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On October 20, FAS Lima and the U.S. Dry Pea and Lentil Council (USDPLC) hosted a cooking demo and seminar showcasing pulse flour as an ingredient at a well-known chef’s school in Lima.
Peru is one of the top markets for pulses in Latin America. A staple of the Peruvian diet, consumption is steady and driven by tradition, affordability, and the view that it is a healthy protein....