Dry Beans

Research Priorities for the Michigan Dry Bean Industry 

Michigan Bean Commission
Joe Cramer
516 South Main, Suite D
Frankenmuth, MI 48734
989-262-8550
jcramer@michiganbean.com

  • Genetic improvement through variety development of dry bean lines well-suited to Michigan’s production region and market classes for the following traits:
    1. Yield and processing quality. Processing quality traits including but not limited to: canning quality (color and appearance), seed coat integrity at harvest, and seed shape/size.
    2. Diseases resistance (white mold, anthracnose and root rot)
    3. Sustainability (nutrient (N,P) use efficiency) and Abiotic stress (heat stress, drought, flooding tolerance)
  • Management of disease, soil fertility and nutrient management, weed control, and plant desiccation in direct harvest systems.
    1. White mold management including but not limited to: applications timings, active ingredients, prediction models
    2. Weed control including but not limited to: new active ingredients, overlapping residual herbicide programs, cultural management and research on organic practices
    3. Soil fertility and nutrient management including but not limited to: nitrogen fertilizer use rates, starter fertilizer programs, foliar fertilizer tank-mixes and timings
  • Development of tools and genetics that lead to the increased usage of dry beans and dry bean as an ingredient in food productions
    1. Dry bean flour
    2. Nutriceuticals and phytochemicals
    3. New market opportunities

Updated August 2022

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