Our green beans are harvested at the peak moment as they are rapidly growing and developing. They are harvested when the fruit is bright green, the pod is fleshy and seeds are small and green.
Beans are tender but firm, well-formed and straight, bright in color with a fresh appearance. They should snap easily when bent. Broken leaves, stems, beans and blossom remains, along with insect damage are rejected during the harvesting process.
Optimum temperature for green beans is 5-7.5°C (41-45°F). Relative humidity is 95-100%. Very good quality can be maintained at temperatures below 5°C after 7-8 days. A shelf-life of 8-12 days is expected with temperatures at 5-7.5°C (41-45°F).
Green beans are a great source of protein, vitamins A, B6 and C and K, along with folate, thiamin, riboflavin, niacin, calcium, iron, manganese, magnesium, phosphorus, potassium and copper. Green beans are low in sodium, very low in saturated fat and cholesterol, and high in dietary fiber.