Pesticide Use on Conventional Beans: An Overview
Pesticides are commonly used in agriculture to protect crops like beans from pests, weeds, and diseases, increasing yields. However, this practice can result in chemical residues on the beans that consumers may ingest. The level and type of pesticide residue depend on the bean variety and how the beans are processed, whether dried or fresh.
Fresh Green Beans and Higher Risks
Fresh green beans often appear on the Environmental Working Group's 'Dirty Dozen' list, signaling higher pesticide levels. Testing by the USDA and the EWG showed pesticide residues in almost 90% of conventional green bean samples. A key concern is the presence of banned pesticides, such as acephate and its byproduct, methamidophos, illegal for use on green beans in the U.S. for many years. The detection of these illegal substances, especially in imported produce from Mexico, points to enforcement problems and higher exposure risks. Domestic samples, though less frequently contaminated, have shown high levels when illegal residues are found.
Glyphosate Concerns in Dried and Canned Beans
For dried beans and legumes like lentils and chickpeas, glyphosate is often used before harvest as a desiccant, to dry the crops quickly and allow for earlier harvesting. Incorrect application of glyphosate can result in high levels of residue in the final product.
The EWG found glyphosate residues in 60% of conventional bean and lentil samples and over 80% of conventional hummus and chickpea samples in 2020. This is different from fresh green beans, where topical sprays are the primary issue, because glyphosate is absorbed by the plant. While some dry bean buyers have stopped using this practice due to market changes, it still occurs in the industry. Cooking can reduce some pesticide residues, but may not eliminate them, particularly systemic ones like glyphosate.
Minimizing Pesticide Exposure from Beans
To limit your exposure to pesticides on beans, consider these methods:
- Wash thoroughly: Wash fresh green beans under cold, running water, and gently scrub with hands or a soft brush. A baking soda solution (one teaspoon per two cups of water) can be more effective at removing surface pesticides than plain water.
- Choose organic: Buying organic beans is the most effective way to avoid pesticide residues. Organic farming standards prohibit most synthetic pesticides and herbicides like glyphosate. Studies consistently show lower pesticide levels in organic produce, though some cross-contamination is possible.
- Consider domestic sources: For fresh green beans, imported produce, particularly from Mexico, has shown a higher incidence of problematic and illegal pesticide residues. Buying domestically grown green beans, especially organic ones, can lower your risk.
- Cook effectively: Washing is effective for surface residues, and cooking can also help. Boiling can help some pesticides evaporate and decompose, though this is often less effective than thorough washing.
Comparison: Conventional vs. Organic Beans
| Feature | Conventional Beans | Organic Beans |
|---|---|---|
| Pesticide Application | Uses synthetic pesticides, herbicides, and fungicides throughout the growing cycle and often pre-harvest desiccants like glyphosate. | Prohibits most synthetic pesticides; uses natural methods and very few, if any, approved synthetic substances. |
| Residue Levels | Often contains detectable pesticide residues, sometimes at high or illegal levels, especially in green beans. | Generally has very low or undetectable pesticide residues, though minor cross-contamination is possible. |
| Glyphosate Use | Common practice for drying dried legumes like chickpeas, lentils, and dry beans. | Prohibited under USDA Organic standards. |
| Cost | Typically less expensive and widely available. | Generally more expensive due to higher production costs and different farming methods. |
| Certification | No specific pesticide regulation beyond government Maximum Residue Limits (MRLs). | Certified by USDA Organic, ensuring adherence to strict standards for pesticide use. |
Conclusion: Making Informed Choices About Beans
Yes, beans are sprayed with pesticides, but the level of concern varies based on the bean type and cultivation methods. Fresh green beans, particularly imported ones, require careful consideration due to possible exposure to illegal and high-level pesticide residues. Dried beans and legumes also carry a risk of glyphosate contamination from pre-harvest desiccants. To minimize pesticide exposure, choosing organic is the most reliable strategy. For those who opt for conventional beans, washing and being mindful of the source can help reduce intake. Awareness of the source and farming practices behind your food is key to making healthier choices. For more information, the Environmental Working Group's website offers comprehensive data on pesticide residues in produce: www.ewg.org.
