The Dwarf Coco Bean is a Traditional Agri-Food Product (PAT) on the national list approved by the Ministry of Agriculture and Forestry, whose requirements are regulated by the production discipline of the Tuscany Region.

Features

The dwarf coco bean is a white bean with an oval shape that is consumed mainly dry.

Cultivation

The planting takes place in mid-April but, depending on the local conditions, it can be anticipated or postponed, even until July.
It requires loose and fertile soils.

The cultivar is dwarf, with determined accretion and requires rescue irrigation.
It is quite delicate from a phytopathological point of view, so it must be followed and possibly treated.
Flowering takes place on a single stage.

This bean has excellent sensory characteristics and is consumed mainly dry, but also fresh; the pasta is delicate and stuffy, the skin thin and cooking times reduced compared to other bean cultivars.

Seed-carrying plants are selected in the field for seed reproduction.
Seed preservation is good when special attention is given to crop management techniques in the field.

It is suitable for the preparation of pasta and beans and boiled.