Lentil – Manitoba Pulse & Soybean Growers

Lentil

May 21, 2019

Keep it Clean! – Glyphosate use on Lentils

Glyphosate should only be applied on lentils when the crop is at less than 30% seed moisture content. Continue reading →

Go to download: Keep it Clean! – Glyphosate use on Lentils
Lentil

May 21, 2019

Lentil Reproductive and Maturity Staging Guide

New! Use this guide for lentils to identify the proper application timing of pesticide products and harvest management strategies. Continue reading →

Go to download: Lentil Reproductive and Maturity Staging Guide
Dry Bean, Faba Bean, Lentil, Pea

June 2, 2018

2024 Keep it Clean! Product Advisory

Pulse crop market restrictions and maximum residue level guidelines involving crop protection products. Continue reading →

Go to download: 2024 Keep it Clean! Product Advisory
Lentil, Pea

December 23, 2016

Root Rot in Peas and Lentils

Diagnosis, management and research results on root rot in peas and lentils. Continue reading →

Go to download: Root Rot in Peas and Lentils
Faba Bean, Lentil, Pea, Soybean

May 16, 2016

Survey of Nematode Pests of Pulse Crops and Development of Rapid Molecular Quantification of the Soybean Cyst Nematode in Soil

The project is structured in three parts: Part 1 focuses on resolving the market access issue of yellow peas caused by the stem nematode. This issue has been addressed and resolved by showing that D. dipsaci is not present in … Continue reading →

Go to download: Survey of Nematode Pests of Pulse Crops and Development of Rapid Molecular Quantification of the Soybean Cyst Nematode in Soil
Dry Bean, Lentil, Pea

April 15, 2016

Effect of Genotype and Environment on Pulse Flour Quality and Baking Performance

Demand for healthier and more innovative bakery products continues to grow in North America and the EU which presents a large market opportunity for pulse ingredients. With inclusion rates between 5-35%, it has been estimated that the market potential for … Continue reading →

Go to download: Effect of Genotype and Environment on Pulse Flour Quality and Baking Performance
Dry Bean, Lentil, Pea, Soybean

October 30, 2015

Structural and Functional Characterization of Ferritin (Iron Binding Proteins) Isolated from Manitoba Legume Seeds

Iron deficiency is the most common nutrient deficiency in the world and if not corrected would ultimately lead to anemia. Apart from genetic inheritance, two main diet-based factors are believed to be responsible for the global prevalence of iron deficiency: … Continue reading →

Go to download: Structural and Functional Characterization of Ferritin (Iron Binding Proteins) Isolated from Manitoba Legume Seeds
Dry Bean, Lentil, Pea

October 29, 2015

Extraction and Functional Characterization of Cholesterol-Binding Indigestible Proteins from Manitoba-Grown Pulses

The increasing rate of cardiovascular diseases is due in part to high blood cholesterol levels, which enhance atherosclerotic plaque formation and subsequent blood flow impediment. Some plant proteins, especially those present in legume seeds are resistant to digestion within the … Continue reading →

Go to download: Extraction and Functional Characterization of Cholesterol-Binding Indigestible Proteins from Manitoba-Grown Pulses
Dry Bean, Lentil, Soybean

October 29, 2015

Developing Pulse-Based Shelf Stable Chili using Retort Processing

In response to the increased demand for novel applications in processing and utilization of pulse crops, this proposed research work is to develop an innovative vegetarian chili using Prairie grown pulses such as pinto beans, navy beans, lentils, non-GMO soybeans … Continue reading →

Go to download: Developing Pulse-Based Shelf Stable Chili using Retort Processing
Dry Bean, Lentil, Pea

October 2, 2015

Expanding a Health Claim for Lentils and Post-Prandial Glycaemia to Include Beans, Peas and Chickpeas

This project will allow the Canadian pulse industry to address North American market demand for foods with value-added health benefits through investigation of health claim opportunities for pulses/pulse products and blood sugar control. Adding a health claim to food labels … Continue reading →

