Kontext

The Ganxet bean is a quality legume that is highly prized by consumers. However, it is not often sold canned or potted. This is due to the techniques used in its preservation, especially sterilisation, which significantly alter its organoleptic properties and sensorily make it similar to other bean preserves, which when cooked using conventional methods would present significant sensory differences. Accordingly, as consumers cannot recognise their quality, they are not willing to pay a higher price for these beans.
Taking into account that the end product that reaches the consumer is the result of many factors, it seems that we can act on various levels to reduce the effects of thermal treatment and try to maintain objective sensory differences between the preservation of an excellent raw material and one of lower quality. The multifactorial nature of the problem requires solutions on various levels: the type of germplasm to be used, its handling in production, environmental cultivation conditions and the preservation methodology to be used.
The task force that has been constituted for the development of the project is made up of companies and entities with significant experience as Ganxet bean producers, processors, marketers and researchers. The members of this task force propose finding Ganxet germplasm combinations, along with different management systems for the crop, and designing a protocol for the preparation of the preserve to produce an end product that is as similar as possible to the Ganxet bean culinary preparations commonly found in restaurants or homes.