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We provide high-quality Rwanda French beans to the local and export markets. We source the raw fresh Rwanda French beans from family growers in the country.

Rwanda French bean (one of several tender varieties of Phaseolus vulgaris) or imiteja in Kinyarwanda is the edible pod of the immature runner or hyacinth bean. Its other names include green bean and snap bean. The terms apply to the fact that unlike shelled types, the legume undergoes harvesting while still tender and undried.  It is a frequent inclusion in dishes, side dishes, and salads in restaurants, especially in Europe. The crop is one of the major vegetable exports of Rwanda.

There is diversity within Rwanda French bean in that it can grow by strings that run along the midriff of the pod or have no such strand. Most modern varieties lack strings which makes them tender at meals. Rwanda grows many commercial types including Samantha, Ferali, and Argus. Gicumbi district in the north is the leading area in total production levels. Farmers export the raw crop to Belgium, the UK, France, and the UAE. There are low processing facilities for canning the harvested produce, but things are looking up for the sector as the government plans factories in the future.

The French bean first thrived in Latin and South American highlands. The type that lacks a string first came to prominence in 1894 when an American botanist pioneered it on his farm. The bean may have come to Rwanda via Tanzania by way of the US around 300 years gone by.

Though its protein content is low at 3 percent in each meal, the vitamin content of the green bean more than compensates. The vitamin C proportion is 5% in each serving. That of B-6 which aids in metabolism stands at 5%. Iron is in equal concentration at 5% of the daily value, a good enough margin for anemia control. The volume of bone-strengthening magnesium is 6%. Vitamin A which improves eyesight is available in the legume at 2% of the daily needs. The proportion of calcium goes to 3%, just enough to give teeth enamel an outstanding sheen.

We source Rwanda French beans from family growers in all parts of the country, particularly from Gicumbi district in the Northern Province. Wherever it grows, the crop looks neat in its climbing supports done in immaculate, irrigated rows. The use of manure is quite important during the growth of the legume as it reduces the inorganic effects of commercial fertilizers. The additional use of chemical sprays brings down the build-up of residual levels and makes the harvest acceptable in sensitive international markets, especially Europe.

We harvest Rwanda French beans during the early morning hours before the sun rises. By the mid-morning, our workers are usually ready to stow the still cool harvest to the packing shed. We begin a typical harvest when the pods have acquired a light green color, are about 10 centimeters long, and their pod sides are flattened out. At this time the minute seeds are insignificant and are not to be threshed like common beans. The harvesting itself involves hand-picking each pod while holding it by the stalk. The free pod goes into the collecting basket to join its fellows from the same garden row.

We sort Rwanda French beans by culling any damaged, bloated and discolored pods and retaining only the healthiest.  Our best-graded selections are lengthy, full bloom in their green colors and with no sign of seed bulge. We do several bouts of checking to ensure that every pod is uniform-sized and has an inviting garden odor.

We immediately pack Rwanda French beans after sorting is over. We begin with 6.8-kilo basic capacity produce boxes. These have polyethylene linings in their interiors for protecting the pods against weather vagaries. We also use plastic crates, cartons, and baskets of the weight range of 11 to 14 kilograms. We attach self-adhesive produce labels that state the name of the cultivar-whether it is a string or stringless-the country of origin and the net weight.

French beans are highly susceptible to chilling injury. For this reason, we store them in the temperature mean range of 10 to 15 degrees Celsius. This controlled level gives fresh storage duration of between a week and two weeks. Our transportation comes in the form of special trucks with controlled environment interiors to keep the produce fresh. Shipment is guaranteed to reach you in a day or two from Kigali International.

Whether you need them tough with strings or tender with no strings, you now have a reliable partner to count on for your Rwanda French beans’ supplies. We source the legumes from Global Good Agricultural Practices (GAP)-certified family growers in this land of a thousand hills. Our quantity parameters meet yours perfectly as we coerce with our farmers to produce the surplus in time for the shipment. You can also expect very competitive prices that match your budget. Make an order today!

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