BEANS, white, 50kg, PP bag


Valid Article

OC subscriptions: included in supply or field order tools (e.g. UniField)
SC subscriptions: included in supply or field tools
OC validations: approved for procurement and use by an OC for international or local orders specifying context and activity in Medical Standard Lists (MSL)

This combination does not exist.

Add article to list


Add Kit To Wishlist




Legume where there are over 150 varieties (kidney-shaped, oval, red, white, black, mottled or striated, small, etc. beans).


Technical specifications

All type of beans

Quality factors
Moisture content< 14%
Foreign matter: dust, twigs, seedcoats, seeds of other species, other impurities...< 1%
Other bean varieties< 2%
Broken beans< 4%
Discoloured beans< 3%
Weeviled grains< 1%
Living insectsnone
Dead insects< 2/kg
Cooking time45 minutes after
24h soaking
Microbiology and contaminants
Salmonellanegative in 25g
Hydrocyanic acid (HCN)20mg/kg
(before cooking)
Total aflatoxins< 4 ppb
Ochratoxins< 5 ppb
Lead< 0.2 mg/kg
Cadmium< 0.1 mg/kg

Beans should be from the most recent harvest, and their origin should be clearly indicated (supported by original certificate of origin).

They should be "sound and market quality" and "fit for human consumption".

A fumigation certificate dated within last 15 days must be presented upon receipt.

Packaging & Labelling

Net weight: 25 kg or 50 kg

All bags must be clean, dry and firmly sewn.

Recycled bags are not allowed.

  • Either highest quality (minimum 85g/m2) polypropylene (PP) new bag with double stitching at the top and bottom
  • Or burlap bag

The bag may be lined with a polypropylene bag with the top edges of the bags sewn together.

Printing with ink approved for food contact (size of the letters: 20 mm minimum). The marking must remain readable after minimum 10 handlings.

  • Batch number composed of: supplier's initials/year/field dispatch code/order n° (ex: MAVI/08/NG01MFR/015)
  • Type of product
  • Net weight of the bag
  • Crop year

Instructions for use

In the event of legume flour distribution, it is recommended not grinding the beans until just prior to distribution.


Soak the beans during 12 to 24 h before cooking them in salt boiling water for minimum 45 minutes (maximum 90 minutes).


(Cf. Logistical handbook for food aid programs)


Follow the procedure QA-NFOS-SOP2 "Storage and stock management of food".

Preparing for storage

  • Staple foods should be stored separately from therapeutic foods to prevent any risk of crosscontamination.
  • Warehouses (walls, floor, etc.) should be given preventive treatment against insects and rodents before warehousing.
  • It is essential to check that the roof is watertight before the rainy season.

Storage organization

  • On pallets arranged in 6 to 8 pallet islands
  • Islands at least 1 m apart
  • At least 0.5 m from the walls
  • No more than 2 m high

NB: Indicative weights/volumes:

  • Net weight: 50 or 25 kg
  • Gross weight: 50.25 or 25.125 kg
  • Volume: 77.76 or 38.88 dm3

Inventory monitoring

    • Given storage conditions in the field, it is recommended not storing for more than 6 months
    • Spraying of insecticide (CWATIIRSSC-) should be repeated every 8 to 12 weeks, when stocks are empty
    • Warehouse ventilation should be controlled to minimize ambient humidity
    • Inventory should be regularly organized (every 2 weeks), randomly testing bags to check for infestation and inspecting warehouse to monitor anti-insect and anti-rodent prevention measures

In case of infestation, bagged beans may be fumigated by a certified company (often with phosphine or "phostoxin"). Require a fumigation certificate.

Procedures for Quality Control

  • Control upon receipt (quantity/quality):Use and fill the "check list for the control upon receipt": NSFOCRECOOE (English) / NSFOCRECOOF (French).
  • In case of purchase of big quantity, make an inspection company (SGS, Cotecna, Véritas, FAIDEX, etc.) perform an inspection before loading. Use and fill the "Inspection contract" ref. NSFOINSPBEF (French) / NSFOINSPBEE (English).
  • Control in case of suspicion (sending to a laboratory): use the analysis request form NSFOANALBEF (French) / NSFOANALBEE (English).
Some restricted information has been hidden. Sign in to see this information