The pea and lentil industry has been working on new product applications for dry peas, lentils and chickpeas, and flours derived from each that we’re excited to share with you. For example, these products can be used in traditional applications like hummus and soups, but they can also be included in roasted or fried snacks, nutrition bars, and even baked goods and beverages.

Since this course will cover applications for new food products for food manufacturers as well as menu items for large-scale restaurant chains, we expect a high interest for the 36 available spots. Course registration, ground transportation and lodging will be provided by The USA Dry Pea & Lentil Council, therefore we’re asking you to please complete a few questions to apply for attendance at the course.

Participants will have to cover their own airfare (if applicable) and airport transfers to/ from St. Helena, Calif., but the USA Dry Pea & Lentil Council will be providing lodging for 2 nights, ground transportation between the hotel and the CIA, and lunches and dinners.

We'll contact you within 7-10 business days of receiving your application to let you know if you have been accepted to attend. Registration for the course closes August 12, 2009.

Please don't hesitate to contact us if you have any questions!

- Jennifer William, Food Marketing Manager
  Email: jwilliam@pea-lentil.com
  Phone: 208.882.3023

Application Form:

Due to some technical difficulties, the web-based form is not up and running. We apologize for the inconvenience, but please feel free to download the Application Form in PDF format, fill out your answers, save and email to Jennifer William.

Your responses are for our information only; all responses will be kept highly confidential.