French Beans

French beans are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also usually called string beans in the north-eastern United States, but can also be called snap beans.

Category: Beans

PRODUCT NAME	Common name: Beans. Other name: Fine beans, French beans, Kenya beans Scientific name: Phaseolus vulgaris L.
ORIGIN	Fine bean is said to have originated in Central America where it has been known for over 6000 years. It is now grown locally in Kenya mainly in Eastern and central regions. Most common varieties include Vanilla, serengeti, Samantha, Amy, Teresa and Star.
DESCRIPTION	It is long, narrow and cylindrical in shape, light green to dark green in color with a pH 5.6 to 6.5 and water activity of 0.89-0.92 In Farmiken, we classify the into three categories namely: Fine beans-100-150mm long, with diameter of 6.5-7.5mm Superfine- 100-130mm long, with a diameter of 5-6.5mm Extra finebeans-90-120mm, with a diameter of 4.5-5.5mm The beans can be packed when fine, extra fine beans or super fine beans The beans must be fresh and firm with tender pods that snap clearly when bent and have a fresh calyx without excessive seed development. They should be free from taints and foreign odour, chemical deposits
NUTRITIONAL VALUE	Fine beans provide vitamins A and C, iron and potassium.
PRODUCT SAMPLE	(a) (b) (c ) Fine beans top and tailed packed in clear punnet, (b) Whole beans packed in bag and (c) Loose in a carton
PROCESSING DESCRIPTION	The beans are first sorted and graded to remove the defective pods while categorizing the beans into extra fine, fine beans or super fine beans. They are packed as standard or trimmed as per the customer specifications. The product is then weighed, sealed/ wrapped/covered with a top, labeled, cooled and finally dispatched.
PACKAGING	Various forms including loose in corrugated boxes, punnets, BOPP or MAP bags depending on the customer requirements.
LABELING REQUIREMENTS RELATING TO FOOD SAFETY	Origin, Product name, Trace information, Display until, Origin, Variety, Barcodes, address all as per specification
STORAGE & SHELF LIFE	The ideal storage and distribution temperatures range from 5.0 to 8.0°c. (With critical limits of 2°c and 12°c min. and max. respectively). Product chilled to 6- 8^oc will have a shelf life of 7 to 12 days. A product stored below 0°c can be affected by chill damage, while storage above 12°C will lead to break down and dehydration.
INTENDED USE	The product is intended for human consumption. It should be washed thoroughly and cooked before consuming. It can be consumed by all age groups.
POTENTIAL FOR CUSTOMER MISUSE	Not washed or refrigerated in the home and / at the distribution centre/ retailer. Using after the recommended shelf life.

