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Pulse crops have deep roots in Sri Lankan agriculture and cuisine, dating back thousands of years to ancient civilizations like the Sinhalese and Tamil kingdoms. These crops were not just vital for sustenance but also held cultural significance, often featuring prominently in traditional Sri Lankan dishes such as sprouted lentil salads, numerous different curries and […]

Pulse crops have long sustained Ethiopia’s agricultural heritage, weaving into the fabric of its history, culture, and economy. From ancient origins to contemporary challenges and future aspirations, the journey of pulse crops in Ethiopia is a narrative of resilience, innovation, and sustainability. Traversing through the past, present, and future, this exploration unveils the intricate tapestry […]

In the realm of agriculture, pulse crops offer a plethora of benefits, from enhancing soil health to providing nutritious and sustainable food sources. However, despite their potential, pulse crop production in the United States faces several significant challenges that hinder their widespread acceptance and consumption. Pulse crops in the United States encounter a myriad of […]

On Monday, April 8th, the CU Pulse Quality and Breeding Lab held a Field Day at W.P. Rawl and Sons Farm in Pelion, South Carolina. 50-60 people attended the event, consisting of Clemson students from Dr. Adelberg’s HORT class, Clemson Extension agents, and industry professionals. Several lab members, including Dr. Dil, gave a comprehensive overview […]

The history of pulse cultivation in Australia can be traced back to the late 18th century when European settlers introduced crops like field peas, lupins, and fava beans to the continent. These initial introductions laid the foundation for the gradual expansion of pulse production in the following centuries. Indigenous Australian communities, too, have a long-standing […]

In the realm of nutrition and sustainable eating, pulse crops have emerged as a powerful superfood. However, despite their remarkable nutritional profile, eco-friendly qualities, and low cost, pulse crops are still plagued by misconceptions that undermine their potential to revolutionize our diets and food systems. By shedding light on the truth behind these misconceptions, we […]

Clemson University offers undergraduates and graduate students opportunities to engage in research projects through a program known as Creative Inquiry. In this program, undergraduates learn to embark on research projects under the guidance of professors, with graduate students serving as assistants. Three undergraduates from the CU Pulse Quality and Nutritional Breeding Lab, Dillan Hazzard, Jacob […]

Pulses have been an essential component of Chinese cuisine and agriculture for thousands of years. From ancient times to the modern era, pulses have played a vital role in shaping Chinese dietary habits, cultural practices, and agricultural landscapes. In ancient China, pulses were among the earliest crops cultivated, dating back to Neolithic times around 10,000 […]

Field peas, a cherished component of traditional diets for centuries, exhibit a remarkable diversity in appearance and flavor profiles within the legume family. Initially limited to a few varieties, such as black-eyed peas and cowpeas, the term “field peas” has expanded to include a wide range of cultivars, each with its unique culinary applications and […]

In Dr. Dil’s Plant Breeding program, she aims to engage undergraduates during their time at the university, fostering education in research and creative inquiries. Several undergraduates have dedicated time to their own research within the lab and have also collaborated on graduate and PhD projects. Working alongside seasoned members of the lab helps undergraduates grasp […]