General properties of dry peas, lentils and chickpeas including varieties, uses and health benefits.

Production information on pulses such as deterioration, standards and procedures and specific information on dry peas, lentils and chickpeas.

Processing information on pulses such as cleaning, sorting and milling.

Food applications for pulses such as soups and snacks, as well as information about roasting, frying and boiling different types of pulses.

Alternative food applications for pulses in areas like baking and other gluten replacing instances.

Market needs for pulses due to their wide versatility in many different food categories.