Flax was center stage at the Northern Crops Institute April 28-30. The “Flaxseed: Adding Functional Food Value” short course attracted food processors from Illinois, Minnesota, North Dakota and Ohio. The short course was co-sponsored by Ameriflax, the trade organization that represents North Dakota flax producers. Sheri Coleman, Ameriflax executive director, and three members of the Ameriflax board also attended the course.

North Dakota, Montana, Minnesota and South Dakota are the top-ranked flax producing states in the U.S.

“Flaxseed is an important crop for our region and can be utilized in many ways to improve nutritional and functional attributes of food products,” says Mehmet Tulbek, institute technical director. “Our main objective in this program is to educate participants on production, quality, shelf life and processing of U.S. flaxseed. Hands-on experiences with tortilla and snack foods help participants understand the impact of flaxseed fortification in food systems.”

Course speakers included Clifford Hall III, NDSU Department of Cereal and Food Sciences; Hans Kandel, NDSU Department of Plant Sciences; Thunyaporn Jeradechachai, Northern Crops Institute crop quality specialist; Frank Manthey, NDSU Department of Plant Sciences; Rilie Morgan, Northern Crops Institute processing specialist; and Tulbek.