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.
This technology is TAAT1 validated.
Positive or neutral impact
Positive or neutral impact
ORG specific text
In the meantime, use the “Request information” button if you need to contact us.
Per mall electric cooker system for making pre-cooked beans with a capacity of 100 liter
Per large hot water boiler powered with petrol or natural gas with a capacity of 0.5 ton per hour
Unknown
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.
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.
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.
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.
Soaking: After blanching, the beans are soaked at 45°C for 120 minutes. This process hydrates the beans and prepares them for further cooking.
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.
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.
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