Phaseolus vulgaris

Available for purchase from 1 July 2025  

Kayera is a traditional dry bean widely cultivated by smallholder farmers in Malawi and neighbouring regions. Though not a formal registered cultivar, it represents a significant share of local bean production (>42%) and is deeply embedded in regional agricultural practice. Kayera is typically grown in subsistence systems and favoured for its reliability, adaptability and yield under a variety of conditions.

This bean is most commonly recognised by its pure white seeds, which are used in a wide range of staple dishes. The flavour is mild and neutral, making it highly versatile in both savoury and sweet preparations. When cooked, the beans develop a smooth, soft texture that absorbs flavours well, making them ideal for curries, stews, and mixed grain meals. They also store well as a dried bean, allowing for year-round use.

Plant Kayera beans directly into warm soil after the last frost date. Optimal germination occurs when temperatures exceed 18 °C. Sow seeds 2–3 cm deep and 8–10 cm apart in rows spaced 50–60 cm apart. Beans germinate in 7 to 10 days under ideal conditions. Ensure consistent moisture through the growing season and plant in well-drained soil with access to full sun.

Kayera grows as a determinate bush type, requiring no trellising. It matures in approximately 85 to 95 days, depending on climate. Once pods dry and become leathery on the plant, they can be harvested for shelling. Beans should be stored in a dry, cool environment to maintain quality over time.

To enhance growth, increase yields, and support soil health, inoculate seeds before planting with SoyGro BeanFlo. This ensures the establishment of nitrogen-fixing bacteria, which improve plant resilience and reduce the need for synthetic fertilisers in future plantings.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds