On March 31, 2017, India’s current waiver of fumigation requirements for pulses imported from the U.S. and Canada will expire. If a new waiver is not granted by that date, shipments arriving in India after March 31 that are not certified as fumigated with methyl bromide may be rejected upon arrival. Over a span of thirteen years, India has issued a series of

waivers allowing U.S. pulses to be fumigated with methyl bromide upon arrival in India rather than prior to export. However, over the last six months, Indian officials have been signaling a change in their position on the fumigation issue. We have been working with USDA APHIS and other stakeholders to address India’s concerns. A meeting was held in Delhi today (Friday, March 24) that

included Indian Plant Quarantine D e p a r t m e n t (PPQ) officials and multiple stakeholders. At that meeting, PPQ officials indicated that a ‘temporary

extension’ of the fumigation waiver is under consideration, but they did not comment on how long the extension might be.

Today, we have heard from various sources that PPQ staffers are reviewing waiver extension alternatives, and that both 3-month and 6-month proposals are under review. Earlier today, GAFTA issued a statement indicating that there would be a 3-month extension. CONTINUED ON PG. 6>>

VOLUME XVI ISSUE 38 MARCH 24, 2017

Contents• India Update .....................................1,6• RCA Expo ........................................2,4,5• Pulse Market News .............................3• Pulse Recipe .........................................5

After years of poor pulse harvests, India is looking at a bumper crop.

by Pete Klaiber, USADPLC VP of Marketing

Copyright2017 22780 W. Pullman Road, Moscow, ID 83843 • www.usapulses.org • Ph: 208.882.3023 • Fax: 208.882.6406

One of the goals of the USA Dry Pea and Lentil Council (USADPLC) and the American Pulse Association (APA) is to inspire current and “budding” research and de-velopment chefs to use pulse ingredients in their recipes and menus.  These chefs are responsible for developing new packaged food products that launch in the U.S. as well as globally. To reach this high potential group of professionals, you have to be present at the trade shows where profes-sional research chefs gather.  One of the best of these is the Research Chef Association’s (RCA)  2017 Annual Confer-ence & Culinology®  Expo.  Research chefs are specialists in what they do, “blending culinary arts and the science of food,” as the RCA web-site  www.culinology.org  ex-plains the discipline of Culin-ology®, a term for which they hold the trademark. Held last week in Puerto Rico, the conference held more than 25 educational sessions, demonstrations, and workshops led by some of the world’s finest cu-

linary art professionals.  Beautiful settings are the “nature-of-the-beast” for such trade shows, selected for the ability to attract the best and the brightest to

attend; but for many of the 75 plus exhibitors at the Expo, like the USADPLC and the APA, it was all business.    “Exposing and educating re-search chefs about pulses and pulse ingredients is a key component in our work to ex-pand the use of pulses and pulse ingredients in new food products,” says Jessie Hunter, Director of  Domestic Market-ing for the USADPLC and APA. “Additionally, we connect end users to our member suppliers and learn about the successes and challenges companies are facing when adding pulse in-gredients.” The USADPLC and the APA have been sponsors, exhibi-tors, and presenters at pre-vious RCA conferences and expos.  This year  the booth

featured Chef Charlie Baggs to work the booth, as CONTINUED ON PG. 4>>

Student chefs at the Culinology competition, working with pulses.Below, Sarah White and Jessie Hunter from the USADPLC / APA, join Mackenzie Christensen from AGT Foods.

Copyright2017 2780 W. Pullman Road, Moscow, ID 83843 • www.usapulses.org • Ph: 208.882.3023 • Fax: 208.882.6406 32780 W. Pullman Road, Moscow, ID 83843 • www.usapulses.org • Ph: 208.882.3023 • Fax: 208.882.6406

Today’s Exchange Rate: 1 Canadian dollar = 0.75 U.S.

� Market prices contained in this newsletter may or may not reflect actual market conditions at the time of sale.

� U.S. prices are gathered from USDA Bean Market News which uses averages based on U.S. #1 production from the date surveyed and are for thresher run, clean basis.

� Canadian prices are gathered from the Saskatchewan government.

√ Compared to last week: Trading activity was slow to steady with limited demand. Contracted product is moving steady. NASS Prospective Planting report comes out March 31, 2017.

Nor thern T ie r : P r i ces reported on a cwt basis, Del warehouse, thresher run and U.S. No. 2’s or better.

