The U.S. Dry Bean Council (USDBC) and the Culinary Institute of America (CIA)’s business unit have announced a collaboration on innovative ways to utilize dry beans.
Joe Cramer, executive director of the Michigan Bean Commission, says this is huge news.
“The Michigan Dry Bean Commission Chairman Greg Ackerman, a farmer from Vassar, chairs the USDBC Innovation Committee,” he said. “Under his leadership, we are trying to get that committee off the ground, and the first thing we did is entered a partnership with the CIA.”
Cramer says they’re happy to be able to get them interested in using dry beans to provide healthy recipes for everyone.
“They seem really excited about being able to get on board with that,” said Cramer.
Domestic dry bean demand has seen an increase of 230 to 300 percent since the pandemic began. This, coupled with a growing trend of plant-based diets, came at the right moment.
“We’ve got the perfect storm with people who are interested in eating healthier, they’re interested in plant-based protein,” said Cramer. “Everybody’s a winner as we move forward.”
