Prepare your pita for the ultimate falafel

Prof. Shahal Abbo of the Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture in  the Hebrew University’s Robert H. Smith Faculty of Agriculture, Food and Environment has developed new varieties of chickpeas that retain high nutritional values and can be grown under conditions of improved synchronization between flowering and the rainy season, thereby increasing yield. Abbo developed the new chickpea varieties using non-GMO [genetically modified organism] breeding technologies.

The chickpea ranks as second most common in the world's legumes market with an increase from 6.6 million metric tons to more than 10 million metric tons over the past 30 years. The new varieties are being introduced to the market by Yissum, the Hebrew University's technology transfer company. According to Yissum CEO Yaacov Michlin, the new chickpeas offer a unique business opportunity and may promote marketing in industrialized nations. "Yissum is now looking for partners for further development and commercialization of this invention," he said.

For full article in The Jerusalem Post, click here