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Most commercial market classes of beans are currently available through production under certified organic programs. These beans are produced in relatively limited quantities and command a premium price due to market forces and the need for their identity to be preserved during distribution. It is noted that to date, no genetically modified (GM) beans have been produced in North America. This is partly due to (1) the limitations in genetic transformation technologies, (2) the inherent high costs of transformation research, and (3) a strong interest to maintain open trade channels as nongenetically transformed food. In Brazil, transformation has been reported in pinto beans (cv. Olathe), which enabled incorporation of bean golden yellow mosaic (BGYM) virus resistance (Bonfim et al. 2007).

PHYSIOLOGY OF COMMON BEAN SEED

The physical and chemical properties of dry beans are determining factors associated with subsequent final product quality. The seed structure of the dry bean comprises a seed coat and an embryonic cotyledon (Guilhen et al. 2016; Heshmat et al. 2021). The structural features of the seed tissues (seed coat, cotyledon, embryonic axis) and the cellular and subcellular components (palisade, hourglass, and parenchyma cells; cell walls; middle lamella constituents; and other organelles) greatly influence hydration, cooking, and processing performance of dry beans.

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