05.02.2013 25.Schwat. 5773
Hebrew University develops more nutritious chickpeas adapted to limited rainfall.
There is almost no food more Israeli than felafel, and soon the fried balls of chickpea paste may get an upgrade, thanks to developments from Hebrew University.
Yissum, the university’s research and development company, has introduced new chickpea varieties that retain high nutritional values while showing improved synchronization between flowering and the rainy season, thereby increasing yield….