WE SELL MEXICAN JUMPING BEANS










HOW TO PLAY THE MEXICAN JUMPING BEAN GAME.

(2 to 4) players is best. Each player picks one "lucky" Jumping Bean.
Players place their "lucky" bean in the center circle carefully. (Don't hurt them)
All the players (at the same time) release their "lucky" Jumping Bean and withdraw your hands so you don't get hurt in the stampede. The Jumping Beans will begin their frantic dash for the ellipses. The start and path of the race to the ellipses are erratic, the Jumping Beans bump into each other and even STOP, just before winning. Dirty tactics of the Jumping Beans are permitted, it's the winning that counts. The eight ellipses are numbered 1 to 4. People that enjoy an occasional wager have been known to place a small bet on their "lucky" Jumping Bean. The first Jumping Bean to cross completely onto the ellipses wins. If the winner crosses on to the number 2, 3, or 4, then the other players pay the winner the original wager multiplied by the number that the winner crossed onto. If you wager, make it small amounts.
The Government doesn't like gambling unless they get a piece of the action.

GOOD LUCK!
FOR MORE BEANS CONTACT: OZ'S ENTERPRISES PHONE: 619-691-1004
PST
FAX: 619-691-0629, OR E-MAIL: oz@jumpingbeansrus.com

GENERAL INFORMATION
THE BEANS
THE MEXICAN JUMPING BEANS (LASPEYRESIA SALTITANS) COME FROM THE MOUNTAINS IN THE STATES OF SONORA AND SINALOA MEXICO. THEY CAN BE FOUND IN AN AREA THAT IS 30 MILES BY 100 MILES WHERE THE HOST PLANTS (SEBASTIANA PAVONIANA) GROWS IN THE MOUNTAINS. IN THE SPRING, THE MOTHS EMERGE FROM LAST YEARS BEANS AND DEPOSIT THEIR EGGS ON THE FLOWERS OF THE HOST PLANTS (ACTUALLY TREES). THE EGG BURROWS ITS WAY INTO THE SEED AND COMMENCES TO EAT THE TENDER SEED. THE EGG TURNS INTO A LARVA WHICH EATS ALL THE SOFT TENDER HEART OF THE BEAN. BY THE TIME THE MONSOON RAINS COME IN JULY, THEY HAVE EATEN ALL THE SEED. THERE ARE 3 BEANS IN A POD AND IT IS COVERED BY A THIN SKIN, SIMILAR TO WALNUTS. THE TREES NEED ABOUT 20 DAYS TO SOAK UP ENOUGH WATER TO CAUSE THE SKIN TO DISGORGE THE BEANS, AGAIN IT IS SIMILAR TO THE WALNUTS.
THEIR JUMPING ANTICS ARE A SURVIVAL MEASURE, THE HEAT IS THEIR ENEMY.
THEY JUMP TO ESCAPE THE HEAT AS IT WOULD DEHYDRATE AND KILL THEM.
THEY SEARCH FOR A COOL DAMP PLACE TO SURVIVE UNTIL SPRING. MANY YEARS AGO, THE BEAN HARVEST WAS OVER 12 MILLION BEANS PER YEAR, NOW IT IS ONLY ABOUT 1/5 THAT MUCH. THE OVER HARVESTING AND SCARE OF INFESTATION AT THE VARIOUS BORDERS HAS MADE EXPORTATION MORE DIFFICULT. THE PICKERS ARE MOSTLY THE YOUNG AND OLDER CITIZENS.

TESTING THE BEANS
FIRST TEST: IS TO PUT A FEW BEANS IN YOUR HAND AND SHAKE THEM NEAR YOUR EAR. IF THEY RATTLE, THEY ARE DEAD.

SECOND TEST: HOLD THEM IN YOUR HAND UNTIL YOU FEEL THEM THUMP IN YOUR HAND. AT 98.6 DEGREES FAHRENHEIT THEY SHOULD BE ACTIVE.

THIRD TEST: CUT ONE OPEN TO VIEW THEIR STATE OF HEALTH. IF THEY ARE LIGHT GREEN ALL OVER THEY ARE IN GOOD HEALTH. IF THEY HAVE
STARTED TO TURN BROWN ON THE ENDS, THEY ARE STARTING TO DIE.

AN INTERESTING THING HAPPENS, THE LARVA WILL USUALLY SPIN A WEB AND SEAL UP THE HOLE CUT IN THE SIDE OF THE BEAN, TRY IT.

BECAUSE OF OUR VOLUME, WE ROUTINELY TEST THEM ON RACKS AND THEY HAVE TO JUMP ABOUT 6 INCHES IN A SHORT TIME TO BE ACCEPTABLE FOR SALE.

STORAGE OF THE BEANS
AFTER NUMEROUS EXPENSIVE LOSSES, WE DEDUCED THAT THE ONLY HOPE FOR EVERYONE’S BENEFIT WAS TO PUT THEM IN COOL STORAGE LIKE ALL PERISHABLE PRODUCTS. WE NOW KEEP THEM AWAY FROM HEAT FROM THE TIME WE BUY THEM UNTIL WE BRING THEM OUT OF THE COOLERS TO TEST THEM FOR SHIPMENT. WE PUT THEM INTO HIBERNATION. WE STORE THEM AT BETWEEN 40 TO 45 DEGREES FAHRENHEIT. FREEZING WILL KILL THEM INSTANTLY.
PUTTING THEM IN A COOL ENVIRONMENT, SOAKING THEM WHEN THEIR WEIGHT LOSS DICTATES IN DE-CHLORINATED WATER FOR 5 HOURS WILL RESTORE THEIR WEIGHT. LET FAUCET WATER STAND 5 HOURS BEFORE USING IT.

I BELIEVE THAT TO OPTIMIZE YOUR ENJOYMENT, STORING THEM IN THE BUTTER COMPARTMENT OF YOUR REFRIGERATOR WHEN NOT IN USE, IS A GOOD IDEA.

FOR MORE INFORMATION AND PICTURES VISIT;
http://waynesword.palomar.edu/plaug97.htm




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