Bean sprouts grow from mungo bean seeds. Originally from Asia, these seeds have been cultivated for over 5,000 years.

Mung bean cultivation has improved considerably over the years. Nowadays, they are soaked in water and washed well to ensure no bacteria are present. The beans are then placed in a sprouting chamber that has a base like a strainer, and four closed sides, with only the top open. The chamber is placed in a darkroom where watering, heat and darkness are carefully controlled.

The beans are watered several times a day to promote germination. No soil is used, and the beans do not soak in water. During watering, the water passes through the beans and drains through the bottom of the chamber. The resulting humidity spurs growth. At first, the bean germinates and begins to form roots that grow and lengthen into sprouts, a little like popcorn. Harvesting usually takes place after six days.

At harvesting, sprouts are removed from the darkroom and washed in a water bath to remove the shell and roots from the beans, keeping only the sprouts. Then they are dried for better storage and refrigerated to stop the germination cycle. This is a crucial step; otherwise the beans will continue to grow. Without optimal conditions (darkness, warmth, water), beans will go bad very quickly. That is why they are chilled to stop their growth cycle. Note that bean sprouts are always kept cold, even during delivery.

Bean sprouts are wrapped, either in plastic bags or in boxes. They are then sold in grocery stores in bags or displayed in bulk.

The sprouts are now ready to eat!

Sources and references:

J’aime 5 à 10 portions par jour. Fèves germées. [Page consulted on May 9, 2012.] http://www.jaime5a10.ca/FR/fruits-legumes/feve-germee

Dubuc, Jocelyne, Cornélis, Pierre and Stéphane Triballi. Le Spa Eastman à votre table. Imprimerie Solisco inc. 2005, p. 53

Wikibouffe: Haricot mungo et fève germée : http://wikibouffe.iga.net/wiki/haricot-mungo

In contrast to mung bean sprouts, shoots (also called greens) need light to grow well and produce chlorophyll. They also need water and warmth.

Just like bean sprouts, seeds to be sprouted are soaked in water and washed well to ensure all bacteria are removed. They are then placed in sprouting trays and put in a warm and lighted environment.

They are regularly watered. No soil is used for these sprouts.

At harvesting, after seven to ten days, the shoots are ripe enough to be cut.

They are then packaged in containers and placed in boxes.

They are now ready to eat.

What are sprouted seeds? You will certainly recognize the following ones: Alfalfa sprouts, radish, broccoli, onion and beets, among others.

Sprouted seeds grow differently than beans and shoots. They grow in a germination drum. They do best with lighting, which creates chlorophyll. They also need water and warmth.
To start, seeds are disinfected prior to germination to ensure no bacteria are present.
Then they are placed in the germination drum and regularly watered. No soil is used for these sprouts.

At full maturity, after four to five days, the sprouted seeds are washed to remove the shell.

They are then packaged in containers and placed in boxes.

The sprouted seeds are now ready to eat!