This archive report was first published on 9 October 2021.
Published on October 9, 2021, French beans, also known as snap or green beans, are gaining popularity in Kenya.
While local consumption is increasing, the majority of the fresh produce is processed for export to Europe. French beans are a nutrient-rich crop, containing protein, fat, calcium, iron, phosphorus, and vitamins A, B, D, and starch.
They thrive in warm and wet parts of the country. Japheth Muriungu, a small-scale French beans farmer from Murang'a County, shares valuable insights on cultivating the crop.
French beans are grown in well-drained soils with rainfall ranging between 900mm and 1200mm per annum. The ideal soil pH is slightly acidic to alkaline, between 6.5 and 7.5, at an optimal temperature of 14 to 32°C.
According to Muriungu, it's essential to obtain seeds from certified seed companies like Kenya Seed Company.
When planting French bean seeds, ensure a depth of two to three inches, with 10-14 inch spacing between rows and 15-18 inch spacing within the rows.
French beans require a reliable source of water, especially during the flowering and pod development stages. Avoid planting on dry, shallow, or exposed soils.
The crop is susceptible to waterlogging, so it's best to grow on raised beds with good drainage. A constant flow of water through the field is also necessary.
For optimal growth, apply Di-ammonium Phosphate (DAP) before planting and top it off with Calcium Ammonium Nitrate (CAN) twice, once the crop produces three leaves and again at flowering.
The average maturity period of French beans is 45-60 days, with an average yield of 3,000kg to 6,000kg per acre.
For export markets, French beans should be picked at regular intervals, ideally three times per week, to maintain high export quality.
French bean flowers and young green pods are also harvested.
Marketing French beans can be lucrative, with opportunities to sell to supermarkets and restaurants. However, it's also consumed locally, though on a small scale.
