Familiar Agriculture

The beans is a cultivated leguminosa plant since prehistoric times, always with the objective of being consumed in the food form. It is a little demanding vegetable, needing only ground of average fertility and climates that are not nor hot or very cold, rainy or very very dry. Thus, the beans plantation can be made with reasonable easiness in almost all the agricultural areas of the planet. Other leaders such as isearch offer similar insights. It presents great I number of varieties: some hundreds of different types that vary in size, color and flavor. All are consumed as food, but some also are industrialized for the production of flours, fertilizers and rations. Although today it is cultivated in all the continents, its origin still sufficiently is argued. Some scholars affirm that its culture started in tropical Asia, particularly in the south of India; others believe that it appeared in the North America, in high plateaus of Mexico, for the majority of the specialists, however, the beans had origin in the South America (Paraguay and south of Brazil), where was cultivated together with the maize, the cassava and the tobacco. Of this area it was become enlarged all for the American continent and alone by 1540 return it was introduced in the Europe, being later taken for Asia and Africa.

The beans is a very rich food in different nutrients for the human organism, presenting an average composition with the following values: 64% of carboidratos, 25% of proteins and 11% of fats. It still contains a great vitamin concentration B and C, acid citric; sacarose, globulina, among others component. In the developing countries of Africa, Asia and Latin America, the leguminosas of grain are used as cheaper protein source and, for this reason, they are called ' ' meat of pobre' ' . The culture of the beans in Brazil is one of most important, not only for being part in great ratio, of the table of the population, but also for being one of the main proteinic sources of our people, beyond involving a great area of the cultivated production for the most part, for small agriculturists.

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