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89 Zhong, L., Fang, Z., Wahlqvist, M.L., Wu, G., Hodgson, J.M. & Johnson, S.K. (2018). Seed coats of pulses as a food ingredient: Characterization, processing, and applications. Trends in Food Science & Technology 80: 35–42.

90 Zimmermann, G., Weissmann. S. & Yannai, S. (1967). The distribution of protein, lysine and methionine, and antitryptic activity in the cotyledons of some leguminous seeds. Journal of Food Science 32: 129–130.

4 Harvesting, Postharvest Handling, Distribution, and Marketing of Dry Beans

Mark A. Uebersax, Muhammad Siddiq, Joe Cramer and Scott Bales

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INTRODUCTION

Dry beans and other pulses are legumes crops of economic importance globally. The nutrient‐rich legume grains are consumed all over the world and are a staple in many countries of Central and South America, Asia, and Africa. The highest per capita consumption of legumes is in South Asia and Africa (Nyombaire et al. 2011; Maphosa and Jideani 2017; Kumar and Pandey 2020). Recent increased consumer interest in protein consumption and in plant‐based diet patterns offers opportunities for expanding dry beans and other pulses consumption (Gilham et al. 2018; Ahnen et al. 2019). However, postharvest losses are common in many developing countries due to poor infrastructure and inappropriate postharvest handling and storage (Njoroge et al. 2019).

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