It can be either soft or hard in texture and white or red in color. Soft wheat is often closer to the type of wheat used in most recipient countries and is the easiest to process into flour at home. Hard red wheat is prized for use by commercial mills to make into bread flour. Hard wheat and durum wheat is used by mills to produce semolina for use in couscous and pasta. There are many varieties grown in the Unites States that can match local preferences.
Pulses are high protein foods and good natural sources of fiber, B vitamins and minerals.
Beans, in particular, are high in iron. They generally have a good market value locally. Taste and variety preferences vary significantly within and between countries. Pulses can be used in all categories of food aid programs. The combination of pulses and cereals, such as rice and beans, provide the diet a better quality of protein than either one consumed separately.