Since my junior year in high school, when I grew mung bean sprouts between moist paper towels in my mother’s dish cupboard, my consumption and knowledge of sprouts has expanded. 

For a full year, around 2016, on most evenings my dinner was a small plate of chopped fresh vegetables upon a bed of pea shoot sprouts. That was while a local store in Orange County continually sold them. Now, since I’ve moved to Sullivan County, I am finding them here and there, but have decided to grow my own in a plastic apparatus of trays with drainage that I purchased at a health food store in Wurtsboro.

Since the '60s and '70s, when public awareness about insecticides and hormones in our food supply increased, commercial sprout-growing enterprises have increased in number and consumers hope to have increased vitality and longevity through awareness of vegetable sources of protein. However, specific knowledge regarding the pros and cons of sprout consumption is still limited.

The history of eating sprouts dates back 5,000 years in China, when they were used in meal preparation as well as medicine. In 1772-1775 they were used as a preventative measure against scurvy among sailors on the ships of Captain James Cook. Their consumption then, along with lemons, limes and fresh fruit wiped out the casualties caused by the disease.

There is currently a need to educate the public about the sprout-growing process. First, the seeds need to be sanitized, and regular rinsing during the sprouting process is essential. Moisture in packaging and unclean storage areas can lead to salmonella poisoning, which has caused 7,000 deaths and many severe illnesses.

Commercial growing has evolved from a traditional method that involves putting the seeds and/or beans in a large container that is covered and weighted with a stone that pushes upward as the sprouts develop. Modern methods and research have developed in the last 30 years. 

First, the beans and seeds must come from a pathogen-free source, with care against exposure to animal waste. 

Cleaning them is next. Some commercial growers use a dip of calcium hypochlorite for ten minutes and thorough rinsing afterward. Beforehand, they must be stored in a dry area free from rodents and insects. 

During the growing process of 4-6 days, growers now use computerized monitoring of each bin, which keeps track of growing stages and rinsings.

Sprouts are affected by seed quality, water quality, consistency, flow, duration, water temperature, watering interval, room temperature, humidity, gases present in the environment, and water nutrients. The water should be tested for pathogens during the growth stages. 

After the sprouts reach their desired size, the hulls are removed either manually with pitchforks or by a vibrating perforated conveyor system. Hairs on the roots are removed by this process. An alternate method is a water bath followed by a dryer. Drying can be done by a cyclone centrifuge or an air knife system, whereby air knives blow the moisture off. After the sprouts are packaged, they should be refrigerated near freezing temperatures and distributed in refrigerated vehicles.

Sprouts can be eaten raw or used in cooking. They are high in protein, low in calories, and high in vitamin C. They can aid in weight loss, digestion and anemia. They should be refrigerated at home and kept free from moisture until serving. So enjoy your sprouts!