Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Agricultural Product
Raw Material
Commodity GroupFresh vegetables (edible legume pods; snap/french beans)
Scientific NamePhaseolus vulgaris
PerishabilityHigh
Growing Conditions- Warm-season annual; frost-sensitive crop typically planted after frost risk has passed.
- Prefers full sun and well-drained, fertile soils; consistent moisture is important during flowering and pod fill.
Main VarietiesSnap beans (green, commonly stringless), Haricots verts / French (filet) beans, Romano (flat) beans, Wax beans (yellow)
Consumption Forms- Fresh consumption (cooked or eaten raw depending on market preference)
- Frozen green beans
- Canned green beans
Grading Factors- Pods harvested immature with small, green seeds; over-developed seed reduces eating quality and increases toughness.
- Uniform pod shape/straightness and bright green color; fresh appearance and freedom from defects/damage are key buyer criteria.
- Compliance with UNECE FFV-06 minimum requirements and class expectations (presentation, tolerances, and defect limits).
Planting to HarvestTypically about 50–60 days to maturity for snap beans from direct seeding; pole beans can be longer (commonly 60–110 days depending on variety and production system).
Market
Fresh stringless green beans (snap beans) are a highly perishable vegetable traded internationally under HS 070820 (beans, fresh or chilled), with trade shaped by strict quality standards and tight cold-chain requirements. Global production is broad, with FAOSTAT indicating China as the dominant producer of “Beans, green” and sizable production also in countries such as India and Indonesia. In export trade, UN Comtrade-based WITS data for 2024 shows Morocco and China as leading exporters by value, followed by Mexico and Guatemala, with additional significant flows within Europe. Major import demand is concentrated in the United States and key European markets (notably Spain, France, the Netherlands, the United Kingdom, and Germany), where retail and foodservice require consistent cosmetic quality and shelf-life performance.
Major Producing Countries- ChinaFAOSTAT indicates China is the leading global producer of “Beans, green”.
- IndiaFAOSTAT lists India among major producers of “Beans, green”.
- IndonesiaFAOSTAT lists Indonesia among major producers of “Beans, green”.
- TurkiyeFAOSTAT lists Türkiye among notable producers of “Beans, green”.
- EgyptFAOSTAT lists Egypt among notable producers of “Beans, green”.
Major Exporting Countries- MoroccoLeading exporter by value in 2024 (HS 070820, UN Comtrade via WITS).
- ChinaAmong the top exporters by value in 2024 (HS 070820, UN Comtrade via WITS).
- MexicoAmong the top exporters by value in 2024 (HS 070820, UN Comtrade via WITS); key supplier into the United States market.
- GuatemalaAmong the top exporters by value in 2024 (HS 070820, UN Comtrade via WITS); major supplier into the United States market.
- FranceSignificant exporter by value in 2024 (HS 070820, UN Comtrade via WITS), reflecting substantial intra-European trade flows.
- NetherlandsSignificant exporter by value in 2024 (HS 070820, UN Comtrade via WITS), often functioning as a distribution and re-export hub.
- EgyptNotable exporter in 2024 (HS 070820, UN Comtrade via WITS).
Major Importing Countries- United StatesLargest single-country import market by value in 2024 (HS 070820, UN Comtrade via WITS).
- SpainAmong the top import markets by value in 2024 (HS 070820, UN Comtrade via WITS).
- FranceAmong the top import markets by value in 2024 (HS 070820, UN Comtrade via WITS).
- NetherlandsAmong the top import markets by value in 2024 (HS 070820, UN Comtrade via WITS); major European distribution center.
- United KingdomAmong the top import markets by value in 2024 (HS 070820, UN Comtrade via WITS).
- CanadaAmong the top import markets by value in 2024 (HS 070820, UN Comtrade via WITS).
- GermanyAmong the top import markets by value in 2024 (HS 070820, UN Comtrade via WITS).
- BelgiumAmong the top import markets by value in 2024 (HS 070820, UN Comtrade via WITS).
Specification
Major VarietiesGreen snap beans (stringless types), Haricots verts / French (filet) beans, Romano (flat) beans, Yellow wax beans
Physical Attributes- Bright green, well-formed pods harvested at an immature stage; seeds should be small and green at optimal harvest maturity.
- Modern commercial snap-bean cultivars are commonly bred to be “stringless” (reduced fibrous seam) for improved eating quality.
