Researchers from the University of Nairobi, Kenya, with support from Bio-resource Innovations Network for Eastern Africa Development (Bio-Innovate) Program, have developed superior, better-yielding, drought-resistant varieties of beans.
The varieties have good canning properties and are resistant to drought and multiple diseases.
The beans have now gone through validation process by the regulators have much shorter cooking time — about 40 per cent less cooking time compared to what is currently in the market — an attribute that is favourable to the canning industry and consumers because it significantly reduces energy costs. READ MORE: www.scidev.net
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