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Product name: Faba Beans
Botanical name: Vicia Faba L.
Family name: Fabaceae
Origin: Egypt
Packing: 25 kg bags
HS Code: 071350
Description:
Vicia faba has many nutritious seeds and pods. Millions of people around the world are eating it.
Vicia faba which is also known as faba bean or broad bean, is back to the legume family, Leguminosae (also known as Fabaceae) that is rich with protein because it can fix nitrogen from the air through a symbiotic relationship with bacteria housed in root nodules.
Vicia faba is a rigidly upstanding plant whereas its tall is 0.5-1.8m, with a strong rod of a square cross-section. The leaf's color is distinct glaucous grey-green and varies between 10-25 cm long
Culinary uses:
Fava bean was the main dish for old Mediterranean civilizations, especially for the Romans and Ancient Greeks.
in China, Malaysia, Colombia, Peru (habas saladas), Guatemala (habas), Mexico (habas con chile), Gilan (North of Iran), and Thailand (where their name means "open-mouth nut") they fry the beans till the skin becomes open ten put salt and/ or spice and it is considered there as a savory, crunchy snack
The fava bean is known in some Arab countries as ful medames and they eat it as breakfast
Fava beans are major in Latin American dishes, also in central Mexico; mashed fava beans are known as filling for many corn flour-based antojito snacks such as tlacoyos. In Colombia, it is used in vegetable soups. Many Latin countries consider dried and salted fava beans a snack
In Egypt, Fava beans (Arabic: �?�?�?â?? â??f�«l pronounced [fu�?l]) are a famous food and traditional dish in the Egyptian diet whether for the rich or poor. They cook them in different ways may be shelled and then dried, they buy it dry and then cook it after adding water to it in very low for several heat hours, etc. After that, it is served with bread as breakfast after adding some spices like salt, cumin, and oil to mashed cooked beans it is called ful medames. Not only do the Egyptians eat Fava Beans but also they use them as an important ingredient of Falafel.
The ancient Egyptian beans
Beans have good smell flowers from which they extract fragrance, they are used drenched as a treatment for
Beans have been found in a tomb in the era of the twelfth Dynasty (2000-1788) BC
They also used it as dressing for the knee to kill the pain, Also, they used it as creme for glands.
Broad Beans (Fava Beans)
Botanical name: Vicia Faba L.
Family name: Fabaceae
Origin: Egypt
Packing: 25 kg bags
HS Code: 071350000000
Description:
Broad Beans or fava beans or Vicia faba have many nutritious seeds and pods. millions of people around the world are eating it.
Broad Beans or fava beans or Vicia faba which is also known as fava bean or broad bean back to the legume family, Leguminosae (also known as Fabaceae) that is rich in protein because it is able to fix nitrogen from the air through a symbiotic relationship with bacteria in housed in root nodules.
Vava Beans or Vicia Faba is a rigidly upstanding plant its tall is 0.5-1.8m, with a strong rod of a square cross-section. the leaves color is distinct glaucous grey-green and varies between 10-25 cm long
Do You Like to deal with a factory that uses a Sortex machine in Broad Beans producing process?
Are You Are interested to deal with an Egyptian source of Broad Beans Manufacturer?
If Yes, Contact Us Now to start & build a strong relationship, letting us know all your accurate requirements (Product name, mesh or size, purity, specification, analysis, etc).
Keywords: Broad Beans, Fava Beans, Vicia Faba, Faba Beans.
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Grade name: No. 2 Canada
Standard of quality-Variety: Any variety of beans registered under the Seeds Act
Standard of quality- Colour: Fairly good colour
Other classes that blend: 5 %
Foreign material Ergot: 0.05%
Foreign material Excreta: 0.01%
Foreign material Insect parts: 0.02%
Foreign material Sclerotinia: 0.05%
Foreign material Stones, shale or similar material: 0.10%
Total Foreign material: 0.20%
Contrasting classes: 3.0%
Heated, rotted, mouldy: 0.2%
Total damage, foreign material, and contrasting classes: 3.0%
Total damage, including splits, foreign material and contrasting classes: 4.0%
Product Description :
Vicia faba, also known in the culinary sense as the broad bean, fava bean, or faba bean is a species of flowering plant in the pea and bean family Fabaceae. It is of uncertain origin and widely cultivated as a crop for human consumption. It is also used as a cover crop, the bell bean, which has smaller beans.
Price of product ( USD price or FOB price)
400-600
Product origin :
Mediterranean region or southwestern Asia
Key Specifications/Special Features :
Damage 100 / 250
Excreta working sample / working sample
Fertilizer pellets working sample /working sample
Fireburnt working sample/ working sample
Foreign material 100 / working sample
Heated or rotted 250/ working sample
Insect parts working sample / working sample
Mouldy 250/ working sample
Odour working sample / working sample
Perforated 100 / 250
Sclerotinia sclerotiorum 500 /working sample
Splits 100 / 500
Stones working sample/ working sample
Treated seed working sample working sampFaba beans are inspected before weighing & filling into blue polylined cartons or in 15 kg or 20kg heat sealed poly sacks. The cartons are best before and production date coded, check weighed, metal detected, palletised and strech wrappedbefore being returned to store at -23 degrees to wait to despatch to the customer at -18 degrees.
Packgaing :
Inspection of pulse crops differs from other crop kinds in that the time of inspections for each kind of pulse crop varies.
Peas (all types) - at early flower stage about 60 days after planting date.
Lentil, chickpea, and lupin - at full flower.
Beans (field) - at seven days after inception of flowering when flower colour can be observed. In periods of cool temperatures, inspections could be done as late as 14 days after the inception of flowering as the cool weather can delay flowering.
Fababean - at full flower stage.
Faba bean also known as the broad bean, fava bean, field bean, bell bean, or tic bean, is a species of bean(Fabaceae) native to North Africa, southwest and south Asia, and extensively cultivated elsewhere.