Compositional Metrics- High respiration and rapid moisture loss drive fast quality deterioration; dehydration, chilling injury, and decay are major postharvest quality constraints.
- Ethylene exposure accelerates loss of green color and browning; very low ethylene levels can materially shorten market life under refrigeration.
Grades- UNECE FFV-06 Beans standard: minimum requirements plus quality classes (e.g., Class I and Class II) are used as reference points in international marketing.
- UNECE FFV-06 notes no tolerance for beans affected by Colletotrichum lindemuthianum (bean spot disease) within class tolerance provisions.
Packaging- Packaging is typically designed to reduce water loss and physical damage (e.g., protective, clean inner materials and uniform pack presentation consistent with UNECE FFV-06 requirements).
- Retail-ready formats (small consumer packs/punnets) and foodservice/bulk cartons are both common, depending on destination market requirements.
Supply Chain
Value Chain- Harvest at immature pod stage -> rapid removal of field heat -> sorting/packing -> high-humidity cold storage -> refrigerated transport -> distribution/retail
Demand Drivers- Year-round retail and foodservice demand for fresh vegetables with consistent cosmetic quality.
- Preference for tender, slender, stringless pods in premium segments (e.g., haricots verts / fine beans).
- Convenient cooking applications (steaming, stir-fry, side dishes) supporting steady baseline demand.
Temperature- Recommended postharvest storage temperature is approximately 5–7.5°C (41–45°F); beans are chilling-sensitive and can develop chilling injury when held below 5°C for extended periods.
Atmosphere Control- At recommended storage temperature, controlled atmospheres with about 2–5% O2 can reduce respiration; beans can tolerate and benefit from about 3–10% CO2, while higher CO2 levels can cause off-flavors.
Shelf Life- Expected shelf life is approximately 8–12 days at 5–7.5°C under high relative humidity; water loss is a key limiting factor and visible shrivel can begin around ~5% weight loss.
Risks
Logistics HighFresh green beans are highly perishable and chilling-sensitive, with typical postharvest life measured in days (not weeks). Cold-chain delays, temperature excursions, or low-humidity handling can rapidly drive dehydration, discoloration, chilling injury, and decay, causing shrink, downgraded quality, and import/customer rejections.Use rapid postharvest cooling, maintain ~5–7.5°C with 95–100% RH through distribution, minimize transit delays, and avoid exposure to ethylene and free moisture where possible.
Shelf Life Limitation MediumWater loss is a major quality limiter in fresh beans; relatively small weight loss can cause shrivel and limpness, and larger losses render product unmarketable.Maintain high relative humidity (near 95–100%), reduce air leaks/drafts, and use packaging/handling practices that limit moisture loss while avoiding condensation-related decay.
Temperature Sensitivity MediumBeans can develop chilling injury when held below 5°C long enough, with symptoms such as discoloration, pitting, and rusty brown spots; chilling damage also increases susceptibility to decay during marketing.Set reefer and storage programs to avoid prolonged exposure below 5°C and monitor pulp temperatures (not only air set-points) across pallets/loads.
Quality Standard Compliance MediumInternational marketing commonly references UNECE FFV-06 quality provisions (minimum requirements, class tolerances, presentation/marking). Loads that fail minimum quality, uniformity, or disease-related expectations can face downgrades or rejection; UNECE explicitly notes no tolerance for beans affected by Colletotrichum lindemuthianum (bean spot disease) within tolerance provisions.Align field disease management, harvest maturity, and packhouse QC to the destination buyer’s interpretation of UNECE class expectations and defect tolerances.
FAQ
Which countries are the largest exporters of fresh green beans in recent trade data?For HS 070820 (beans, fresh or chilled), UN Comtrade-based WITS data for 2024 lists Morocco and China as the top exporters by value, followed by Mexico and Guatemala, with additional significant exports reported by France and the Netherlands.
What storage temperature and humidity are typically recommended to preserve quality in fresh green beans?UC Davis postharvest guidance recommends about 5–7.5°C (41–45°F) and 95–100% relative humidity for snap/green beans, with an expected shelf life around 8–12 days under those conditions; prolonged storage below 5°C can induce chilling injury.
Why do fresh green beans lose quality quickly in transit?UC Davis notes that quality loss is commonly driven by water loss (leading to shrivel and limpness), chilling injury from temperatures that are too low for too long, and decay—risks that increase when cold-chain continuity and high humidity are not maintained.