Lima beans are low in fat and high in fiber, protein, iron and other nutrients. Lima bean plants are also more heat-tolerant than their fellow legumes. These two elements make lima beans interesting for agri experts seeking to find nutritious vegetables that can adjust to changing climate and consumer demand.
A recent $3.3 million grant from the Specialty Crops Research Initiative supports a four-year study across seven institutions encompassing research on lima bean characteristics, cross-breeding, growing condition and stressor research, and consumer preference testing. Led by Emmalea Ernest, vegetable and fruit scientist and agriculture program leader, UD’s efforts will focus on drone-based phenotyping — collecting data on observable characteristics of lima bean plants.
Source: udel.edu
