First, do you know about the Bean Physiological Maturity?
This is a stage where the crop has achieved maximum growth (usually 58 to 120 days) after planting and can be identified by (some of or all of) the following indicators:

• Seed texture hardens
• Seed color becomes more pronounced
• Pods harden and become light brown
• Bean leaves turn yellowish with mature veins
• Shading of leaves in some varieties

Here are some of the DON’Ts; bean crop harvesting practices to avoid include:
1. Harvesting pre- mature/ early harvesting: This results into shrinkled and
rotten beans

2. Delayed harvesting: Leads to attack by pests and animals, shattering of pods,
physical loss and rotting of grain
3. Carrying soil on the roots of the harvested beans: This increases
contamination opportunities for aflatoxins and other contaminants
4. Leaving the beans to dry in the field after they are harvested: Leads to
attack of pests and animals, shattering of pods, loss of grain and rotting

Quality control measures (the DO’s) ALWAYS:

• For fresh beans, harvest as pods start yellowing.

• For dry beans, harvest when pods turn brown.

• For climbing beans continue harvesting as they mature

• Place the harvested plants on a tarpaulin or mat

Do you have any inquiries?

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