ABSTRACT
Sprouts are considered a natural healthy food by many consumers in the
U.S. and elsewhere. The North American sprouting industry has grown
rapidly from only a very few commercial growers in 1970 to approximately
300 growers today with a total product market value of approximately
$250,000,000 [1]. Over 20 seed types are used for sprouting in commercial
operations and in the home [2]. Commercial sprouting operations are indoor
facilities and in the U.S. are usually small in size with less than 10 employees
[3]. Distribution of sprouts to retail outlets is local or regional. Sprouts can be classified as either green sprouts or bean sprouts. Green
sprouts such as alfalfa, clover, broccoli, radish, and sunflower have been
subjected to light at some point in the growing process to allow for chlorophyll
development. Bean (mung bean and soybean) sprouts are propagated under
continuous dark and thus do not produce chlorophyll. Mung bean sprouts
make up the major portion of the market for sprouts in the U.S. Green sprouts
are consumed raw while bean sprouts are most often, but not always, served after at least light cooking.
