We all know about the importance of organically grown food and why the dirty dozen are the most critical to avoid. But did you know that, when it comes to beans, the use of chemicals doesn't stop after the growing season?
Most of us have heard of the dirty dozen by now: those fruits and vegetables that, if at all possible, we should steer clear when without an organic label. This is with good reason; when tested by the USDA and FDA, high concentrations of the fungicides with terrible sounding names, like fludioxonil, pyraclostrobin, boscalid, and pyrimethanil, have all been found in these conventionally grown foods.
But what about everything else? By labeling those 12 as the ones to avoid, there’s a common notion that the others are OK. and if they’re OK, why pay the premium for Organic?
Every crop is susceptible to different pests and fungi. Those grown close to the ground are most vulnerable. When it comes to beans, they’re grown above the ground, which is good news. They’re also grown in a pod, protecting them from any topical spraying and applications. These facts make them less susceptible and, as a result, less likely to be treated with chemicals. Right?
If only that were so.
Beside the usual pesticides and fungicides (also) found on conventionally grown beans, albeit in lesser amounts, the little known, dirty secret concerning conventionally grown beans involves a process that occurs after the beans have grown and when they're ready for harvest.
In order to expedite the drying process that’s needed to harvest the beans, many conventional growers use desiccants (herbicides used to quickly die back and dry out crops), such as Glyphosate, Diquat, and Paraquat to chemically dry the beans faster, allowing for a smaller and more efficient harvesting window. This process is called chemical harvesting and the result on the land and our health is as bad as it sounds. These chemicals can have adverse effects on the environment, such as soil degradation, water pollution, and harm to non-target organisms. Just as scary are the health risks associated with exposure to harvesting chemicals that can pose risks to both farmers applying the chemicals and to consumers consuming the harvested crops.
Mechanical harvesting, which is what Organic farms do, involves waiting for the crops to naturally dry and then use machinery, such as combines, harvesters, or (human) pickers to physically gather mature crops from the fields. This takes more skill and more money but we think it's worth it.
This is not to say that all conventional growers chemically harvest their beans; so, if you know your bean farmer, you should ask. But, in the event you don’t, we suggest paying a little more and buying organic beans from farms that care enough to make the effort to harvest in a way that’s better for the environment and for us.
