Diseases of Common Bean

Common beans are among the most grown vegetables in the tropical and temperate countries. Early maturing varieties can be cultivated even in the short summer periods of temperate regions, making it one of the most used vegetables around the world. Common beans are an important source of proteins (>25% in dry weight), minerals (iron and zinc), and vitamins for many human populations. Immature pods are eaten fresh and can be easily preserved. Mature pods and seeds are dried. Beans are eaten boiled, baked, fried, or ground into flour. Crop residues and processed by-products are good fodder for animals. The wide variety of uses and the wide geographic cultivation has predisposed the crop to several pests and diseases. Diseases caused by fungi have been the most destructive and include anthracnose, rusts, damping-off, root rots, and molds, among others. Important bacterial diseases include blights, wilts, and leaf and pod spots. Several types of mosaics and root knot diseases make up the viral and nematode diseases of common bean, respectively. Several other diseases that may not be of global importance are not mentioned in this chapter, but remain important locally, as they destroy the crop and farmers’ livelihoods. Preventing the trans-boundary spread of these diseases and managing them locally is critical for the sustainable supply of common beans. Several management options are provided for specific diseases but growing resistant varieties and adapting integrated pest management strategies will remain the preferred method of disease control.