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GROW GENETICS 10 | Pulse Research Report In addition to improving disease resistance and yield, breeders and product development scientists are working to improve the functional and quality properties of field peas. Two researchers are working together to ensure Alberta field peas meet the needs of growers, processors and consumers, with varieties that deliver from planting to plate. Despite growing interest in lentils, faba beans and dry beans, pulses in Alberta have long been led by field peas. Some years, in fact, peas account for 75% or more of the revenue Alberta farmers earn from pulse crops. With significant pulse processing capacity being added in Western Canada, researchers are developing high-yielding pea varieties that deliver more of what these processors want: protein. In the spring of 2018, a group led by two veteran field pea researchers began a five-year collaborative project to develop high-yielding, high- protein varieties that process well and will appeal to consumers. As pea breeder DJ Bing explains, a higher-protein pea variety can't sacrifice yield, or growers will be reluctant to plant it. A high-yielding variety with lower protein could earn less revenue from protein- hungry processors. This being peas, the need for disease resistance and standability is also part of the discussion. "Standability is one of our project's top three priorities," said Bing, Pulse Breeder with Agriculture and Agri-Food Canada. "Most producers would say that standability is crucial for the success of the pea industry." Over the next five years, with funding from the Canadian Pulse Research Science Cluster of the Canadian Agriculture Partnership, Bing will work on new field pea varieties that balance high yields and high protein. "In the past 20 years, we've registered two varieties each year," said Bing. "Can we achieve this same level for the coming years? I'm very dedicated to this and appreciate the support of the Canadian pulse industry." FUTURE FEEDSTOCK FOR PEA PROCESSORS Making sure these high-yielding peas also process well and taste good is the other component of this project. It's led by Jay Han, Senior Food Scientist with Alberta Agriculture and Forestry's Food Processing Development Centre. "Over the last 20 years, the target was to increase yield, but pea protein content has gradually decreased as yields increased," Han said. "We've been able to get protein content to an average of about 20% now. Our next target is to move the protein into the high 20s sought after by processors." With the protein content target within striking distance, Han is setting his sights on easing field pea's signature strong flavour and improving its functional food characteristics to give processors more of what they want. It's clear that yield is no longer the sole yardstick by which new field pea varieties will be measured. With expanding processing capacity in Alberta and pulse processors looking for functionality that will ultimately please the consumer's palate, the future belongs to high- yielding, high-protein varieties that process well. As Han sees it, it's an exciting time to be in peas. "We're working with processors building in Alberta who will be doing fractionation and extraction," Han said. "We want to show that our capacity and expertise can support our Alberta growers and the processors, too." Pea Development Balances Field Performance, Functionality and Taste PROJECT TITLE Development of field pea varieties for the Canadian pulse industry and the evaluation of flavour, physiochemical and functional characteristics in high protein pea lines PROJECT LEAD DJ Bing, Agriculture and Agri-Food Canada; Jay Han, Alberta Agriculture and Forestry

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