2016 2015 2016 2015 2016 2015 2016 2015 2016 2015 2016 2015$5.97 $5.81 $5.29 $5.31 $13.86 $14.04 $10.59 $10.40 $11.28 $11.28 $7.43 $7.43

March 24, 2017 NPP $7.50 $7.50 $6.82 $7.00 $26.83 $26.83 $23.56 $23.19 $36.50 $36.50 $31.50 $31.50

March 17, 2017 NPP $7.50 $7.50 $6.82 $7.00 $26.81 $26.81 $23.54 $23.17 $36.50 $36.50 $31.50 $31.50September 11, 2015 NPP $11.06 $11.06 $11.06 $11.06 $30.85 $30.85 $27.58 $27.21 $26.00 $26.00 $21.00 $21.00

All All

Pulse Loan Rate: #2 Grade

Midwest region: all counties in Montana and North Dakota, plus all counties in all other states not in the West Region.Source: USDA Farm Service Agency

USDA2015-16NationalPostedPriceandLoanRateSummary

NewLoanRatesEff:May1DryPeas Lentils LargeChickpeas SmallChickpeas

West Midwest West Midwest

PNW: Prices reported on a cwt basis, Del warehouse, thresher run and U.S. No. 1’s.

GreenPeas(whole) $ 10.00-10.50 $ 10.00-10.50 $ 12.00-12.50YellowPeas(whole) $ N/A $ N/A $ 12.00Lentils(Brewer) $ N/A $ N/A $ 46.00Lentils(Pardina) $ 25.00-27.00 $ 25.00-25.50 $ 42.00-45.00Chickpeas(LargeKabuli) $ 36.00-37.00 $ 35.00-36.00 $ 32.00-34.00

GreenPeas $ 10.42-11.25 $ 10.42-11.25 $ 10.00-11.67YellowPeas $ 10.00-11.67 $ 10.42-11.67 $ 10.83-18.33Lentils(Richlea) $ 30.00-33.00 $ 30.00-33.00 $ 48.00-52.00Chickpeas(LargeKabuli) $ 36.00-47.00 $ 40.00-47.00 $ 30.00-33.00

GreenPeas $ 10.08 $ 10.08 $ 11.64YellowPeas $ 10.41 $ 10.41 $ 16.34FeedPeas $ 6.91 $ 6.91 $ 8.16Lentils(Laird) $ 37.07 $ 37.07 $ 56.30Lentils(Red) $ 16.64 $ 16.64 $ 31.71Lentils(Richlea) $ 29.70 $ 29.70 $ 49.46Chickpeas(Desi) $ 26.75 $ 26.75 $ 21.40Chickpeas(Kabuli9mm) $ 29.06 $ 29.06 $ 22.35

(PricesinU.S.$/cwt.)AsofMarch8,2017

NorthernPlains

PULSEPRICECHART(GrowerPricesinU.S.$/cwt.on#1Grade)March24,2017 March17,2017 LASTYEARPacificNorthwest

NorthernPlains

Canada

Bank of Canada

Copyright2017 42780 W. Pullman Road, Moscow, ID 83843 • www.usapulses.org • Ph: 208.882.3023 • Fax: 208.882.6406

well  as a vendor  education session  titled  “Find the Pulse on Global  Flavor While Boosting Health Creden-tials with Pulses.”  The Charlie Baggs Culinary Innova-tion team developed three new recipes to sample at the expo as well.  Chef Baggs is well connected with RCA, which  helps  USADPLC / APA team to network with the fairly tight knit group of chefs. “In addition to inspiring the use of pulses and pulse ingredients in new food product applications, we make invalu-able connections with leading innovators and chefs working in product development in the food indus-try,” said Hunter. Hunter and USADPLC / APA Executive Assistant Sar-ah White handed out welcome bags (with help from AGT’s Mackenzie Christensen), proudly displaying the new Pulse Brand, which included the new Pulses cook-book, samples, pulse ingredient factsheets, member supplier lists, and other recipes.   Additionally, the pulse industry was one of the ingre-dient sponsors of the Student Culinology® Competi-

tion for the second year.  “These new chefs, the next generation of research chefs,  are innovating with pulses and pulse ingredients, which they would not be doing without our presence at RCA,” Hunter said.  “Students involved in the competition commented that they would never have thought to use pulses before, but since it was a required ingredient in the competition, they learned about different pulses and pulse ingredients.” According to Hunter, there were a variety of ques-tions related to sourcing pulse ingredients and trou-bleshooting with specific pulse ingredients such as chickpea flour used to boost the amino acid profile of bread. Of course, the contacts are the true gold mined from this event.  Hunter met with representatives of many of the world’s biggest food manufacturers; like Camp-bell’s, Pepsi-Co, Pepperidge Farm, and held many di-verse discussions, ranging from FDA food labeling, to pulse ingredients, and the USADPLC / APA Pulse Mill-ing Workshop (held this week). Many of the meetings ultimately led to dozens of follow-ups with requests for more information and product samples — exactly what Hunter likes to provide.   “Overall, while this is a smaller event the networking opportunities provided a great opportunity to meet key contacts in the R&D world,” said Hunter.  Plans for next year?  “Submit a proposal for a pulse milling ses-sion, and create another beautiful, engaging publica-tion with whole pulses as well as pulse ingredients.”  Sounds golden.

