This article deals with the creation of an innovative product such as bean flour in the province of Panama Oeste, in a survey carried out on the use of bean flour, several key points were identified the respondents mainly highlighted its nutritional value and its potential as a substitute for more conventional flours.  such as wheat.

[1] Estudiante de Microeconomía, Lic. en Finanzas y Banca, Facultad de Economía

A significant percentage expressed interest in incorporating it into products such as breads, cookies, and cakes. The survey seeks to explore the perception, acceptance and uses of this flour, which is obtained from ground dry bean grains, and which stands out for its high content of proteins, fiber and essential nutrients. The results of the survey show that, although it is not yet as popular as other flours, there is growing interest among consumers and producers for its health benefits, such as support for vegetarian and gluten-free diets. However, some participants mentioned that the taste of bean flour can be a challenge for those who are not used to it, such as the need for education about its benefits and adaptation in the preparation of products. Despite this, most considered that, with the right mixing and preparation process, this flour has great potential in the food industry. The objective of bean flour in Panama Oeste is to promote the consumption of local and healthy products, improve the nutrition of the population and support farmers in the region.