Beans CALOR

A Reliable Source of Plant-Based Protein

The "Kalor" variety is a product of the breeding efforts by the A.G. Lorch Federal Potato Research Center. Although the brand is primarily associated with potato production, the center also develops high-yield legume crops. This variety represents years of research aimed at creating legumes with superior culinary properties tailored for the modern agricultural market.

Agronomic Profile and Composition

One of the standout features of this variety is its protein content, which reaches 22.32%. This nutritional profile makes "Kalor" a highly sought-after commodity in both the health food sector and the broader food industry. Its stable chemical composition ensures consistent performance, whether used in home cooking or large-scale commercial food processing.

Culinary Versatility

The "Kalor" variety is categorized as a culinary-grade legume. Its primary benefits include:

• Quick and even cooking, making it an excellent base for soups and cream soups.
• A firm yet tender texture that holds its structure well in side dishes.
• Strong gastronomic compatibility with various vegetable ingredients.

Rights to the variety are held through a collaboration between specialized institutions: the originator is the A.G. Lorch Federal Potato Research Center, and the patent holder is the Federal Scientific Center for Legumes and Cereal Crops. This partnership ensures rigorous adherence to cultivation protocols and the maintenance of seed purity, providing agricultural producers with a reliable crop that meets high quality standards.