Press Release
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Contact: Susan Kohn, Director of Membership and Communication
Phone: +1.651.454.7250
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American Association of Cereal Chemists To Form Pulse/Legume Technical Committee

(April 4, 2002, St. Paul, MN) The American Association of Cereal Chemists, which includes more than 3,500 members worldwide, began with a simple desire: to create standardized methodology for the cereal grains industry. The resulting, AACC Approved Methods of Analysis, first published in 1922 has become one of the food industry’s most respected sources for methodology and is now being expanded to include the growing field of pulses/legumes.

“Consumption of peas and beans, like soy, along with other legumes is increasing and scientists and practitioners who work in this field have greater need for scientific input and support,” states Charles Gaines, Chair of the AACC Committee responsible for producing the AACC Approved Methods of Analysis. AACC became aware of the needs of this group after professionals working in the pulses/legumes field approached AACC with the possibility of forming a technical committee under AACC’s umbrella.

The result of these meetings is the newly created, “AACC Pulse and Grain Legume Technical Committee,” which will work toward the development of methods designed to assist in the processing and utilization of legumes and pulses (the animal feed equivalent). Gaines says a Chair for the Committee will soon be selected and that person will then begin the process of finding people to serve as committee members. In the meantime, those interested in joining the committee should contact Gaines at mailto:gaines.31@osu.edu.

“The work of our members and that of the pulse/legume community are very compatible,” states Gaines. “So we all have something to gain from this development and we’re excited about expanding our membership to include our colleagues working with pulse/legumes.” Other tools and resources pulse/legume scientists may find useful from AACC include the "Pulses-Why all the interest?" symposium at this year's annual meeting October 13 - 17 in Montreal, Canada that will explore the health benefits and unique uses for pulses and pulse components; the upcoming soy short course; and the opportunity to publish research in Cereal Chemistry.

AACC is a worldwide organization of cereal and food science professionals working in the grain-based foods field and/or studying cereal grains and their products. AACC works to advance grain science and related technologies; create, interpret and disseminate the latest grain information; and provide personal and professional development opportunities for grain-based food professionals. AACC has offices in St. Paul, Minnesota, USA and Heverlee, Belgium.

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