1. This handbook tells how to guard against infection of bean crops, how to identify each of the principal bean diseases, and what control praactices are currently used. Recommended bean varieties that have proved to be immune to certain diseases are discussed.
  2. AccessAgriculture Training Video Les agriculteurs guatémaltèques expliquent comment cultiver des haricots dans les zones chaudes et dans les basfonds en sélectionnant d’abord une variété de haricots adaptée à la chaleur. Ils sement les haricots en hiver et doivent parfois fournir de l'irrigation....
  3. AccessAgriculture Training Video Les oiseaux apprennent vite et vont revenir. Changez donc régulièrement la façon d’effrayer les oiseaux. Tous les agriculteurs du village doivent semer leurs haricots dans un délai de deux semaines pour que les haricots poussent en même temps, ainsi la plupart des...
  4. AccessAgriculture Training Video Les tuteurs en bois sont les supports les plus solides pour le haricot grimpant et peuvent être utilisés pendant de nombreuses saisons, mais le bois est très sollicité pour la construction et comme bois de chauffage. Des agriculteurs du sud-ouest de l'Ouganda vont...
  5. Iron deficiency anemia is the most common nutrient deficiency among Americans. It affects children and young women most often, but anyone can fall short of the RDA for this mineral. When iron intake is too low, the body can’t make enough red blood cells. The result can be fatigue, headaches and...
  6. Beans are a simply delicious, naturally nutritious food. We’re talking about dry edible beans, beans that are harvested when the beans are dry in the seed pod. All types of beans—including black, cranberry, Great Northern, dark red kidney, light red kidney, white kidney, navy, pink, pinto, and...
  7. TheBean Institutewebsite is designed to provide nutrition, health, and culinary information and resources for four distinct audiences: consumers and home cooks; nutrition and health educators; culinary and foodservice professionals; and school nutrition professionals.
  8. Beans are a simply delicious, naturally nutritious ingredient that works in so many recipes. Whether you're looking for an awesome appetizer, simple salad, or an easy entrée, we've got many delicious options. We've also got amazing recipes from chefs at The Culinary Institute of America featuring...
  9. 01/01/1987 Study Guide: to be used as a supplement to the audiotutorial unit on the same topic. 49 pages, illustrated
  10. In the report, country-by-country summaries are presented of principal constraints to production and utilization of beans/cowpeas, of present program objectives and activities, and of perceived need by the various national program leaders, to the extent that reliable information has been...