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Pulses to the rescue: a key to sustainable food
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If your knowledge of pulses begins and ends somewhere around a can of baked beans you’ll be surprised that the UN has made 2016 the International Year of Pulses.
In the first of 2 shows in which we investigate what pulses have to offer we hear from Rothamsted experts Professor Penny Hirsch and Dr Ian Shield about how pulses are great for the soil and provide a low water, low carbon source of protein.
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