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quality is our business |
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Apart from the valuable contribution legumes make to maintaining a healthy diet, they are a “good deal” for the planet as well. Legumes enrich the soils where they are grown with nitrogen and have a low ecological impact. Chefs love this food for the convenience, ease of storage, and low costs associated with cooking. Whether you are dining out, or eating in, plan on a meal with dried peas, beans, or lentils…your health and the planet will thank you!
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| dried peas, lentils & chickpeas |
| the region |
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Successful production of dry peas, lentils, and chickpeas requires a unique combination of soil, moisture and climate. Many people believe that the world’s best overall area for growing legumes is in a corner in the Pacific Northwest called “The Palouse”. In the rain shadow of the Cascade mountains, the Palouse region’s warm, dry summer days, cool nights, and nutrient rich volcanic soils form the ideal combination to produce high yields of top quality dry peas, lentils, and chickpeas. |
| standards |
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Grading standards are established by the U.S. Federal Grain Inspection Service. The service insures buyers they will receive a clean, pest free product that conforms to the grade ordered. The consistent wide industry grading standards allow accurate communications among all parties in a trading transaction. |
| research |
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The U.S. dry pea, lentil and chickpea industry has been committed to quality products since its founding in the mid 1900’s. An aggressive coop research program between the U.S. Department of Agriculture and several universities including Washington State University and the University of Idaho continues to seek new, high yielding, high quality nutritious dry peas, lentil, and chickpea varieties to meet producer and consumer demands.
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