Beans, beans, beans!

Prepared Foods, June, 1993

"The biggest problem the industry faces is getting consistent cooking quality from beans," says Swanson.

When beans are stored under conditions of high temperature and high humidity, for example, they assume "hard to cook" attributes, according to Swanson. Also, off-flavor problems can develop under some storage conditions.

"A major problem for the industry is still getting consistent quality," says Swanson, "but these issues will be resolved given time, money, and commitment toward research."

And, one may add, given the burgeoning interest by American consumers in a most traditional and nutritious American food.