production of beans (Phaseolus vulgaris) guide

1. Introduction to Green Beans:
   • Green beans (Phaseolus vulgaris) belong to the family Fabaceae.
   • Originating from Peru, they spread to South and Central America.
   • Introduced to Europe in the 16th century, they became widespread in the 19th century.
   • Nowadays, major commercial producers include the United States, China, Japan, Spain, Italy, and France.
   • Green beans are popular in various cuisines due to their digestibility, low calorie content, and vitamin richness.
2. Adaptability:
   • Climatic Requirements:
     • Daytime temperatures: 24–27°C
     • Minimum temperatures: 14–16°C
   • Soil Requirements:
     • Avoid capping soils (which form a crust).
     • Cultivate green beans on well-draining soils (sandy loam).
     • Avoid waterlogged soils prone to damping off and seedling diseases.
     • Ideal soil pH: 5.0–6.5 (acidic)
     • Soil type: Sandy loam to clay loam with 15–35% clay content.
3. Product Types Available in South Africa:
   • Processing Types:
     • Developed for processing.
     • Standard diameter pod (8–10mm).
     • High yield, disease resistance.
   • Fresh Market Types:
     • Maintain quality after harvesting.
     • Fine and extra fine pods preferred for better eating quality.
     • Yield influenced by finer pods.
4. Cultivation Practices:
   • Soil Preparation:
     • Deep rip the land (around 0.5m deep).
     • Harrow to ensure a fine tilth without excessive clods.
   • Planting Periods:
     • Mostly planted in spring and summer.
     • Year-round production possible in frost-free areas.
   • Plant Population and Spacing:
     • Plant at a rate of 250,000–350,000 seeds per hectare.
     • Final decision depends on row width, irrigation type, and time of year.
5. Irrigation:
   • Water management is crucial:
     • Emergence: 25–35 mm water every 10 days.
     • Flowering: 25–35 mm water every 7–10 days.
     • Adjust irrigation based on crop factors during different growth stages.