In the UK, faba beans could be the greatest thing in sliced bread since soybeans.
, a soybean agronomist and professor at the University of Arkansas. “Less than 10 percent of the total US acreage of soybean is irrigated. So a majority of the soybean acres in the US are dependent on rainfall during the growing season,” he wrote in an email to PopSci.But soybeans aren’t native to the UK and don’t grow well there. Faba beans, on the other hand, sprout nicely in the country. “We’re using homegrown pulses,” or dried legumes, Lovegrove says.
The group of researchers won £2 million in government funding to develop their beans in toast product for the next many months. The project is led by a large coalition: 25 researchers from the University of Reading will work with retailers, farmers, and policymakers. There are several steps to get it started. First, they will supervise the growing of the faba beans and the production of the faba bean flour. Then, they will test their product and survey consumers for their opinions on it.
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