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Beans, if not packaged and stored properly, are subject to harmful microorganisms, insects, and extraneous contamination that can cause health hazards in food (Testin and Vergano 1990). Packaging is essential for preservation and serves the vital role of allowing food products to be safely distributed throughout all phases of value‐chain. Dry bean packaging is an important component of a complete system, providing the high level of food safety, quality, and nutrition currently available within the processed bean market (Uebersax et al. 1996).

Dry edible beans are packaged in food grade impervious materials to ensure that the integrity of the package allows for minimum subsequent contamination of the product. The historical method of handling dry beans was through the use of burlap bags (fiber jute). However, this practice has been largely reduced (due to supply and quality problems) and replaced with alternate materials including laminated paper and polypropylene. Sacks made from polypropylene strands are clean and do not impart any odor or taint to their contents. There is also an absence of contamination by loose hair‐like fibers, a problem often associated with burlap bags (Bolles et al. 1982; Paine 1991).