Beans “Royal”

Description

1. How it is grown and harvested: Pulses have been grown in Uzbekistan for centuries and are a key part of the national cuisine. Today the country is a significant exporter of pulses, especially mung beans and beans, thanks to its long, hot growing season, irrigated fields and the possibility of growing a second crop after the wheat harvest. Royal beans are a large-seeded bean variety grown on the irrigated fields of Uzbekistan, where warm summers and fertile soils allow the pods to develop fully. The crop is harvested when the pods have dried on the plant, then threshed and dried naturally to safe storage moisture. The large, even seeds have thin skins and a smooth, creamy interior when cooked. The country’s long, hot summers allow the beans to ripen fully in the field, and harvesting is carried out when the pods are completely dry so that the beans store well.

2. Processing and packaging details: The beans are cleaned of soil, stones, chaff and foreign material, calibrated by size and sorted to remove broken, discoloured or damaged beans. They are packed in clean food-grade bags suitable for export. Each lot is checked for size uniformity and cooking quality before packing. Store in a cool, dry, well-ventilated place, off the floor and away from moisture and pests. Under these conditions dry pulses keep their quality for 12–24 months (mung flour for around 12 months). Each lot can be supplied with export documentation, including a phytosanitary certificate and certificate of origin, on request.

3. Health benefits and nutrition: Beans are an excellent source of plant protein and dietary fibre and provide iron, potassium, magnesium, folate and slow-release complex carbohydrates. They support fullness and a healthy digestion and are naturally gluten-free. Beans are associated with heart-friendly and weight-conscious diets thanks to their fibre and protein content. Royal beans are ideal for soups, stews, salads, side dishes, baked beans and canned products. Soak before cooking. Their size and appearance make them attractive for premium retail packs. For best results, soak for 8–12 hours, discard the soaking water and cook until tender.

Typical values for dry, uncooked beans.