The hard-to-cook defect is a storage-induced condition in which pulses fail to soften to an acceptable texture during normal cooking, caused by biochemical changes in the seed coat and cotyledon that develop under high temperature and humidity during storage.
In trade practice
Old-crop beans, lentils and chickpeas stored in warm, humid conditions are most susceptible; buyers sourcing from the previous harvest year should request cook-time data alongside standard moisture and protein certificates. A simple field test involves cooking a sample under standardised conditions and measuring texture with a penetrometer or by sensory assessment; significant resistance indicates the defect is present. Suppliers can reduce risk by maintaining storage temperatures below recommended thresholds and keeping moisture within specification. Contracts for food-service pulses often include a cook-performance clause that allows rejection if the product fails a defined cook test.
In a specification
A specification should include a cook-performance clause stating the maximum acceptable cooking time or texture threshold under defined conditions, with the right to test on arrival and reject non-conforming lots.