Joseph H. Hulse

[5] With an increasing urban population that has to be fed and fewer people on land producing food, India faces a problem.

During this period, he also served as a technical adviser to Scotland and Ireland chapters of BBIRA and his researches at RCST lasted till 1951.

He stayed in Rome for two years but was invited back to Canada by Maurice Strong, the then president of the Canadian International Development Agency (CIDA), as the scientific adviser to the organization, where he oversaw agricultural projects including the storage of food and grain.

[7] Hulse spent the next decade and half at International Development Research Centre (IDRC) where he started as the Director of the Agriculture, Food and Nutrition Sciences division (AFNS) while continuing his role as an adviser to CIDA for one more year.

During this period, he was known to have visited India over 60 times for stays of varying duration,[10] and was involved with the Bio-villages Programme of M. S. Swaminathan Research Foundation.

[11] Joseph Hulse, who was associated with the Siemens-Hulse International Development Consultants, as its president,[12] died on October 22, 2013, aged 90, at his residence in Ottawa, Ontario, Canada.

[13] While working at the Royal Air Force at the educational and vocational training centre, Hulse was reported to have designed a free-fall dropping storage container for flour for use in food distribution at the famine-affected areas of the Netherlands.

[14] His association with the M. S. Swaminathan Research Foundation brought him to India in the 1990s and he worked among the tribal women of Kerala, Tamil Nadu and Karnataka for introducing new food processing techniques and for training them in the trade.

[7] His contributions have also been reported in the identification and documentation of over 60 forest plant extracts, which have since been registered with the Indian Council of Medical Research.

[7] Hulse, who is credited with over 250 articles, published his first book, The Science, Raw Materials and Hygiene of Baking, in 1952 which was co-authored by Alexander Urie.

[15] While working at the International Development Research Centre, he wrote a 997-page treatise, Sorghum and the Millets: Their Composition and Nutritive Value, co-authored by Evangeline Laing, Odette Pearson and published in 1980.