Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов
65,570 metric tons of cowpeas were produced in the USA in 2010.
Fig. 1.4. Different classes of dry beans and pulses produced in the US for selected years since 1990.
Source: USDA‐NASS (2020).
CONSUMPTION TRENDS OF DRY BEANS
The per capita average bean consumption was 2.58 (5.68 lbs) kg in 2017 in the world. Several African nations were shown to be among the highest per capita consumers of bean products. Rwanda ranked the highest in bean consumption per capita, with 34.80 kg (76.56 lbs), followed by Uganda with 24.80 kg (54.56 lbs) and Tanzania with 15.30 kg (33.66 lbs) in 2017 (Anon. 2020). The regions of highest bean and other pulses consumption in 2013, according to FAOSTAT, included all of Latin America. The highest per capita consumption of 21.40 kg (47.08 lbs) was in Nicaragua, followed by 17.32 kg (38.10 lbs) in El Salvador, 16.07 kg (35.36 lbs) in Brazil, and 10.08 to 12.12 kg (22.18 to 26.66 lbs) in Costa Rica, Mexico, Honduras, and Guatemala.
The per capita consumption of dry beans and other pulses in the United States, Europe (encompassing the EU), and other industrialized economies has generally and consistently been substantially lower than that observed in other regions of the world (Schneider 2002). Bouchenak and Lamri‐Senhadji (2013) reported that among European countries, higher legume consumption was observed around the Mediterranean, with per capita yearly consumption between 2.92 kg (6.42 lbs) and 8.40 kg (18.48 lbs), while in Northern Europe, the per capita consumption was significantly lower, i.e., less than 1.83 kg (4.03 lbs) per year. Watson et al. (2017) noted that due to decreasing consumption of legumes in EU countries, the share of cultivated area under grain legumes out of total arable area has decreased from about 7% in 1960 to under 3% in 2013.
Since 1970, the US per capita consumption of dry beans has ranged from a high of 7.65 lbs (3.48 kg) in 2000 to 5.40 lbs (3.48 kg) in 1980 (Figure 1.5), with the most recent figure of 6.90 lbs (3.14 kg) in 2019. Cooked bean consumption is recognized to be greatest in the southern and western areas of the country. About 55% of black beans, one of the fastest‐growing classes in terms of per capita use, are consumed in the southern region of the country. People of Hispanic origin consume 33% of all cooked dry edible bean products. Relative to their share of the population, low‐income consumers consume substantially more navy, lima, and pinto beans than those consumed by mid or high‐income groups (Lucier et al. 2000). A 2017 survey reported that less than 5% of US population consumed legumes daily, and that legume consumption declined in US adults, which warrants improved communication about the benefits of regular legume consumption (Perera et al. 2020).
Fig. 1.5. US per capita consumption of total dry beans since 1970.
Source: Adapted from USDA‐ERS (2020b).
Perera et al. (2020) further reported that although research has shown that regular consumption of legumes can prevent obesity, metabolic syndrome, cardiovascular diseases, and colorectal cancer, regular legume consumption in the US is so low that such levels of consumption were unlikely to confer any nutritional and health benefits. These authors indicated that a limited knowledge about ways to conveniently incorporate legumes into the diet may constraint consumers from eating recommended amounts of legumes to fully realize their nutritional and health benefits.
Dry beans are not a staple in the United States and per capita consumption has shown mixed trends since 1970. Rising incomes, urbanization, single adult household structure and numbers of women in labor force have adversely affected bean consumption. Most consumer preferences are shifting in favor of convenience foods and commodities, which require reduced food preparation time. Traditionally, dry bean products did not lend themselves to these emerging trends in consumer choices; however, advances in complex formulations and complete baked beans recipes have been innovative and greatly improved the convenience and high‐quality acceptability (Siddiq and Uebersax 2012).
DRY BEANS AND OTHER PULSES AS A DIVERSE FOOD RESOURCE
The common dry bean and other pulses demonstrate global adaptability, genotypic and phenotypic diversity, and undergo multiple means of preparation and dietary use. Dry bean consumption patterns vary dramatically by geographic region and among cultures. Determinants include a broad spectrum of social interactions and traditions that discriminate among bean types (color, size, and shape) and among means of preparation and end product use. These patterns of use have significant public health impact (Uebersax 2006).
Numerous culinary quality traits of beans contribute to their acceptable use but are frequently underestimated in their influence. These include: Accessibility and Storage − local indigenous versus commercial production and open marketplace versus packaged procurement (on‐site point of purchase quality assessment, frequency, and quantity of purchase). In‐home storage and meal‐planning dynamics (stability, knowledge, water availability); and Preparation and Quality − the extensive constraints associated with preparation and cooking (water and fuel availability, sanitation, and time). Characteristic palatability attributes include integrity, texture (firmness and consistence), taste, and flavor (Uebersax 2006).
The use of dry beans and pulses may be considered from either a traditional or a value‐added perspective. Traditionally, dry beans are cooked, fried, or baked to be in soups, eaten as vegetables, or combined with other protein foods to make a main dish. Commercially, beans have commonly been packaged in dry‐pack form intended for home preparation or processed by canning in brine or tomato‐based sauce (Siddiq and Uebersax 2012).
Traditional utilization
Utilization of dry beans and other pulses in many regions still entails long and tedious preparations. The consumer has traditional purchase criteria that include appearance (color, gloss, or sheen), size and shape (typical of the expected class), and overall quality (splits, defects, and debris) of the seed. A significant concern is in purchasing “hard beans” or “old beans,” since these beans take longer to cook and lack desired quality attributes after cooking (Borget 1992; Sozer et al. 2017).
In many developing countries, women provide a central role focused on sustaining the family’s food security. Traditional cooking of dry edible beans in these countries involves excessive expenditure of time and fuel. The development of appropriate preparation technologies for use at the household and village‐level would facilitate processing and dietary availability of beans and other pulses (Siddiq and Uebersax 2012).
Beans and maize in blended dishes are deeply imbedded throughout Latin American cultures and transcends to other people groups. This is due in part to the inherent complementation of amino acids resulting in a more complete protein food. Sub‐Saharan Africa utilizes a wide range of dry beans and other pulses (i.e., cowpea, chickpeas, lentils, and others). These are typically water cooked and eaten as porridge. The subcontinent of India uses the greatest quantity and most diversity of pulse‐based foods as staples, prepared in very specialized recipes and forms. The consumption of legumes in Southeast Asia is somewhat moderate, where both mature seeds and immature pods are consumed. Further, sprouted legume seeds are consumed fresh or dehulled and roasted or ground for use in soups or side dishes (Khader and Uebersax 1989; Borchgrevink 2012).
Value‐added processing and products
Beans typically require dry cleaning and sorting, gentle