2013 Pea Flour Processing Training Program

Thunyaporn Naggie Jeradechachai, (front row center), NCI Crop Quality Specialist, went to Beijing, China, to conduct the “2013 Pea Flour Processing Training Program” that was organized by USA Dry Pea and Lentil Council. She trained food ingredient manufacturers on pea flour production and technology, pea flour applications, and nutrition. Many companies are interested in producing pea flour due to its nutritional benefits and versatile food applications. Naggie also presented at the U.S.-China Food Ingredient Workshop in Beijing on September 6 on “Application on Pea Flour in Convenient Food.”