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Description

PRODUCT NAME	Common name: Beans. Other name: Fine beans, French beans, Kenya beans Scientific name: Phaseolus vulgaris L.
ORIGIN	Fine bean is said to have originated in Central America where it has been known for over 6000 years. It is now grown locally in Kenya mainly in Eastern and central regions. Most common varieties include Vanilla, serengeti, Samantha, Amy, Teresa and Star.
DESCRIPTION	It is long, narrow and cylindrical in shape, light green to dark green in color with a pH 5.6 to 6.5 and water activity of 0.89-0.92 In Farmiken, we classify the into three categories namely: Fine beans-100-150mm long, with diameter of 6.5-7.5mm Superfine- 100-130mm long, with a diameter of 5-6.5mm Extra finebeans-90-120mm, with a diameter of 4.5-5.5mm The beans can be packed when fine, extra fine beans or super fine beans The beans must be fresh and firm with tender pods that snap clearly when bent and have a fresh calyx without excessive seed development. They should be free from taints and foreign odour, chemical deposits
NUTRITIONAL VALUE	Fine beans provide vitamins A and C, iron and potassium.
PRODUCT SAMPLE	(a) (b) (c ) Fine beans top and tailed packed in clear punnet, (b) Whole beans packed in bag and (c) Loose in a carton
PROCESSING DESCRIPTION	The beans are first sorted and graded to remove the defective pods while categorizing the beans into extra fine, fine beans or super fine beans. They are packed as standard or trimmed as per the customer specifications. The product is then weighed, sealed/ wrapped/covered with a top, labeled, cooled and finally dispatched.
PACKAGING	Various forms including loose in corrugated boxes, punnets, BOPP or MAP bags depending on the customer requirements.
LABELING REQUIREMENTS RELATING TO FOOD SAFETY	Origin, Product name, Trace information, Display until, Origin, Variety, Barcodes, address all as per specification
STORAGE & SHELF LIFE	The ideal storage and distribution temperatures range from 5.0 to 8.0°c. (With critical limits of 2°c and 12°c min. and max. respectively). Product chilled to 6- 8^oc will have a shelf life of 7 to 12 days. A product stored below 0°c can be affected by chill damage, while storage above 12°C will lead to break down and dehydration.
INTENDED USE	The product is intended for human consumption. It should be washed thoroughly and cooked before consuming. It can be consumed by all age groups.
POTENTIAL FOR CUSTOMER MISUSE	Not washed or refrigerated in the home and / at the distribution centre/ retailer. Using after the recommended shelf life.

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French Beans

French beans are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also usually called string beans in the north-eastern United States, but can also be called snap beans.

PRODUCT NAME

Common name: Beans. Other name: Fine beans, French beans, Kenya beans

Scientific name: Phaseolus vulgaris L.

ORIGIN

Fine bean is said to have originated in Central America where it has been known for over 6000 years. It is now grown locally in Kenya mainly in Eastern and central regions. Most common varieties include Vanilla, serengeti, Samantha, Amy, Teresa and Star.

DESCRIPTION

It is long, narrow and cylindrical in shape, light green to dark green in color with a pH 5.6 to 6.5 and water activity of 0.89-0.92

In Farmiken, we classify the into three categories namely:

Fine beans-100-150mm long, with diameter of 6.5-7.5mm

Superfine- 100-130mm long, with a diameter of 5-6.5mm

Extra finebeans-90-120mm, with a diameter of 4.5-5.5mm

The beans can be packed when fine, extra fine beans or super fine beans

The beans must be fresh and firm with tender pods that snap clearly when bent and have a fresh calyx without excessive seed development.

They should be free from taints and foreign odour, chemical deposits

NUTRITIONAL VALUE

Fine beans provide vitamins A and C, iron and potassium.

PRODUCT SAMPLE

(a) (b) (c )

Fine beans top and tailed packed in clear punnet, (b) Whole beans packed in bag and (c) Loose in a carton

PROCESSING

DESCRIPTION

PACKAGING

Various forms including loose in corrugated boxes, punnets, BOPP or MAP bags depending on the customer requirements.

LABELING REQUIREMENTS RELATING TO FOOD SAFETY

Origin, Product name, Trace information, Display until, Origin, Variety, Barcodes, address all as per specification

STORAGE &

SHELF LIFE

The ideal storage and distribution temperatures range from 5.0 to 8.0°c. (With critical limits of 2°c and 12°c min. and max. respectively). Product chilled to 6- 8oc will have a shelf life of 7 to 12 days.

A product stored below 0°c can be affected by chill damage, while storage above 12°C will lead to break down and dehydration.

INTENDED USE

The product is intended for human consumption. It should be washed thoroughly and cooked before consuming. It can be consumed by all age groups.

POTENTIAL FOR CUSTOMER MISUSE

Not washed or refrigerated in the home and / at the distribution centre/ retailer. Using after the recommended shelf life.

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Delivery

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French Beans

The ideal storage and distribution temperatures range from 5.0 to 8.0°c. (With critical limits of 2°c and 12°c min. and max. respectively). Product chilled to 6- 8^oc will have a shelf life of 7 to 12 days.