The Bean Cultivation

Phaseolus Vulgaris
Phaseolus Multiflorus

Each family keeps on cultivating according to the traditional methods (set-aside, manure, crop rotation) that have been passed down from generation to generation, with a lot of manual work, something which adds to the unique taste of the product and the reduced time required for preparation and cooking.

    It is well mentioning the way that beans are harvested; Respecting the
peculiarity of the beans to ripen in different time stages, we pick them by
hand and only when pods are completely mature, (We do not uproot the
plants to ripen them all together, which is the case in mechanical farming
and mass production applied by large companies.

                                                                                                                         Picking by hand not only maximizes the taste, but also ensures all the
nutrient ingredients , that would have been reduced or even eradicated
otherwise- it has been recognized that taste in general may serve as an
index of quality: the better the taste the higher the concentration of
nutrient content-.