Bean growers ride the tide

‘Dem beans, ‘dem beans, ‘dem dry beans are solidly connected to the California agricultural economy, but production fluctuates markedly from year to year and the long-range acreage trend is downward.

The acreage planted to dry beans varies as the prices and growing conditions for alternative crops such as processing tomatoes and corn change with the markets, weather and the availability of water.  

Bean production in 2011 was almost one third lower than 2010 because market prospects were bright for other crops, and adequate water was available to irrigate them. Weather conditions that delayed harvest of many of the state’s crops pushed harvest dates for beans two to three weeks later than usual.  

Five years ago the state’s growers produced 3.2 million bags(2,000 pounds each), but in 2011 production was about one million bags. Ten years ago 37 handlers in the state received dry beans from growers; last year only nine of them remained.

At a recent meeting at the University of California, Davis, it was revealed that the foundational seed program for dry beans maintained there for years will be discontinued, unjustified by the low volume.  

However, at the same meeting emphasis was given to research being carried on at Davis with new dry bean varieties that might have new appeal and greater resistance to pests and disease.

Six types of dry beans comprise the bulk of the California crop — large and small limas, dark and light red kidneys, garbanzos and black eyes. Unlike the Midwest, soy beans are not part of the mix in California. And pinto beans are a major crop in Colorado, but not in California.

After the beans dry on the vines and are harvested most of them are delivered to handlers, who clean, store and ship them to marketers where they are packaged or processed further. Distribution occurs through supermarkets and the usual consumer channels, with significant use in the recipes of prepared food and soup makers.

For many growers dry beans are valued as a rotational crop. They are highly regarded for their characteristic of nitrogen fixation, applying nitrogen to the soil instead of extracting it. A crop of corn or processing tomatoes planted after a dry bean crop has been harvested enjoys a significant nutritional head start.

While the dry bean crop seeks a new, lower production level in California beans are being touted for the nutritional and healthy eating values. They are especially appreciated by vegetarians and vegans as alternative sources of protein to the red meat they eschew.

The National Dry Bean Council is at the forefront of promotional efforts to keep and even expand the presence of dry beans on American menus. It is aware of geographical dietary anomalies such as the legendary preference of southerners for ham hocks and beans. Most of the large limas (often called butter beans) for that regional favorite are grown in California.

Keeping up with the status of the dry bean industry in California is the California Dry Bean Advisory Board in Dinuba. It pulls together production figures from the four major production areas, defined as Sacramento north, west side, Fresno to Pixley and Salinas to Santa Maria.  

Production of beans for seed used by growers in California and several other states is also part of the industry. The foundational seed planting at Davis is (was) a basic element ensuring the purity and quality of seed.

Although the dry bean industry embodies many parts, the connections all seem to be solid. ‘De ankle bean connected to de foot bean, and most important, de neck bean connected to de head bean, to paraphrase the old spiritual;  all ready to “heah da word  of da Lord.

Perhaps sung over a steaming plate of ham hocks and beans.