CONTINUED

Copyright2017 2780 W. Pullman Road, Moscow, ID 83843 • www.usapulses.org • Ph: 208.882.3023 • Fax: 208.882.6406 52780 W. Pullman Road, Moscow, ID 83843 • www.usapulses.org • Ph: 208.882.3023 • Fax: 208.882.6406

CONTINUED

YIELD: 70 pieces SERVING SIZE: 1 1/2 x 1 1/2 bite size piecesPREP TIME: 45 minutes COOK TIME: 45-60 minutesRecipe by Charlie Baggs Culinary Innovations

Brownie CaramelCrisp

8

Brownie1 pound butter, unsalted1 pound bitter sweet chocolate chips8 each eggs1 cup granulated sugar3 cups dark brown sugar3 tsp vanilla extract1 tsp Kosher salt1 cup Garbanzo bean flour

Caramel Sauce8 oz granulated sugar1/2 cup water1 cup heavy cream1 tsp hazelnut extract

Garbanzo-Pea-Crisp1 1/4 cup light brown sugar1 1/4 cup+ 2 tbsp agave nectar1/2 cup peanut butter, creamy1 tbsp vanilla extract3 cups Garbanzo Crisps, PGP3 cups Pea Crisps, PGP

INGREDIENTS DIRECTIONS

1. In a mixing bowl melt butter and chocolate chips over a hot water bath. Set aside.2. Mix together eggs, sugar, brown sugar, vanilla extract and salt. Wisk in

melted chocolate butter mixture.3. In a bowl mix flour and garbanzo-fava flour. Fold into chocolate mixture.4. Pour batter into a prepared half sheet tray. Bake in a preheated 350 ᵒF

oven for about 30 minutes or until inserted tooth pick comes out clean. Chill in fridge for at least 3 hours or overnight.

Brownie

Caramel Sauce

1. Place sugar in a heavy bottom stainless steel sauce pan. Cover with water to create a wet sand consistency and cook to a dark amber color.

2. Off the heat add cream and hazelnut extract and stir until combined.

1. Combine brown sugar, agave and peanut butter in a stainless-steel saucepan. Cook mixture to 235-240 ᵒF. Immediately pour hot mixture over puffed grains and stir to coat well.

2. Pour mixture into a half sheet tray and press evenly. Let cool completely.3. Invert crisp layer onto a cutting board and spread an even layer of caramel

on top. 4. Top with brownie and press down a bit to sandwich the two layers together.

Garbanzo-Pea-Crisp

9

Chef Bagg’s Brownie Caramel Crisp featuring Chickpea flower (shown on page 4 with the booklet) was a big hit at the RCA Expo. Enjoy the recipe.

RESE ARCH CHEF ASSOCIATION

CONFERENCE & EXPOPUERTO RICO

Copyright2017 62780 W. Pullman Road, Moscow, ID 83843 • www.usapulses.org • Ph: 208.882.3023 • Fax: 208.882.6406

In another development, the Hindu Business Line, a reputable Indian newspaper printed in English, reported yesterday that the I n d i a n Government “is likely to extend by a few months the permission given to its trading partners to fumigate consignments of pulses and lentils at Indian ports with methyl bromide”. According to the Hindu Business Line, a government official said that “The Agriculture Ministry is in the final stages of formally deciding on extending the permission to fumigate import consignments at Indian ports after receiving several representations on the problems that exporting countries and domestic traders face. However, the extension being considered would be a

short one and not year-long.” On the upside, if the U.S. can use a new extension to show India PPQ that our shipments are safe even

without fumigation, the waiver could become permanent. On the downside, if we fail to convince them that our shipments are safe, fumigation prior to export

could become the rule. Today’s developments are

promising, but there has not been any official announcement

on an extension, and until there is an announcement, anything

can happen. We expect more news on Monday, and we will keep you

posted.

APRIL4 USPLTA Meeting4-5 USADPLC Brd. Meeting12 APA Board Meeting29-30 Codex Committee Meeting on Pesticide Regulations (CODEX CPR)

Tim, McGreevy, CEO tmcgreevy@usapulses.orgDrex Rhoades, Editor drhoades@usapulses.org

USA Dry Pea and Lentil Council2780 W Pullman RoadMoscow, Idaho 83843208-882-3023 www.usapulses.orgAll rights reserved. 2017.

THE USADPLC IS AN EQUALOPPORTUNITY EMPLOYER AND PROVIDER.

CONTINUED

“If we fail to convince (India) that our shipments are safe, fumigation prior to export could become the rule.”

Pete Klaiber, USADPLC VP of Marketing.