This $269,879 federal Project Grant award from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program supports research to characterize flavor compounds in dry pea varieties and identify genetic mechanisms underlying flavor, quality, and productivity traits in dry peas, chickpeas, and lentils. Specifically, the research aims to select favorable dry pea accessions for breeding to improve consumer acceptance and increase pulse crop consumption in the United States. The 2-year project, led by Clemson University, will establish a foundation for future standard research grants to advance public breeding efforts for these important pulse crops that are new to South Carolina and provide benefits such as dietary protein, prebiotic carbohydrates, and biological nitrogen fixation.
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