are generally white or light-colored varieties. The grains are medium-sized with thin skins and a short cooking time. Due to their high flavor quality, they are widely preferred for household consumption, restaurants, and traditional dishes. They retain their shape well during cooking.

stand out for their uniform grain size and high visual quality. Various dry bean types are produced, especially white beans. They are commonly used in industrial processing, packaged retail products, and export markets. Their consistent caliber makes them suitable for large-scale food processing.

are well known for black beans and red kidney beans. The grains are glossy with relatively thicker skins. They are preferred in Latin American, Middle Eastern, and African markets. They are suitable for industrial use and dishes that require longer cooking times.

are mainly associated with mung beans and red beans (adzuki). They are small-grained and firm in texture and are widely used in Asian cuisine, sprout production, and processed food industries.

Overall, the origin of beans is a key factor in selection, depending on the target market, consumption habits, desired cooking performance, and intended industrial use.