Analysis of the Production Chain of Bean Culture in Brazil

Isaque Souza Mendes,Alessandra Mayumi Tokura Alovisi,Bruna De Villa,Jessica Cristina Urbanski Laureth,Eduardo Lange Sutil,Silvia Renata Machado Coelho,Erivelto Mercante,Diandra Ganascini,Ivã Luis Caon,Luciene Kazue Tokura

doi:10.5539/jas.v11n7p256

Abstract

This bibliographical review brings information about the productive chain of beans, an essential product in the Brazilian diet, but present in several countries of the world. Beans are a source of protein, fiber, minerals and vitamins, allowing for healthy eating for easy access. Being, Brazil is the third largest producer of beans in the world, losing only to Myanmar and India, also the main consumer of beans in the world, having to import part of the beans consumed in Argentina. Due to iss, the bean culture is a promising crop, since the supply does not meet the domestic demand, being necessary the application of technologies that improve the yield and facilitate the cultivation. One of the obstacles of the crop is the susceptibility of the deterioration of the grains to store them, because, these grains stored, the commercial value tends to fall due to loss of quality. The objective of the work was to raise information on the productive chain of the beans. Periodicals, books, and information literatures were explored. Therefore, in view of the above, it was observed that in Brazil, the crop still needs to stimulate cultivation to supply domestic demand, improve storage conditions, invest in genetic improvement to maintain grain quality, and the study is necessary of new alternatives of destination for the residues generated by the processing and beneficiation of grains.

Highlights

Bean is a domesticated seed 7000 years old, grown in ancient Greece and not Roman Empire (Vieira, 2015)
World production originates in six countries, accounting for 61% of production: Myanmar, India, Brazil, China Mexico and the United States (CONAB, 2017; Statfao, 2017). It is the third largest legume in the world preceded by soybean (Glycine max (L.) Merr.) and peanut (Arachis hypogea L.). It is a source of protein, dietary fiber, iron, complex carbohydrates, minerals and vitamins for millions of people in developed and developing countries (Mesquita et al, 2007; Lin et al, 2008)
Inappropriate conditions such as high temperature and humidity can cause the hard-to-cook effect, decreasing the commercial value of grains and acceptability by consumers. These grain yield processes generate waste, and these do not have adequate disposal, the review seeks to bring alternatives to their destination. In view of this scenario, the present review aims to explain the current situation of the culture, raising information about the landscape that the culture is national and international, health benefits, harvesting, storage/processing, and explore alternatives for the destination of bean processing residues

Summary

Introduction

Bean is a domesticated seed 7000 years old, grown in ancient Greece and not Roman Empire (Vieira, 2015). World production originates in six countries, accounting for 61% of production: Myanmar, India, Brazil, China Mexico and the United States (CONAB, 2017; Statfao, 2017). It is the third largest legume in the world preceded by soybean (Glycine max (L.) Merr.) and peanut (Arachis hypogea L.). For Brazilians, beans are important food, and represent a mandatory component of the population's diet. It is a very widespread crop throughout the national territory, being known as subsistence for small producers, jas.ccsenet.org

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