Pulse grading is the classification of dry pulses by seed size, density and appearance into defined commercial grades, ensuring uniform cooking behaviour, predictable milling performance and consistent packing counts across traded lots.
In trade practice
Grading is carried out using a series of slotted or round-hole sieves, with the screen sizes selected to match the grade definitions agreed in the contract. For lentils and chickpeas, screen size is typically expressed in millimetres and forms part of the purchase specification. Buyers in the food-service and retail sectors often specify a narrow size band to achieve even hydration and cooking times; lots that fall outside the band may be rejected or renegotiated. Grading results are documented in a certificate of analysis issued by the processor or an independent inspection body.
In a specification
A specification should state the sieve screen sizes that define the grade, the minimum percentage by weight that must pass or be retained on each screen, and the sampling standard used to draw the test portion.