The beans are genetically designed to grow in the United Kingdom – but how do you taste? | Beans, legumes and legumes

R.It took a long time for a long time to prepare. This is not only because I overwhelmed her overnight and has now boiled for about an hour: I have entered more than 12 years in creating and producing these beans. After all, they had a best delicious taste.

These beans are the creation of Professor Eric Halloub, the world of heredity and researcher at the University of Warwick, who spent more than a decade in developing three new types of beans, designed in the United Kingdom.

The three items of the UK, Urbeans, Olivia, Goodiva and Kabulite are inspired by the Warwikchire region. They are the offspring of the previous work by Hulop, which also developed the resistant alfalfa. Mechanical pollination, through which pollen is transported between two first -time manufacturers to create an improved genetically improved atomic.

It might seem a bit scientist, but Holob assures me that these frightening beans. He said: “There was nothing about the technology that we used in this initiative, and it has been used for hundreds of years. It is traditional reproduction and genetics.” “The main thing is what we were aimed at: better beans.”

Olivia can germinate and Kabulite can grow quickly and in cold soil, and it has strong root systems and is suitable for cultivation in May and harvest in September – before falling autumn rains. It is also long enough to collect the harvest to cut it and harvest the seeds. Small and white cable grains are ideal for beans on toast. Godfa blonde and slightly greater, and the beans are black Olivia.

The next step after development was expanding. Warwikchire Initiative, Shepherd foodIt was launched to combine local farmers, retailers and bean makers, and the Zero-RASTE Zero store in Warwikchire is storing beans to find out how they fell. They were on the shelves for a year now, and Zero has recently moved to selling a new mix of Olivia and Harava.

It helps in high attention to beans. “When we started this project, the timing was not really appropriate for these types of beans,” said Hallub. “The government was investing in a program to produce alternative proteins, but that was really driven by the need to replace soybeans for animal food. Eating The recommendation report to switch to vegetable diets was years away, and the knowledge of beans was stuck in beans on toast. “

now 23.4 % of the British They considered themselves the flexible while focusing on the treated foods made consumers more aware of the contents of their “healthy” food and encouraged more minds on how food reaches our paintings.

And if you do not notice, the beans are cold these days. If you go to any specialized grocery store or even most supermarkets, a portion of the large glass jars of the beans of beans, decorated with modernly designed stickers. Meanwhile, the influencers walk virals for the ideas of meals based on beans DenseThe recipe formula that ignited the headlines on the Internet and abroad.

“More people cook from zero point, whether it is to save money or for fun or relaxation. All this means that the consumer’s knowledge is changing,” said Holop. “Now if you look at a box of beans, it will tell you about the content of protein and fiber, and it is low -fat. The way we think about the fibers in particular has changed – people are very interested in bowel health.” From a conscious climate perspective, many are also keen to obtain their components of local or at least in the United Kingdom.

The ability to withstand costs was a major factor when the beans were in the early development phase. “There must be a series of horizon,” said Holoub. “Adding parties in the middle makes it more expensive for the consumer and means that the farmer may not get enough to be able to develop beans.”

It is clear that the most important measure of successful beans is how to taste. They are a good taste. The Olivia Mix has an unexpected depth of flavor, which is Bhuto Bento, which was working well with smoky tomatoes, lemon and garlic that she put together, and felt strange in making beans as much as possible.

It seems a little bit of fiber, but really understanding where these small legumes came and how I got to my plate, he added to the enjoyment of the meal. Although the possibility of access to the country, the work of Holoub and his team is an encouraging sign of British agricultural innovation.

“The story is no longer only about beans on toast,” said Hulop. “We create better beans for better meals, healthier communities and a healthier nation.”