Nutritional value, taste and resistance to diseases make the portuguese bean unique.
Researchers from Instituto de Tecnologia Química e Biológica António Xavier of Universidade NOVA de Lisboa, in collaboration with INIAV and the University of Zagreb, concluded that the portuguese bean has unique genetic characteristics which may enhance it in the national market.
The results published in the journal Frontiers in Plant Sciences reveal that the Portuguese bean has a nutritional value, taste and resistance to diseases that distinguish it from other species. This conclusion may contribute to the Portuguese economy, especially having in mind that even though bean represents 75% of the total consumption of leguminous plants in Portugal, only 9,4% is from national origin.
Carlotta Vaz Patto, responsible for this study, also ensures that these results allow the valorization of the Portuguese bean in the international scientific community.
Read the full article about this study on the website of ITQB NOVA.