Tannin free lentils: A promising development for specialty use and increased value

Abstract

Tannin free lentils have been developed and are now available for production over a wide area in North America. The trait is controlled by a single recessive gene that eliminates tannin precursors in the seeds thereby making it possible to prevent the development of darkened seeds. Lentil varieties that are tannin free represent a new type that may appeal to specialty markets. Varieties with the zero-tannin trait have been released in Canada („CDC Gold‟) and the U.S. („Shasta‟ and „Cedar‟). The red cotyledon Cedar variety could possibly be used in place of commonly decorticated and split red lentils. Acceptance on a wide scale is still to be determined.