New pea has more protein at same cost to producer

An interesting report has been published in Produce Business about the potential of a new pea being developed by the John Innes Centre. The new strain of pea, which is a naturally occurring mutation, doesn’t contain the trypsin inhibitors found in legume seeds that stop proteins from being fully absorbed from the diet.

The pea offers the opportunity of increasing the availability of protein without additional cost to the producer – a win-win. The work is being led by Dr Claire Domoney.

Further discussion can be read on the www.producebusinessuk.com

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