| dbo:abstract
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- Organic beans are produced and processed without the use of synthetic fertilizers and pesticides. In 2008, over 2,600,000 acres (11,000 km2) of cropland were certified organic in the United States. Dry beans, snap beans, and soybeans were grown on 16,000 acres (65 km2), 5,200 acres (21 km2), and 98,000 acres (400 km2), respectively. There are three major types of organic beans: dry beans, snap beans (also known as green beans), and soybeans. The mature seeds of dry beans (Phaseolus vulgaris) serve as a protein source in a variety of foods worldwide. Dry beans and snap beans are the same species, although dry beans are distinguished from snap beans (green beans) which are consumed as immature pods. Dry and snap beans also differ from soybeans (Glycine max), in which the seeds are consumed in a variety of processed forms such as tofu, soybean meal, oil, and fermented forms such as miso. Dry beans are divided into classes with a range of seed sizes, colors, and shapes. Examples include black beans, pintos, navy beans, small red beans, and kidney beans. Soybeans are usually divided into two groups, feed-grade and food-grade, with the food-grade including soybeans for processing, "tofu-beans", and edamame, the latter of which is eaten as immature beans. (en)
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| rdfs:comment
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- Organic beans are produced and processed without the use of synthetic fertilizers and pesticides. In 2008, over 2,600,000 acres (11,000 km2) of cropland were certified organic in the United States. Dry beans, snap beans, and soybeans were grown on 16,000 acres (65 km2), 5,200 acres (21 km2), and 98,000 acres (400 km2), respectively. (en)
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