Foma

The Fooma bean variety is an early-maturing grain type with a maturation period of about 105 days. The bushes are upright, ranging in height from 35 to 45 cm, and possess high resistance to lodging, which facilitates care and harvesting. Lower pods are located 12-14 cm from the ground, which facilitates mechanized harvesting. The beans are white, have a pleasant taste, and cook well, making them versatile for culinary use. Protein content in the grains reaches 23%, highlighting their high nutritional value.

The Fooma variety is distinguished by its resistance to shattering and damage from various diseases, including bacterial blight and anthracnose, ensuring a stable yield of up to 3 tons per hectare. These characteristics make the bean a reliable choice for cultivation in various climatic conditions. Due to its unpretentiousness and ease of cultivation, the bean is suitable for both experienced farmers and gardening enthusiasts.

For successful bean cultivation, it is recommended to avoid planting on plots where other legumes have previously grown to prevent yield reduction. Seed preparation before sowing involves soaking in room-temperature water until sprouts appear, which significantly accelerates germination and improves crop quality. Fooma variety beans are an excellent choice for those who value the combination of high productivity, nutritional value, and ease of cultivation.