Short answers, pulled from the story.
Calvin Keeney bred the first stringless bean in 1894 while working in Le Roy, New York. This agricultural breakthrough eliminated the tough fibrous string that previously had to be manually removed from most varieties. Keeney is now called the father of the stringless bean due to this innovation.
The green bean originated in Central and South America where evidence suggests it has been cultivated in Mexico and Peru for thousands of years. This deep historical root connects the vegetable to ancient civilizations that relied on it as a primary food source long before it reached the northern United States or Europe. The plant eventually became a common food sold fresh, canned, and frozen across the world.
Green beans are classified into bush beans and pole beans based on their growth habit. Bush beans grow to not more than three feet in height and generally reach maturity and produce all fruit in a relatively short period. Pole beans have a climbing habit that requires support and produce over a longer period.
Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat. In a reference amount, raw green beans supply 31 calories of food energy and are a moderate source of vitamin C and vitamin K. This nutritional profile makes them a healthy choice for those looking to maintain a balanced diet.
China accounted for 77% of the total world production of green beans in 2020. The total world production reached 23 million tonnes that year with India, the United States, and Spain contributing significant amounts to the global supply. This massive production figure underscores the importance of green beans as a staple crop.