Beans

Beans (Phaseolus vulgaris L.) are a vital staple food in Kenya, ranking second after maize in consumption and significantly contributing to dietary protein and fiber intake. Their adaptability to diverse growing conditions and low input requirements make them a crucial crop for food security and income generation for small-scale farmers.

Local Names:

Beans are known by various names in Kenya, including maharagwe (Kiswahili), ng’ombe (Kikuyu), and kunde (Luhya).

Site Selection:

Beans thrive in well-drained, fertile soils with moderate temperatures and rainfall ranging from 600-800mm. They can be grown in various ecological zones, with major bean-growing regions being Eastern, Nyanza, Central, Western, and the Rift Valley.

Land Preparation:

• Deep ploughing: Enhance drainage and aeration by ploughing the land deeply (15-20cm) before planting.
• Harrowing: Break up clods and create a fine seedbed for optimal seed-to-soil contact.

Pre-Planting:

• Seed Selection: Choose high-yielding, disease-resistant varieties suitable for your region and desired market (e.g., Rose Coco, Mwitemania, Wairimu).
• Seed Treatment: Treat seeds with fungicides and insecticides to protect against pre-emergence diseases and pests.

Planting:

• Spacing: Plant seeds at a depth of 2-3 cm with a spacing of 20-30 cm between rows, depending on the variety.
• Timing: Optimal planting times are during the rainy seasons, typically March-May for long rains and October-November for short rains.

Varieties:

• Grain types:
  • Red-seeded: Rose Coco, GLP 92 Mwitemania, GLP 1004 Mwezi Moja.
  • White-seeded: GLP 24 Canadian Wonder, Wairimu.
  • Green-seeded: GLP 1127 New Mwezi Moja.
• Climbing bean varieties include: Mac 13 (Kenya Safi), Mac 34 (Kenya Tamu), Mac 64 (Kenya Mavuno), MN 14 (Kenya Madini), MN 17 (Kenya Manjano), MN 19 (Kenya Afya), Flora, Mvunikingi, Umubano
• Common Beans varieties include: KAD 02 (Nyota), KMR 11 (Angaza), KMR 12 (Metameta), KAT/B-1 (Katheka), KAT X69, Kenya Wonder, Kenya Red Kidney (KCB 13-04), KK 22 (RWR 719), Miezi Mbili, Tasha, Cianku, EMBEAN 14 (Mwende), MN 1 (Rose Coco Madini), MN 3 (Kenya Almasi), MN 6 (Kenya Cheupe), MN 9 (Kenya Maua), KK Rose Coco – 194, KK Red bean-16, KAT-SW-12 (Kenya Mali), KAT-SW-13 (Tamutamu), KCB 13-02 (Kenya Mamboleo), KCB 13-09 (Kenya Salama), KCB 13-11 (KenStar), KKRIL05/RED 13 (KK-Red Bean 13), KKRIL05/CAL 33 (KK-Rose Coco 33), New Rose Coco, Kat/ Bean 2, KMR 13 (Faida), Canadian Wonder (GLP 24), Red Haricot (GLP 585), Rose Coco (GLP 2), Wairimu Dwarf, KK 8 (SCAM-80/15), KK 15 (MLB 49/879), Kenya Early, Super Rose Coco, Kenya Sugar Bean, Kabete Super
• Choose varieties based on your land and farming practices (climbing beans require support structures).

Water Management:

• Supplemental irrigation: Provide water during dry spells to prevent yield decline.
• Drainage management: Ensure proper drainage to prevent waterlogging, which can damage plants.

Weed Management:

• Pre-emergence herbicides: Apply herbicides before planting to control early weed emergence.
• Hand weeding: Regularly hand-weed to manage established weeds and prevent competition for resources.

Soil Fertility:

• Soil testing: Analyze soil for nutrient deficiencies and apply fertilizers accordingly.
• Organic manure: Apply compost or manure to improve soil fertility and structure, reducing reliance on chemical fertilizers.
• Intercropping: Intercrop beans with nitrogen-fixing leguminous crops like groundnuts to improve soil nitrogen levels.

Crop Management:

• Thinning: Remove excess seedlings to ensure optimal spacing and maximize yield.
• Hilling: Mound soil around the base of plants to provide support and prevent lodging.

Pest Management:

• Aphids: Monitor for aphid infestations and apply insecticides if necessary.
• Bean weevils: Use integrated pest management strategies like crop rotation and storage hygiene to manage weevils.

Disease Management:

• Bacterial blights: Plant resistant varieties and practice good crop hygiene to prevent bacterial blights.
• Anthracnose: Use fungicides and rotate crops to manage anthracnose outbreaks.

Maturity:

Beans typically mature within 80-120 days after planting, depending on the variety. Signs of maturity include dry, brown pods and rattling seeds inside.

Harvesting:

• Hand harvesting: Small-scale farmers typically hand-harvest by picking mature pods individually.
• Mechanical harvesting: Large-scale farms may use mechanical harvesters for faster and more efficient harvesting.

Storage:

• Drying: Dry beans thoroughly to a moisture content below 14% to prevent spoilage during storage.
• Proper storage: Store beans in cool, dry, and well-ventilated places to prevent moisture buildup and insect infestation.

Post-Harvest:

• Cleaning and sorting: Remove debris and damaged beans before processing or marketing.
• Processing: Beans can be processed into flour, boiled or roasted for consumption, or used as animal feed.

Marketing:

• Direct sale: Sell beans directly to local markets or cooperatives.
• Contract farming: Enter into contracts with processors or exporters for guaranteed markets and better prices.
• Value addition: Explore opportunities for value-added products like bean paste or canned beans for increased income.

Beans play a crucial role in Kenyan agriculture and food security. By adopting sustainable practices, diversifying varieties