The production and quality of Phaseolus vulgaris (snap bean) have been negatively impacted by leaf crumple disease caused by two whitefly-transmitted begomoviruses; cucurbit leaf crumple virus (CuLCrV) and sida golden mosaic Florida virus (SiGMFV), which often appear as a mixed infection in Georgia. Host resistance is the most economical management strategy against whitefly-transmitted viruses. Currently, information is not available with respect to resistance to these two viruses in commercial cultivars. In two field seasons (2018 and 2019), we screened Phaseolus sp. genotypes (n = 84 in 2018; n = 80 in 2019; most of the genotypes were common in both years with a few exceptions) for resistance against CuLCrV and/or SiGMFV. Twenty genotypes with high- to moderate-levels of resistance (disease severity ranging from 5-50%) to CuLCrV and/or SiGMFV were identified. Twenty-one genotypes were found to be highly susceptible with a disease severity of ≥66%. Adult whitefly counts differed significantly among snap bean genotypes for both years. The whole genome of these Phaseolus sp. (n=82) genotypes was sequenced and genetic variability among them was identified. Over 900 giga-base (Gb) of filtered data were generated and >88% of the resulting data were mapped to the reference genome, and SNP and Indel variants in Phaseolus genotypes were obtained. A total of 645,729 SNPs and 68,713 Indels including 30,169 insertions and 38,543 deletions were identified, which were distributed in 11 chromosomes with chromosome 02 harboring the maximum number of variants. These phenotypic and genotypic information will be helpful in genome-wide association studies that will aid in identifying genetic basis of resistance to these begomoviruses in Phaseolus sp.

Cocoa beans of the CCN-51 clone harvested in the Tumaco region (Nariño, Colombia) were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (Control); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD+YS). Chemical composition, fatty acids, total polyphenol, methylxanthines (theobromine and caffeine) and lactic acid content of cocoa beans were determined. Chemical and fatty acid composition and theobromine content were not affected by the different fermentation treatment applied. When analysing total polyphenol content, YS and PD+YS treatments significantly increased the content of these compounds at the end of the fermentation process, while PD treatment decreased the caffeine content of cocoa beans. Finally, lactic acid content decreased as a consequence of both inoculation of yeast starter and mainly the pre-drying treatment. In conclusion, solar pre-drying in the open air and the inoculation of a yeast starter treatments could improve the final quality of coca beans.

Nowadays, some coffee production centers are still classification manually, so it requires a very long time, a lot of labor, and expensive operational costs. Therefore, the purpose of this research was to design and performance of the coffee bean classifier that can accelerate the process of classification beans. The classifier used consists of three main parts, namely the frame, driving force, and sieves. Research parameters include classifier work capacity, power, specific energy, classification distribution and effectiveness, and efficiency. The results showed that the best operating conditions of the coffee bean classifier was found at a rotational speed of 91.07 rpm and a 16° sieves angle with a classifier working capacity of 38.27 kg/h, the distribution of the seeds retained in the first sieve was 56.77 %, the second sieves was 28.12%, and the third sieves was 15.11%. The efficiency of using a classifier was found at a rotating speed of 91.07 rpm and a sieves angle of 16°. This classifier was simple in design, easy to operate, and can sort coffee beans into three classification, namely small, medium, and large.

The presence of heavy metals in cocoa crops is currently a serious problem for farmers and producers in various regions of Peru. Exports of cocoa and its derivatives to European markets are threatened by possible indications of contamination of heavy metals such as Cadmium (Cd) in cocoa beans for export, some at levels higher than those allowed by food regulations established by European Community, which are oriented to consumer protection. The possible sources of cadmium contamination in cocoa crops can be due to natural activities, such as volcanic activities, erosion processes and sedimentation in rocks that contain minerals with a high content of heavy metals (Greenockite, Burnsite, Hawleite, among others), and by anthropogenic activities such as: mining of associated deposits, agriculture (use of fertilizers), smelting of minerals and burning of fossil fuels. Currently, there is no information about contents of heavy metals in areas located in The Campo Verde-Honoria-Tournavista corridor (Ucayali Region and Huanuco Region), due to this, in this work we make a study of this region. A methodology will be used to take cocoa samples from the seed and soil in these areas, and then through chemical analysis, determine the concentrations of heavy metals, using an atomic absorption spectrophotometer. As a consequence of this study, we determined and concluded that the concentrations of cadmium obtained in soils are slightly higher than European standards allowed. Therefore, with this information we prepare a geochemical cadmium map in soils for the study area, which will help cocoa producers to identify areas that exceed the allowed cadmium values, in order to comply with standards that European Community demands in relation of concentration levels of heavy metals (Cadmium) in chocolate. In this way, we can carry out in the future a mitigation plan for areas with cadmium problems, which allows to reduce their content in order to export the product without any problem. .

