Organic beans

The mature seeds of dry beans (Phaseolus vulgaris) serve as a protein source in a variety of foods worldwide.

Michigan is currently the top organic dry bean producing state in the U.S., accounting for 37% of the area and 47% of the sales.

[4] The majority of the area is located in the "Thumb" region of Michigan, with black beans being the most common class produced organically.

Colorado and North Dakota are the second and third top producers, respectively, of organic dry beans in the United States.

In 2010, one of the markets for Michigan and Washington produced dry beans was the restaurant chain Chipotle Mexican Grill.

[citation needed] Pest management in organic dry beans must be done without the use of synthetic herbicides, fungicides, insecticides, and other pesticides.

Weeds can reduce the emergence, growth, and yield of beans as they compete for light, water, and nutrient resources.

Examples of bean pathogens include: Example of disease management: The onset of certain diseases, such as white mold, can be reduced by planting in rows wide enough to allow adequate air movement which can reduce humidity and decrease drying time after precipitation events.

If plant material is allowed to dry quickly it will not have the 9 to 48 hours of continuous moisture on the leaf surface required for the white mold infection to occur.