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 formally 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 7-10 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 85-95 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