Dry bean cultivars of various market classes including navy, pinto, black, light red kidney, dark red kidney, white kidney, great northern, red, pink, yellow, and cranberry bean are grown in Canada. More than 75% of the dry bean production is exported to other countries.
Dry bean is either cooked or processed in cans prior to consumption. Hard-to-cook (hard) seed, hydration coefficient after soaking and blanching, washed drain weight, texture, colour, clumping and appearance of seeds are important to processors and consumers. Dry seed quality traits such as colour, size and shape are routinely evaluated in the early generations of the dry bean breeding program. In contrast, cooking and canning quality traits are delayed until the yield trials in the later generations when sufficient seeds are available for cooking and canning.
Laboratory protocols for evaluation of canning and cooking quality traits of experimental bean lines have been developed in order to facilitate selection of bean lines with improved cooking and canning quality traits. Cooking and canning quality traits are also influenced by the environmental factors during the growing season. In Ontario, cooking and canning quality data is required by the Ontario Pulse Crop Committee prior to supporting dry bean lines for registration in Canada. Therefore, the objective of this study is to identify dry bean lines with improved canning and cooking quality traits in the i) Ontario Registration Trial, ii) Ontario Advanced Yield Trial, and iii) three Prairie Registration Trials grown each year in Alberta, Manitoba and Saskatchewan.
The canning quality protocol used in the Bean Pilot Plant, AAFC-Lethbridge was developed in consultation with the industry in Ontario and Europe. Dry bean lines and check cultivars from the above trials grown in 2013, 2014, 2015 and 2016 were assessed for cooking and canning quality traits. Cooking quality traits assessed included percentage hard seed, percentage partially-hydrated seeds, and hydration coefficient after soaking and after cooking. Canning quality traits included hydration coefficient after soaking and blanching, dry and canned seed colour, texture, drain weight, matting and appearance. Each year, cooking and canning quality data summary and recommendations on acceptability of dry bean lines for cooking and canning quality traits were provided to the breeders in Ontario, Alberta, Saskatchewan and Manitoba. Data were used by the Ontario Pulse Crop Committee and the Prairie Recommending Committee for Pulse and Special Crops to make decisions on dry bean lines of several market classes for registration as “cultivars” in Canada. Data were also used by breeders to select lines with good cooking and canning quality traits for use as parents in the development of future cultivars.
The dry bean lines from the field trials in 2017 will be assessed for cooking and canning quality traits. The results of this study will ensure the dry bean seeds exported from Canada have good cooking and canning quality attributes, and meet the consumer and processor demands in the export market.
Project lead: Dr. Parthiba Balasubramanian (403) 317-2275 email@example.com