Author: Lewice L. Sovocool
Publisher:
ISBN:
Category : Beans
Languages : en
Pages : 128
Book Description
Production & Marketing of Dry Beans
Author: Lewice L. Sovocool
Publisher:
ISBN:
Category : Beans
Languages : en
Pages : 128
Book Description
Publisher:
ISBN:
Category : Beans
Languages : en
Pages : 128
Book Description
Dry Beans and Pulses
Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1118448286
Category : Technology & Engineering
Languages : en
Pages : 452
Book Description
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Publisher: John Wiley & Sons
ISBN: 1118448286
Category : Technology & Engineering
Languages : en
Pages : 452
Book Description
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Marketing Dry Edible Beans and Peas
Author: Reed Alfred Phillips
Publisher:
ISBN:
Category : Dried beans
Languages : en
Pages : 122
Book Description
Publisher:
ISBN:
Category : Dried beans
Languages : en
Pages : 122
Book Description
Dry Beans, Situation and Outlook
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 12
Book Description
This bulletin presents information on dry bean production, consumption and trade worldwide, as well as Canadian production, marketing, prices, domestic use, and exports and imports. Also includes information on the Canadian outlook for grains, oilseeds, pulse and special crops, as well as prices of feed ingredients, Prairie grains, corn and soy meal.
Publisher:
ISBN:
Category :
Languages : en
Pages : 12
Book Description
This bulletin presents information on dry bean production, consumption and trade worldwide, as well as Canadian production, marketing, prices, domestic use, and exports and imports. Also includes information on the Canadian outlook for grains, oilseeds, pulse and special crops, as well as prices of feed ingredients, Prairie grains, corn and soy meal.
Farm Production, Farm Disposition, and Value of Dry Beans, 1909-41. Nov. 1944
Author: United States. Bureau of Agricultural Economics
Publisher:
ISBN:
Category :
Languages : en
Pages : 28
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 28
Book Description
Bean Culture
Author: Glenn Cyrus Sevey
Publisher:
ISBN:
Category : Beans
Languages : en
Pages : 150
Book Description
Publisher:
ISBN:
Category : Beans
Languages : en
Pages : 150
Book Description
Marketing Margins and Costs for Grains, Grain Products, and Dry Edible Beans
Author: Donald Ray Stokes
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 104
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 104
Book Description
Dry Beans and Dry Peas
Author: Charles Edwin Burkhead
Publisher:
ISBN:
Category : Dried beans
Languages : en
Pages : 48
Book Description
Publisher:
ISBN:
Category : Dried beans
Languages : en
Pages : 48
Book Description
Dried Beans, Peas, and Lentils
Author: Mid-America International Agri-trade Council
Publisher:
ISBN:
Category : Dried beans
Languages : en
Pages : 122
Book Description
Publisher:
ISBN:
Category : Dried beans
Languages : en
Pages : 122
Book Description
Assessing the Potentials of Marketing Fair Trade Beans of Central American Origin in the United States
Author: Lara Marie Mendoza De Villa
Publisher:
ISBN:
Category : Beans
Languages : en
Pages : 408
Book Description
Publisher:
ISBN:
Category : Beans
Languages : en
Pages : 408
Book Description