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Pre-Cooked Beans for Consumer Convenience

Advanced approach for quick, convenient, and delicious bean

Pre-cooked whole beans are available in dried, canned, and frozen forms, and can be prepared in a short amount of time, ranging from 10 to 30 minutes. This saves a significant amount of cooking time, eliminating the need for soaking and reducing fuel usage. The process of making pre-cooked beans involves sorting, washing, and sizing, followed by passing air and water over the food product. The beans are then blanched at 95°C for 3 minutes, soaked at 45°C for 120 minutes, sterilized and cooked at 97°C for another 120 minutes, and finally dried at room temperature for approximately 24 hours. After this process, the beans are packaged and frozen. Canned beans undergo a similar procedure of soaking, blanching, and cooking, followed by the addition of brine, cooling, canning, and labeling. Both pre-cooked frozen and canned beans can be marketed for both local consumption and export markets.

2

This technology is TAAT1 validated.

7•7

Scaling readiness: idea maturity 7/9; level of use 7/9

1,500 USD

Per mall electric cooker system for making pre-cooked beans with a capacity of 100 liter

20,000 USD

Per large hot water boiler powered with petrol or natural gas with a capacity of 0.5 ton per hour

IP

Unknown

Problem

  • Long cooking time, high energy, and water requirements associated with dried common beans discourage their sale and consumption.
  • Poorer households are discouraged from consuming whole dried beans due to the time, fuel, and water requirements.
  • Lack of access to nutritious diets among consumers due to the inconvenience of traditional bean preparation methods.
  • Limited market opportunities and profit margins for farmers and processors in the common bean value chain.

Solution

  • Pre-cooking combined with canned or frozen preservation techniques substantially decreases preparation time and fuel use, making beans more attractive to consumers.
  • Pre-cooked beans technology opens up access to higher-value markets, thereby increasing the income of farmers and stimulating demand.
  • It strengthens the common bean value chain in Sub-Saharan Africa, offering greater marketability and profit margins.
  • Provides convenience and time savings for consumers, particularly women homemakers and canteen caterers, allowing them to engage in more productive activities.
  • Reduces cooking costs by 90%, saving energy expenditure for households and conserving forests by decreasing wood and fossil fuel use.
  • Increases economic opportunities for processors, community-based or cooperative enterprises, and large industrial food manufacturers.
  • Addresses the nutritional needs of consumers by providing convenient access to nutritious diets, particularly in urban and rural households, schools, armed forces, hospitals, and prisons.
  • Offers economic benefits for processors, with an internal rate of return of 32% to 53%, leading to positive cash flow in three years.
  • Promotes responsible consumption practices and contributes to climate resilience through reduced energy consumption and carbon emissions.

Key points to design your business plan

For processors

Making this technology enhances consumer appeal, increases market opportunities, improves profitability, environmental sustainability, and gender empowerment.

In order to make this venture successful, you need to identify reliable suppliers for manufacturing machines and obtaining the necessary raw materials such as the commodity and the package material.

Your potential customers are : wholesale distributors of pre-cooked beans to supermarkets, and to development projects, government agencies, and NGOs. 

Building strong partnerships with wholesale distributor networks and suppliers of machinery and raw materials is key to the success of your business.

As for the cost structure, a small electric cooker system for making pre-cooked beans with a capacity of 100 liters is sold at US $1,500, whereas a large hot water boiler powered with petrol or natural gas with a capacity of 0.5 ton per hour costs US $20,000.

 

For Resellers 

Selling this technology not only provides versatility and convenience, making it a valuable addition to any kitchen but also fosters closer engagement with users while simultaneously enhancing health and wellbeing on a global scale.

To successfully navigate this market, you need to know where to source precooked beans in bulk, identify efficient transportation methods, and explore suitable storage facilities.

Your potential customer base is: small, local retailers, development projects, producers, and producer cooperatives or associations.

 

For Users

Using this technology offers convenience, time, energy and water savings, and nutritional benefits, making meal preparation easier and more efficient.

As key partners you need small, local retailers and supermarket

You need to estimate the profit realized with the use of this practice.

More

Positive or neutral impact

Adults 18 and over
Positive high
The poor
Positive medium
Under 18
Positive medium
Women
Positive high

Positive or neutral impact

Climate adaptability
It adapts somewhat well
Adaptability for farmers
It helps somewhat
Carbon footprint
It reduces emissions a lot
Environment
It makes a big difference
Soil quality
It doesn't harm the soil's health and fertility
Water usage
It uses a little less water

Countries with a green colour
Tested & adopted
Countries with a bright green colour
Adopted
Countries with a yellow colour
Tested
Egypt Equatorial Guinea Ethiopia Algeria Angola Benin Botswana Burundi Burkina Faso Democratic Republic of the Congo Djibouti Côte d’Ivoire Eritrea Gabon Gambia Ghana Guinea Guinea-Bissau Cameroon Kenya Libya Liberia Madagascar Mali Malawi Morocco Mauritania Mozambique Namibia Niger Nigeria Republic of the Congo Rwanda Zambia Senegal Sierra Leone Zimbabwe Somalia South Sudan Sudan South Africa Eswatini Tanzania Togo Tunisia Chad Uganda Western Sahara Central African Republic Lesotho
Countries where the technology has been tested and adopted
Country Tested Adopted
Benin Tested Adopted
Burundi Tested Adopted
Cameroon Tested Adopted
Central African Republic Tested Adopted
Côte d’Ivoire Tested Adopted
Democratic Republic of the Congo Tested Adopted
Gabon Tested Adopted
Ghana Tested Adopted
Kenya Tested Adopted
Malawi Tested Adopted
Mozambique Tested Adopted
Nigeria Tested Adopted
Rwanda Tested Adopted
Senegal Tested Adopted
Sierra Leone Tested Adopted
South Sudan Tested Adopted
Tanzania Tested Adopted
Uganda Tested Adopted
Zambia Tested Adopted

This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.

Agro-ecological zones where this technology can be used
AEZ Subtropic - warm Subtropic - cool Tropic - warm Tropic - cool
Arid
Semiarid
Subhumid
Humid

Source: HarvestChoice/IFPRI 2009

The United Nations Sustainable Development Goals that are applicable to this technology.

Sustainable Development Goal 8: decent work and economic growth
Goal 8: decent work and economic growth
Sustainable Development Goal 12: responsible production and consumption
Goal 12: responsible production and consumption
Sustainable Development Goal 2: zero hunger
Goal 2: zero hunger
Sustainable Development Goal 5: gender equality
Goal 5: gender equality

  1. Sorting, Washing, and Sizing: The process begins with sorting, washing, and sizing the beans. Air and water are used to pass over the food product to remove impurities.

  2. Blanching: The sorted and cleaned beans are subjected to blanching at 95°C for 3 minutes. This step helps in preserving the quality of the beans.

  3. Soaking: After blanching, the beans are soaked at 45°C for 120 minutes. This process hydrates the beans and prepares them for further cooking.

  4. Sterilization and Cooking: The hydrated beans are then subjected to sterilization and cooking at 97°C for 120 minutes. This ensures that the beans are fully cooked and ready for consumption.

  5. Drying: Following the cooking process, the beans are dried at room temperature for approximately 24 hours. This step helps in removing excess moisture and preparing the beans for packaging.

  6. Packaging and Freezing (for frozen products) or Canning (for canned products): The processed beans are then packaged and either frozen or canned, depending on the preservation method chosen.

Last updated on 22 May 2024