Go to download: Expanding a Health Claim for Lentils and Post-Prandial Glycaemia to Include Beans, Peas and Chickpeas
Dry Bean, Lentil, Pea

October 2, 2015

Development of a Pulse Based, Gluten-Free Shelf-Stable Ready-to-Eat Meal Using Retort Technology

Pulses are gluten-free, low in fat and rich in dietary fibre containing both soluble and insoluble fibre, complex carbohydrates and protein, and are packed with essential vitamins and minerals. Retorting or canning has been the technology of choice for commercial … Continue reading →

Go to download: Development of a Pulse Based, Gluten-Free Shelf-Stable Ready-to-Eat Meal Using Retort Technology
Dry Bean, Lentil, Pea

October 2, 2015

Mixed Beans – Characterization of Bioactive Compound Absorption and Excretion, and Relationship to Improvements in Cardiovascular Function

Consumption of mixed pulses (beans, peas, lentils and chickpeas) improves blood flow to the legs and lowers blood cholesterol in individuals with advanced stages of atherosclerosis (hardening and narrowing of the blood vessels by plaque) in the legs. Using mass … Continue reading →

Go to download: Mixed Beans – Characterization of Bioactive Compound Absorption and Excretion, and Relationship to Improvements in Cardiovascular Function
Dry Bean, Faba Bean, Lentil, Pea, Soybean

February 27, 2014

5 Simple Tips to Keep Your Crop Ready for Market

Agricultural exports must meet the standards set by importing countries, including their tolerances for pesticide residues. Continue reading →

Go to download: 5 Simple Tips to Keep Your Crop Ready for Market
Dry Bean, Lentil, Pea, Soybean

November 9, 2011

Development of Two Frozen, Microwavable Pulse and Vegetable Side Dishes

Canadian pulse production continues to increase with the majority being exported as an unprocessed commodity. Despite the excellent and health promoting properties of pulses, domestic consumption of pulses is low due to consumer unfamiliarity, long cooking times, flatulence issues, and … Continue reading →

Go to download: Development of Two Frozen, Microwavable Pulse and Vegetable Side Dishes
Dry Bean, Lentil, Pea

November 9, 2011

Enhancing World Markets for Canadian Pulses Through Secondary Processing and Value-Added Research

Research was undertaken to investigate the effects of processing conditions and seed characteristics on the dehulling, splitting and cooking properties of pulses. Seed characteristics include: physical properties (seed size, shape, moisture, hardness), composition, and seed quality or grade. The exact … Continue reading →

Go to download: Enhancing World Markets for Canadian Pulses Through Secondary Processing and Value-Added Research

Crop: Lentil

Keep it Clean! – Glyphosate use on Lentils

Lentil Reproductive and Maturity Staging Guide

2024 Keep it Clean! Product Advisory

Root Rot in Peas and Lentils

Survey of Nematode Pests of Pulse Crops and Development of Rapid Molecular Quantification of the Soybean Cyst Nematode in Soil

Effect of Genotype and Environment on Pulse Flour Quality and Baking Performance

Structural and Functional Characterization of Ferritin (Iron Binding Proteins) Isolated from Manitoba Legume Seeds

Extraction and Functional Characterization of Cholesterol-Binding Indigestible Proteins from Manitoba-Grown Pulses

Developing Pulse-Based Shelf Stable Chili using Retort Processing

Expanding a Health Claim for Lentils and Post-Prandial Glycaemia to Include Beans, Peas and Chickpeas

Development of a Pulse Based, Gluten-Free Shelf-Stable Ready-to-Eat Meal Using Retort Technology

Mixed Beans – Characterization of Bioactive Compound Absorption and Excretion, and Relationship to Improvements in Cardiovascular Function

5 Simple Tips to Keep Your Crop Ready for Market

Development of Two Frozen, Microwavable Pulse and Vegetable Side Dishes

Enhancing World Markets for Canadian Pulses Through Secondary Processing and Value-Added Research

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