aiming to make Western Canada the world’s ‘leading source of high-quality proteins’

Reading Time: 4 minutes Allison Ammeter doesn’t understand why there isn’t more domestic pulse processing on the Canadian Prairies. “As a farmer, I’m really proud of the fact that I grow good, safe food that’s enjoyed around the world,” said the past chair of Alberta Pulse Growers, who farms near Sylvan Lake. “But it’s always really ticked me off […] Read more

Excessive moisture — including snow in September — wreaked havoc on this year’s harvest, 
which on many farms didn’t end until November.

It likely wasn’t your greatest year, but 2016 was definitely eventful

Weather was the big story but it was also a year when pulses took centre stage, 
farm groups came together like never before, and sustainable beef hit a milestone

Reading Time: 9 minutes Stepping back and looking at the year gone past is a great way to prepare for the one ahead. For most producers, 2016 was a grind with a distinct shortage of highlight reel moments. But the world always moves forward and there were many significant changes that took place over the last 12 months. Here […] Read more

VIDEO: Cooking up good things with pulses

VIDEO: Cooking up good things with pulses

Canned chickpea water substitutes for egg whites in making macarons

Reading Time: < 1 minute While Canada grows copious amounts of pulses, most are exported. Chefs Geoffroy Dextraze and Chef Chris Kopp of Winnipeg’s Prairie Ink Restaurant and Bakery share their experiences developing new pulse recipes for the provincial launch of the International Year of Pulses. The event was put on by the Manitoba Pulse and Soybean Growers and attended by […] Read more

Ready to launch: Why pulses are the future of food

Ready to launch: Why pulses are the future of food

Peas, beans, lentils, and chickpeas have been around for centuries, but they are poised to enter the spotlight like never before

Reading Time: 3 minutes Can an old food become new again? Peas, beans, lentils, and chickpeas have been staples for centuries, but pulses are on the verge of becoming the next big thing. Next year, 2016, is the United Nations’ International Year of Pulses (IYoP) and there is a fistful of good reasons why these crops could become the […] Read more

group of women accepting an award

Lemon tart takes the cake at Mission Impulseible student competition

Pulse-based ‘Peamon’ tart takes the cake at Mission Impulseible

Reading Time: 2 minutes Calling something a “lemon” suggests it’s not up to par, but a lemon-based tart was the winner in this year’s Mission Impulseible. The “Peamon” tart was created by a trio of University of Alberta food science students who used canned red kidney beans, chickpeas, romano beans and great northern white beans as well as other […] Read more