Nutritional Seminars Generate Interest in US Dry Beans in Costa Rica

Earlier this fall USDBC held a series of nutritional seminars in Costa Rica designed to facilitate access to accurate information about the benefits of regular consumption of dry beans.

Specifically the seminars provided training for the dry bean industry, food manufacturers, food service, government officials, food technologists, and food policy influencers in Costa Rica.  The focus was on the nutritional characteristics of dry beans, trends in global and Costa Rican consumption; and the latest research on the relationship between dry beans and health.

Currently, beans are classified as a source of carbohydrates in Costa Rican dietary guidelines, rather than highlighting their value as a low-fat, high-fiber source of protein, vitamins and minerals. USDBC and Costa Rican companies are following up with policymakers about potential changes that would more accurately reflect the qualities and health benefits of dry beans. In a survey following a second seminar on Dry Bean Ingredients for Value-Added Foods, nearly all of the attendees reported they would like to create new products with beans or bean derivatives and four were actively seeking sources of U.S. bean powder, flour, grits or flakes. Some of these attendees who had already attended a USDBC short course at NCI, have already converted into bean flour customers. This was a very successful event and follow up activities are planned. Thanks to USDA/FAS for their continued support of our market development efforts through the Emerging Markets Program.