Snap Bean Production Guide

A type of trellis for snap beans made using bamboo sticks, 'rono' or wire, and twine. It is constructed before the vines develop.

The recommended general quantity of nitrogen fertilizer for snap beans.

The recommended general quantity of phosphorus fertilizer for snap beans.

The recommended general quantity of potassium fertilizer for snap beans.

A type of organic fertilizer made from decomposed chicken manure that provides nitrogen, phosphorus, and potassium.

A type of fertilizer that provides a balanced ratio of nitrogen, phosphorus, and potassium, used in the cultivation of snap beans.

A fermented liquid derived from manure used as a liquid fertilizer for snap beans.

A fermented liquid derived from plant materials like banana trunks used as a liquid fertilizer for snap beans.

Snap beans thrive best in soil with good drainage, a mix of clay and loam, rich in organic matter, and a pH between 5.5 and 7.5.

The practice of covering the soil with a layer of material like plastic or straw to suppress weeds, retain moisture, and improve soil health.

The process of preparing the land for planting by tilling and shaping the soil to create rows or beds.

Snap beans prefer temperatures between 18°C and 29°C. Temperatures above 32°C can negatively impact growth and pod development.

Directly sowing seeds into the prepared soil, as opposed to starting them in a nursery.

Planting at a distance of 30 cm x 30 cm between hills, ensuring proper spacing for optimal growth and yield.

Using organic and/or inorganic fertilizers to provide essential nutrients for plant growth.

The practice of consistently checking plants for pests, diseases, and other problems to ensure healthy growth.

A type of edible legume also known as Baguio bean, French bean, green bean, string bean, kidney bean, and haricot bean.

The part of the snap bean plant used as a vegetable. They can be steamed, sautéed, buttered, or cooked with other vegetables.

Refers to the way young snap bean pods are prepared for consumption - they are broken into smaller pieces by 'snapping' them.

A variety of snap bean that grows on a tall, vine-like plant. Often favored by farmers in Benguet.

A variety of snap bean that grows on a shorter, bushy plant. Preferred by farmers in Mountain Province and Ifugao.

The amount of a nutrient per 100 grams of edible snap bean pods.

The content of water in 100 grams of snap bean pods.

The amount of energy (measured in kilocalories) available from 100 grams of snap bean pods.

The amount of moisture content in a seed is tested by placing it in a sealed plastic bag and exposing it to sunlight for 20-30 minutes. The intensity of the sun will influence the drying time.

Snap beans can be stored for up to two years in cool, dry conditions in moisture-proof containers.

The cost of labor, materials, and equipment needed to produce snap beans in one hectare.

Variable inputs used during snap bean production, including labor, manure, and insecticide.

Fixed inputs needed for snap bean production and include items such as a knapsack sprayer or a scythe. These costs remain constant regardless of the scale of production.

The estimated revenue generated from selling snap beans produced on one hectare. The price per kilogram varies depending on the season and factors like supply and demand.

The net income you're left with after deducting all costs from the gross income.

The expected yield of snap beans in kilograms per hectare during the regular season (low price) and the off-season (high price).

Planting repellant crops like basil, onion, and marigold, or spraying with Bacillus thuringensis (Bt) or Nuclear polyhedrosis Virus (NPV) to control pod borers.

Conserving natural enemies like spiders, lacewings, and syrphid flies to control leaf miners.

Using resistant bean varieties, removing infected leaves, and proper soil management to control anthracnose.

Applying copper-based fungicides to prevent bacterial blight.

Using resistant bean varieties, removing infected leaves, and practicing proper crop rotation to control Fusarium root rot.

Harvesting snap beans when the pods are well formed, straight, bright in color, tender but firm, and crisp, ensuring quality and marketability.

Sorting and classifying harvested snap beans based on size and quality into marketable and non-marketable categories.

Storing snap beans in optimal conditions of 5°-7.5°C and 95-100% relative humidity to maintain quality.