Farming systems prevalent in sub-Saharan Africa are exposed and vulnerable to climate change due to their high dependence on rainfall. However, most studies have only estimated the impacts of climate change on agricultural productivity at a regional or national level. We add to this literature by focussing on the sub-national impacts. This study uses 30 years (1981–2011) of yield and weather data in Zambia and applies the Just and Pope model to determine how rainfall and temperature affect yield and yield variability of maize and beans at the national and subnational levels. Results show a negative impact of temperature rise on yield and a positive impact of rainfall rise on yield, above the current mean levels. These results differ by agro-ecological region. Worst-case-scenario predicted impacts using HadGEM-ES2 global circulation model show that major yield decreases (25% for maize and 34% for beans) by 2050 will be in region II and will be driven mainly by temperature increase offsetting the positive gains from rainfall increase. The model mainly under-predicts yield for maize and overpredicts yield for beans. These findings call for agro-ecological region-specific adaptation strategies and well-planned policy interventions to make agriculture more resilient to climate change.

The common dry bean (Phaseolus vulgaris L.) is a nutrient dense food produced globally as a major pulse crop for direct human consumption, and is an important source of protein and micronutrients for hundreds of millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Beans require large amounts of heat energy and time to cook, deterring consumers worldwide from purchasing beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. A Yellow Bean Panel (YBP) was assembled to explore the cooking time and health benefits of the five major seed types within the yellow bean market class (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possess a fast cooking phenotype, which could serve a genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times < 20 minutes when pre-soaked and < 80 minutes unsoaked. Nutritional evaluation revealed fast cooking yellow beans have high iron retention (>80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in the YBP (r values > -0.73). When either pre-soaked or left unsoaked the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking.

Cocoa is an important commodity crop not only to produce one of the most complex products such as chocolate from the sensory perspective, but one that commonly grows in developing countries close to the tropics. This paper presents novel techniques applied using cover photography and a novel computer application (VitiCanopy) to assess the canopy architecture of cocoa trees in a commercial plantation in Queensland, Australia. From the cocoa trees monitored, pod samples were collected, fermented, dried and grinded to obtain the aroma profile per tree using gas chromatography. The canopy architecture data were used as inputs in an artificial neural network (ANN) algorithm and the aroma profile considering six main aromas as targets. The ANN model rendered high accuracy (R = 0.82; MSE = 0.09) with no overfitting. The model was then applied to a satellite image from the whole cocoa field studied to produce canopy vigor and aroma profile maps up to the tree-by-tree scale. The tool developed could aid significantly the canopy management practices in cocoa trees that have a direct effect on cocoa quality.

Micronutrient deficiencies are a major public health problem. Beans are an important plant-based source of iron, zinc and copper, but their absorption is reduced in the presence of anti-nutrients such as phytates, polyphenols and tannins. Soaking and discarding the soaking water before cooking is unanimously recommended, but this can result in mineral loss. Data on the consequences for mineral bioaccessibility is still limited. This study aimed to evaluate iron, zinc and copper bioaccessibility in black beans cooked (regular pan, pressure cooker) with and without the soaking water. Minerals were quantified by ICP-MS, myo-inositol phosphates (InsP₅, InsP₆) by HPLC ion-pair chromatography, total polyphenols using Folin-Denis reagent and condensed tannins using Vanillin assay. Mineral bioaccessibility was determined by in vitro digestion and dialysis. All treatments resulted in a statistically significant reduction of total polyphenols (30%) and condensed tannins (20%). Only when discarding the soaking water a loss of iron (6%) and copper (30%) was observed, and InsP₆ was slightly decreased (7%) in one treatment. Bioaccessibility of iron and zinc were low (about 0.2% iron and 35% zinc), but copper presented high bioaccessibility (about 70%). Cooking beans under pressure without discarding the soaking water resulted in the highest bioaccessibility levels among all household procedures. Discarding the soaking water before cooking did not improve the nutritional quality of the beans.

The global consumption of vegan foods is experiencing an expressive upward trend, underscoring the critical need for quality control measures based on nutritional and functional considerations. This study aimed to evaluate the functional quality of caviar and salmon analogs food inks, based on pulses combined with nano ingredients. The primary objective of this work was to determine the total antioxidant compounds contained in these samples using a voltammetric technique with a glassy carbon electrode. Approximately 100 mg of samples underwent ethanolic extraction (70%) with 1 hour of stirring. The voltammograms were acquired under specific conditions: 10 mL of phosphate buffer electrolyte with a pH of 3.0; an initial potential (Ei) of 0.0 V; a final potential (Ef) of 1.0 V; a pulse amplitude of 50 mV; and a scan rate of 50 mV s-1. The reference electrode used was Ag/AgCl (KCl 3 mol L-1), and the auxiliary electrode was a platinum wire. The voltammograms revealed prominent anodic current peaks at 0.76-0.78 V, which are attributed to isoflavones. Isoflavones, known secondary metabolites with substantial antioxidant potential commonly found in pulses, were identified. The total isoflavone concentrations obtained ranged from 31.5 to 64.3 mg Eq genistein 100 g-1. The results not only validated the efficacy of the electrochemical sensor for quantifying total antioxidant compounds in the samples but also demonstrated that the concentration of total isoflavones in caviar and salmon analogs fell within the expected limits.