Montana Pulse Growers Invited to Participate in Survey

Montana State University Food Product Development Lab wishes to find interested Montana pulse growers to complete an online survey in early November. Prior to completing the survey, participants will be asked to read a report that highlights the culinary qualities and nutritional values for culinary pulses (i.e., dry beans, dry peas, chickpeas, and lentils). If you are a Montana pulse grower interested in participating in the survey, contact rebecca.richter1@montana.edu.