Eighteen Southeast Asian food professionals came to NCI Oct. 13-17 to attend the Applications of Pulse Ingredients Workshop. The workshop was co-sponsored by the U.S. Department of Agriculture, USA Dry Pea and Lentil Council, and the U.S. Dry Bean Council. Participants were from Indonesia, Philippines, Singapore, Thailand, USA, and Vietnam. Workshop topics included: quality evaluation; nutritional properties; canning pulse; pulses in bakery and pasta applications; extruded and fried snacks; sensory evaluation; and gluten-free products. SK Foods International hosted the group for a tour of their pulse processing facility in Moorhead, Minn. The workshop was led by Thunyaporn Naggie Jeradechachai, NCI Crop Quality Specialist.