Chickpeas are being put to the taste test at Charles Sturt University (CSU) in Wagga Wagga as part of research that aims to develop the export market and diversify the Australian diet. PhD student, Ms Soumi Paul Mukhopadhyay, from CSU’s School of Agricultural and Wine Sciences is examining consumer preferences for cooked chickpeas in Australia and India, which is the world’s largest consumer of chickpeas and a key market for Australian exporters. “The study involves sensory analysis of cooked chickpeas,” she said. “Understanding how chickpeas are used and identifying what sensory attributes influence consumers’ preferences could help pulse breeders select for those traits and ultimately lead to better market positioning of Australian product in India.”  Ms Paul Mukhopadhyay is looking for participants to take part in the study beginning on Tuesday 7 May. You can contact the CSU PhD student by email smukhopadhyay@csu.edu.au.