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The research had for object describe the productive processof the of bean culture in the community of Tlatzala, Guerreroand the species diversity by means of the morphologiccharacteristics of the grain, protein content and the culinaryquality. 30 questionnaires were applied to bean producersand 20 varieties of bean were collected from which themorphologic characters of the grain, protein content and theculinary characters were obtained. The production cycle ofbean initiates in May and finishes in October. Thetechnology used is traditional, characterized by the use of theyoke in the labors of the culture that demands workforce torealize the activities of manual form. The biological cycle ofthe varieties begins in June, the variation at time isdeterminated for the cultivated genotype. The determinate orindeterminate bush beans are predominant (65 %). Thesowing systems are intercalated (50 %) and associated withmaize (30 %) and monoculture (20 %). The varieties Rojitoand Blanco have special uses, the first one has the attributeof being consumed as green-bean all the year around and thesecond one is used to prepare the dish called Chile-ajo. TheBlack beans were the most frequent (45 %) followed by theRed beans (35 %) and the least frequent were the Striped one(5 %) and Muddy-like (5 %). The kidney shape of grain wasthe most abundant (85 %) and the oval one was the leastfrequent (5 %). The grain weight changed from 14.4 up to38.5 g. The sizes of grains founded were medium (50 %) andsmall (50 %). The protein content registered was: Whitebeans 24.68 %, Red bean 24.64 %, Black beans 23.5 % andStriped beans of guide 22.27 %. The Rojito Enano had themajor protein content (27.6 %). The cooking times were:Red beans 73 minutes, Striped of guide bean 65.5, Blacksbean 64.6 and Whites bean 59. The Black bean Enano-1 usedless time (54 minutes). The Striped of guide bean registeredthe major amount of solid (0.32 %), followed by the Blackbeans (0.25 %), Red beans (0.24 %) and Whites beans (0.07%). The Blanco Mediano-2 beans registered the minoramount of solids (0.06 %). The major water absorptioncapacity was founded in the Striped of guide bean (122.5 %),followed the Red beans (108.1 %), Blacks beans (99.3 %)and the Whites beans (95.4 %)

Prácticas agrícolas, descripción morfológica, proteínica y culinaria del grano de cultivares de frijol sembrados en la región de Tlatzala, Guerrero