Farm406

farm406 22 Brad Kantorowicz and Jillien Streit conduct quality inspections on pulse crops being processed at the Stricks Ag facility near Chester, Mont. Kyle, are "rookie pulse growers," who have learned a lot in their first year with Stricks Ag. "Pulses are more management-intensive than wheat," he explains. "You have to scout your fields more often, but we had good people telling us what to do and when to do it. It has been really successful for us." Pulse crops help break disease cycles and create biodiversity of soils, according to Curt Hershberger of Basin Grain in Stanford, Mont. Peas and lentils are more fragile than wheat and need to be "handled with care while they are fresh," says Hershberger. "They can split easily, which reduces their value." This is one reason Stricks Ag partnered with Basin Grain to receive and process specialty crops grown in central Montana. "We are excited to have a local company to work with," says Hershberger. "They are a group of young farmers who understand farming, seasons and the agronomy behind it." The pulse industry has put a lot of fallow acres back into production and opened new markets for Montana products. "Our domestic market has doubled in the past year," adds Tyler. Domestic buyers have purchased Montana pulses for pet food and healthy food products such as chickpea snacks, pea pasta, hummus and pea flour. "There are many health benefits to peas and lentils - they have 20 to 25 percent protein, are a high source of fiber, full of great nutrients, like folate and iron, and gluten-free," says Jillien, a U.S. Dry Pea & Lentil Council board member. "More and more people are adding pulses to their foods every day." Supporting Montana Agriculture Since 1893.

• Cover