TS 13067

TS 13067 is a professional standard for the occupation of pulse expert, setting out the definition and classification of the role together with the minimum tools, equipment and hardware used in the occupation, and the framework for measuring and evaluating knowledge and skills. In practical terms, pulse expertise is a specialist field concerned with inspecting edible dry pulses such as beans, chickpeas and lentils for quality, suitability and storage condition.

What a pulse expert does in technical terms

The standard centres on defining a specialist who can assess the physical characteristics of pulse products, the criteria used to classify them, and the basic indicators that influence quality judgements. In general technical context, a pulse expert examines factors such as product type, visual appearance, grain integrity, foreign matter and signs of storage-related deterioration before forming a professional opinion. This kind of expertise is important in agricultural trade, warehouse operations, purchasing and quality control processes.

Tools, equipment and competence assessment

The document also covers the minimum tools and equipment used in this occupation, pointing to the practical needs of sampling, observation, sorting and basic inspection work. More broadly, standards of this kind do more than define a title: they organise the job scope, the knowledge and skill level expected for competence, and the basis on which performance is assessed. TS 13067 therefore provides a common occupational reference for professionals working with pulses.

• Definition and classification of the pulse expert occupation
• Minimum tools, equipment and hardware used in the role
• A framework for measuring and evaluating knowledge and skills
• Specialist focus on edible dry pulses