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Dry Beans and Pulses Production, Processing, and Nutrition
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Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Страница 7
Страница 8
Страница 9
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1 Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses
INTRODUCTION
History and origin
PRODUCTION AND TRADE
Global production and trade
US production and trade
CONSUMPTION TRENDS OF DRY BEANS
DRY BEANS AND OTHER PULSES AS A DIVERSE FOOD RESOURCE
Traditional utilization
Value‐added processing and products
NUTRITIONAL PROFILE AND HEALTH BENEFITS
Nutritional profile
Health benefits
Beans and pulses use in weaning foods
CONSTRAINTS TO UTILIZATION OF BEANS AND OTHER PULSES
LEGUMES AND SUSTAINABILITY OF AGRICULTURAL SYSTEMS
BEANS AND OTHER PULSES IN WORLD FOOD SECURITY
Dry beans in food aid programs
SUMMARY
REFERENCES
2 Dry Bean Breeding and Production Technologies
INTRODUCTION
PRODUCTION PRACTICES AND TRENDS Production practice
Production trends
BEAN GENETICS Bean species
Gene pools
Wild bean germplasm
BREEDING PROCEDURES AND PRACTICES Breeding procedures − hybridization
BREEDING METHODS
Seed multiplication
BREEDING FOR SPECIFIC TRAITS Breeding for yield
Disease resistance
Abiotic stress tolerance
Breeding for direct harvest systems
Symbiotic nitrogen fixation (SNF)
Processing quality
Micronutrient content
Niche Markets
Organic dry beans
Slow darkening (SD) pinto beans
Heirloom beans
GENOMIC RESEARCH AND TRANSGENIC BEANS Genomic research
Transgenic beans
FUTURE DIRECTIONS
REFERENCES
3 Physical and Physiological Characteristics and Market Classes of Common Beans
INTRODUCTION
Box 3.1
. Terminology frequently used in conjunction with common beans and legumes.
COMMERCIAL MARKET CLASSES OF COMMON BEANS
PHYSIOLOGY OF COMMON BEAN SEED
Structural and anatomical features of bean seed
Seed coat
Cotyledon
Embryo
CHARACTERISTICS OF SEED SIZE AND SHAPE
SEED COAT PIGMENTATION AND COLOR
USDA STANDARDS FOR COMMON BEANS AND SELECTED PULSES
SEED CERTIFICATION
SUMMARY
REFERENCES
4 Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans
INTRODUCTION
HARVESTING AND DRY BEAN QUALITY
POSTHARVEST OPERATIONS
Conveying and transfers
Receiving, cleaning, and separation
DRY BEAN STORAGE AND HANDLING
Bean storage facilities
Bean drying and aeration
PACKAGING AND MARKET DISTRIBUTION
Packaging systems for domestic shipments
Retail polyethylene bags (1–5 pound)
Commercial polypropylene bags (100‐pound)
Bulk polyethylene totes (2000‐pound)
Domestic rail and truck transit
Packaging for overseas shipments
MARKETING OF DRY BEANS Market channels
Marketing of organic vs. conventional dry beans
Marketing and promotion organizations
POSTHARVEST STORAGE QUALITY
Moisture content
Storage temperature and time
Off‐flavor development during transit/storage
Postharvest losses
BEAN HANDLING AND FOOD SAFETY
SUMMARY
REFERENCES
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