The leading hill agricultural University of India currently ranked at 6th in country and is mandated with Teaching, Research, outreach and innovation in agricultural and allied sectors, with a strong and nationally recognised crop improvement programme for cereals, pulses, vegetables and fruits and spices. Legumes especially common bean and cowpea are our niche crops and university has a strong breeding programme in various legumes.
Global Bean projects we are involved in:
PublicationsGermplasm characterisation and molecular breeding for economic traits especially yield, quality, diseases and drought as well as cooking quality and shattering resistance.
Exchange of germplasm, technical knowledge, faculty/student exchange and partnership in research initiatives.
July 2022
Traditional Methods for Cooking and Preparing Pulses
Legumes are grown and eaten in nearly every country and culture around the world. Most regions and cultures have developed unique traditional methods for cooking and preparing dishes with pulses. The following provides a select insight into some of these enduring traditional practices, which continue to be employed today and have also been adopted in other parts of the world.
