Bean Breakthrough to Enhance Nutrition in Africa

With ACIAR support, The University of Western Australia (UWA) and the Alliance’s Pan-​Africa Bean Research Alliance (PABRA) have reduced cooking time by 24% while preserving the crop’s iron and zinc nutritional qualities.

The findings were reported during a recent review of the A$2.48 million initiative aimed at reducing the large amounts of water, fuel and time required for the preparation of common beans. The faster-cooking varieties will make beans more attractive to farming communities and will promote greater consumption.

The research team will now shift to identifying areas and partnerships needed for further technology development and distribution to farmers to combat malnutrition in Burundi, Ethiopia, Kenya, Rwanda, Tanzania and Uganda.