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CULTIVATION TECHNIQUES:
Production in the open field.
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VARIETY:
Long.
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DESCRIPTION:
The beans belong to the family Papilionaceae. They are a legume, elongated, cylindrical or flattened, ending in a pointed, erect or pendulous, glabrous or pubescent containing 2 to 10 seeds, which can be consumed either cooked or raw. The younger and smaller beans are good to eat raw, those of larger size is better suited to cooking. Each seed is enclosed by a thin skin, which may or may not be removed. Without it improves the digestibility.
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PACKAGING:
Wooden boxes 30x50x21 - Net weight of 7.5 to 8 Kg.
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HEALTH BENEFITS:
The beans contain protein, phosphorous, potassium, calcium, vitamins A and C. They are rich in fiber, essential in the regulation of intestinal functions, and help in controlling the levels of glucose and cholesterol in the blood. Some susceptible individuals can not eat them, because of an inherited disease called "favism", for which they lack an enzyme needed to neutralize the harmful effects of some toxic substances in the beans, and can lead to serious hemolytic crises.
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TRANSPLANT:
From early October to late December.
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RAISING:
From early March to mid May.
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