It's can opening time for MSU's Bean Team!
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EmailThis annual activity involves entire team in a quality review activity that's integral to the continued success of the breeding program
It’s MARCH and that means it’s time for another round of quality assessment for the Dry Bean Team. Each year, this team convenes to survey and grade the numerous varieties and breeding lines for color and texture. The dry beans are harvested and then cooked in the can, and must present consistent quality and nutritional value to consumers, so it's all hands on deck for this weeks-long process in which each member examines the beans for consistency in color and texture, but not flavor (for now!), says Karen Cichy. “It’s time consuming and difficult to carefully annotate the subtle but significant differences that characterize each sample,” Karen says.
The group comes together twice each week for nearly 3 months of the year to carefully assess the quality of their products.
At MSU we have more than 100 candidates and this part of the process takes several weeks to complete. The group meets twice each week for up to 12 weeks, each person must observe each sample, grading several aspects of appearance. The beans are then photographed and scanned for color.
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(Left) Scott Bales works with Maddie Scanlan to photograph each tray, creating a visual record of the crop. (Right) Kaleb Ortner recently joined the PSM staff to work with Scott Bales at the Saginaw Valley Research and Extension Center. Formerly an agronomist and part-time dry-bean farmer, this was Kaleb’s second day on the job and first time evaluating the finished product. “It’s great to see the process come full circle.” |
(Left) Valerio Hoyos-Villegas works with Evan Wright to get color data color using a new instrument. This is Valerio’s first season with MSU’s Bean Breeding program, while Evan Wright started 20 years ago, when he got his master’s degree with Jim Kelly. “Bean breeding has become my passion” Wright said. “I worked with Jim Kelly, who is an excellent mentor.” Evan came to the program from a love of farming. “I get excited about helping farmers grow better beans, and I feel I can do that here.”
The major objective of the applied research for the bean team is the development of improved varieties of multiple dry bean market classes. Current target traits of improvement of the breeding program include yield, disease resistance, canning quality, nitrogen use efficiency and abiotic stress resistance. MSU researchers have developed and released more than 40 bean varieties across 8 commercial classes, contributing significantly to the dry bean industry in Michigan and beyond.
“This internal sensory evaluation of the product is part of the process of bringing new candidates to market,” Valerio said.
Dry beans have a rich history at MSU. Read more here
