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Commercial common bean market classes are produced under recommended agronomic practices and traded according to the defined class attributes (e.g., size, shape, and color). Thus, classes must be segregated throughout production and distribution. Cross‐contamination among classes is a major problem, particularly among similar‐sized white and black beans. It is noted that cross‐contamination with other grains or soybeans presents a far more complex regulatory concern due to the presence of undeclared allergens that may pose a health hazard to some consumers.

Production of a commercial class of common beans is dependent on the development of adapted cultivars (i.e., commercially cultivated varieties, frequently abbreviated “cv”). This is a dynamic process (see ssss1) and must be maintained to ensure well‐adapted cultivars (desired agronomic traits possessing flavorful cooking quality). Typically, a market class will have a number of predominate cultivars that are suitable for growers and processors. These cultivars are comingled upon receipt at the elevator; thus, each must meet minimal market and processing standards. The numerous processing differences among cultivars are well documented (see ssss1). A comprehensive list of dry bean cultivars released in the United States during the past six decades identified nearly 300 distinctive named cultivars or plant introductions (Sutton and Coyne 2010). This exceptional array of dry beans, each possessing specially selected traits, is a result of both public sector (university‐based and USDA programs) and private‐sector bean‐breeding programs. Extensive field trials and canning tests are conducted to provide marketers and processors with data to assure uniformity of quality and performance of new cultivar releases. It is important to recognize that any list of bean cultivars is transitory and will be continually updated as emerging needs and developments occur (Adams 1978; Urrea and Valentin‐Cruzado 2020).