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Pulse Quality Director Named

Dr. Clifford Hall will oversee the Pulse Quality research program in the Department of Plant Sciences’ Cereal Food Science group. He also coordinates the undergraduate Food Science program.
Pulse Quality Director Named

Dr. Clifford Hall

Dr. Clifford Hall recently began leading the Pulse Quality Evaluation program in the Department of Plant Sciences. He will oversee research on pulse quality and utilization of pulses in food systems and conduct the annual U.S. Pulse Quality Survey.

The U.S. Pulse Quality Survey has been published since 2011 and features production statistics and quality parameters of Dry Pea, Lentil and Chickpea crops produced in Idaho, Montana, North Dakota and Washington. The U.S. Pulse Quality Survey is supported by the Northern Pulse Growers Association and the USA Dry Pea and Lentil Council as well as the North Dakota Agricultural Experiment Station.

To sell pulses at premium prices growers need to produce crops that meet food and seed grade quality requirements which include color, seed size and shape, splitting potential, hydration potential, cooking firmness, and canning quality. Future U.S. Pulse Quality Surveys will focus on these factors in order to help growers produce premium crops and higher profitability potential.  

Hall commented that “the demand for pulse crop foods is not going away.” He says that “consumers increasingly are demanding gluten free foods and the nutritional qualities found in pulses.” He believes that pulse markets will continue to grow and that the annual U.S. Pulse Quality Survey will remain a valuable resource in the future.

Hall has worked in the NDSU Food Science program since 1998. He is an associate professor and also coordinates the undergraduate Food Science program. He teaches Food Chemistry, Food Analysis and Sensory Science of Foods.

Source and Editor: Clifford Hall (Clifford.hall@ndsu.edu, 701-231-6359)
Author: Karen Hertsgaard (Karen.hertsgaard@ndsu.edu, 701-231-5384)

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