Nominations Open for 2016 Pulse Promoter Award

The Pulse Promoter Award is awarded to an individual who has made a significant contribution to the Saskatchewan pulse industry. The award is to recognize someone who has helped take the pulse industry to new levels through their contributions in production, research, or business innovation.

 

The award has been given out since 1994. Last year’s recipient was Dr. Bob Tyler, Professor of Food and Bioproduct Sciences and Associate Dean of Research and Graduate Studies in the College of Agriculture and Bioresources at the University of Saskatchewan. Dr. Tyler's work has focused on the utilization of pulse crops, with a particular focus on peas, including the modification of pea starch, the extrusion of pea protein concentrate from pea flour, and the manufacturing of pasta, snacks, and breakfast foods from pulse flours, amongst others.

 

The year previous Ed Seidle from Medstead, SK was recognized for his work in the area of production.

 

Video: Benefits Uses and Recipes for Fermented Foods

Fermentation has been used for thousands of years, long before refrigeration existed. Today, especially in a time of rising food costs, consumers are looking for ways to save money and prevent waste through extending the life of their food purchases. Fermented foods also offer more ways to improve gut health, support local food production, and promote increased consumption of fruits and vegetables.