As the picture depicts they scientifically known as Phaseolus vulgaris or commonly known as` Michiris` ,they are used in stews locally or internationally. French beans are body building in nature due to high protein level. Effectively are a good source of fibre, minerals, like calcium and vitamin A for vision. They are low in sodium and insoluble salts. They grow well in lower highland areas like Naivasha, Muranga , Nyeri of temperatures between 20- 25C.
Land should be prepared before planting that is primary cultivation is done, secondary then tertiary cultivation. Soils should be sand, loam to clay with a Ph of 6.5 to 7.5 . Planting should be scheduled so that most of the crop are ready between October- to mid December and from mid January to end of May. They are sown directly to the nursery bed with desired spacing. First weeding should done 2weks to 3 three after they sprout and second weeding at about 2 weeks later.
French beans need constant water supply because soil moisture affect yield, uniformity and quality of the crop. Lack of water during flowering causes flower abortion and curved pods leading to reduced yield. Ten days after planting [post-emergency] each crop need 35mm of water per week, 50mm of water during flowering and 35mm of water to each crop per week during podding stage. However to maintain continuous supply especially during off season, irrigation is essential.
After planting 8 to 6 weeks picking begins for a period of -2 months depending on the variety. They are carefully picked as the stalk should be attached to it. It is done at regular intervals depending on marketing demand, French beans are harvested in three categories namely; fine beans, extra fine and bobby. Fine beans are harvested twice a week, extra fine 3 times a week and bobby are counted as rejects. A farmer harvests 15 tonnes per acre depending on the