AACC expands methodology to include pulses/legumes

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Related tags: Cereal, Bean, Aacc

The American Association of Cereal Chemists, a group that evolved
out of the need to create standardised methodology for the cereal
grains industry, is to expand to include the growing field of
pulses/legumes.

The American Association of Cereal Chemists, a group that evolved out of the need to create standardised methodology for the cereal grains industry, is to expand to include the growing field of pulses/legumes.

"Consumption of peas and beans, like soy, along with other legumes is increasing and scientists and practitioners who work in this field havegreater need for scientific input and support,"​ said Charles Gaines, Chair of the AACC Committee responsible for producing the AACC Approved Methods of Analysis.

The first AACC Approved Methods of Analysis, published in 1922, is now a respected source for methodology in the food industry. According to the cereal Association, professionalsworking in the pulses/legumes field approached the AACC with the possibility of forming a technical committee under AACC's umbrella.

The result of these meetings is the newly created, "AACC Pulse and Grain Legume Technical Committee,"​ which will work toward the development of methods designed to assist in the processing and utilisation of legumes andpulses (the animal feed equivalent).

Gaines said: ""The work of our members and that of the pulse/legume community are verycompatible so we all have something to gain from this development and we're excited about expanding our membership to include ourcolleagues working with pulse/legumes."

A Chair for the Committee will soon be selected and that person will then begin the process of findingpeople to serve as committee members.

Individuals interested in joining the committee should contact Gaines at mailto:gaines.31@osu.edu.

Related topics: R&D

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