Miller Magazine Issue: 123 March 2020

70 MILLER / MARCH 2020 “We are seeing the food industry respond to consumer demands for healthy and nutritious food that is environmentally friendly. And more often than not, the food industry is turning to pulses to satisfy this demand. It’s not surprising, therefore, that we are seeing pulse production on the rise. According to the UN FAO, between 1998 and 2018, world pulse production grew by 36 million metric tons, a 63% increase. People everywhere, whether consumers, food manufacturers or farmers, are coming to the realization that, in this era of climate change and exponential population growth, pulses are the key to the sustainable food systems of the future. Which is why pulses are the future of food.” Why pulses are the future of food? This past February 10th was a very special day for the global pulse industry. It marked the second time that people from around the world reserved the date to come together and celeb- rate pulses. In Turkey, social media influencers shared pulse-inspired recipes and touted the health benefits of these superfoods. Halfway around the world, more than 300 artists partici- pated in a bean-inspired art contest held by the U.S. Dry Bean Council. There were celebrati- Cindy Brown President Global Pulse Confederation