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Pulse crops in Greece have a history as rich and varied as the lands that nurtured them over millennia. The story begins in ancient times, where the cultivation of these leguminous plants dates back to the Neolithic period, around 10,000 years ago. Early Greek farmers, through keen observation and experimentation, recognized the agricultural potential of […]

Beans, a dietary staple for millennia, encompass a wide variety of shapes and colors within the Leguminosae family. Initially limited to broad or fava beans, the term expanded to include common dry bean varieties (pulses) and even seeds of dissimilar plants like coffee and cocoa beans (though these are in name only). Their versatility allows […]

Dillan Hazzard, a graduating senior majoring in Agribusiness, has been an integral part of the CU Pulse Quality and Nutritional Breeding Lab for nearly a year. Their journey began when they enrolled in Dr. Dil’s Vegetable Crops class, where they showcased exceptional work and demonstrated a keen understanding of working with vegetables within business frameworks. […]

The cultivation and consumption of pulses in the Mediterranean region date back to ancient times, where these versatile legumes were integral to the diets of various peoples. In Spain, this historical legacy has left an indelible mark on cuisine, with dishes spanning from simple soups to elaborate stews found in every corner of the country. […]

Lentils are a pulse that have a rich and diverse history that spans centuries. Originating in the Near East around 11,000 years ago, they quickly became a staple in the diets of ancient civilizations such as the Greeks, Romans, and Egyptians, thriving in diverse climates. Cultivation of lentils began in the Fertile Crescent, and the […]

Mark Dempsey is a PES Graduate Student and has been in the lab for two and a half years. The story of Mark joining the CU Pulse Quality and Nutritional Breeding Lab begins in North Carolina, where he came across an article from Tiger News featuring Dr. Dil and Nathan Johnson, a former grad student […]

Pulses in Japan boast a storied history deeply intertwined with agricultural practices, cuisine, and culture. Dating back to ancient times, pulses such as adzuki beans, field peas, kidney beans, broad beans, and others have been cultivated alongside rice, serving as supplementary crops and contributing to soil fertility. Despite the dominance of rice, pulses have maintained […]

Chickpeas come from the legume family and are also commonly known as garbanzo beans. Alongside lentils, some beans and some peas, chickpeas produce edible seeds known as pulses, renowned for their high nutritional value. The roots of chickpea cultivation can be traced back to the Middle East, where they found fertile ground in regions like […]

Jacob Johnson, a junior PES major with an Ag Biotechnology Minor, has dedicated two years to the lab thus far. Much like grad student Nathan Windsor, he was recommended to Dr. Dil’s program by the associate dean of PES, Dr. Agadella. She found that Jacob’s potential shone through in the intro to PES class she […]

Pulses in Brazil carry a rich historical legacy, deeply rooted in indigenous cultivation methods and shaped by the influences of European colonization. From ancient times, beans and other pulses have been dietary staples for indigenous peoples, providing essential sustenance and nutrition. The arrival of Portuguese settlers in the 16th century further solidified the importance of […]