Issue 1

Manitoba Chamber of Commerce

Issue link: http://publications.winnipegfreepress.com/i/70344

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Page 27 of 47

MB BIZ GIVE PEAS A CHANCE PULSES MAKE A NUTRITIONAL COMEBACK by David Square "Pulses, especially field peas, are a forgotten source of nutrition that were at one time a staple of Canadian diets," says Margaret Hughes, whose grandfather co- founded Best Cooking Pulses (BCP). A 28 MBiz June 2012 Hughes, who is BCP's marketing and sales manager, says every fur trade expedition to leave Montreal was loaded with sacks of peas to give voyageurs the strength and endurance to complete their long trips westward. "Until quite recently, Canadian moms prepared a pot of split pea soup once a week," she adds. "This country was built on peas. They were more Canadian than maple syrup." Hughes and her sister, BCP president Trudy Heal, Portage la Prairie company is checking the nation's pulse when it comes to healthy eating, with natural foods that are rich in fiber and protein. are working to reintroduce pulses — peas, beans, chickpeas and lentils — to Canadian cookery. Their grandfather, Stephen Heal, founded the company with partner Chauncey Eckhert in the mid-1930s. Eckhert was eventually bought out by Heal, whose sons Jack, Ronald and Geoff became partners in the business. Geoff Heal and his daughter Annette developed processes to mill pea fiber and yellow split pea flour, and then built up world markets for the products. Annette remains a silent partner in the business. Mike Gallais is general manager of BCP's Regina operation. Whole, split pea and other whole pulse products are milled in Regina and shipped to Portage to be processed into fiber, flour and bran, Heal says. "We add value to pulses by milling the legumes and their hulls into human-grade flour and fiber that is sold CENTRAL

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