Connecting fields to the global market

Small, kidney-shaped grain with a glossy black skin (Phaseolus vulgaris). Earthy flavor and even cooking, one of the most consumed beans in Brazil with strong demand across North America and the Caribbean.

Beige grain with coffee-brown streaks, ranging from rounder to more elongated shapes (Phaseolus vulgaris). The most popular bean in the Brazilian domestic market, with a creamy texture once cooked.

Small, round-to-oval bean ranging from pink to red tones (Phaseolus vulgaris). Mild flavor and creamy texture, well suited to quick-cooking dishes across Latin American and Caribbean recipes.

Red bean with a rounder shape and deeper color (Phaseolus vulgaris). Produces a rich, flavorful broth and is valued for its uniform appearance in export lots.

A common bean variety (Phaseolus vulgaris) with a kidney shape and a firm, glossy dark-red skin. One of the most widely exported bean types globally, used in salads and baked dishes.

Also known as Borlotti beans, a light cream grain with intense reddish spots and occasional dark streaks, in a rounder shape (Phaseolus vulgaris). Buttery flavor, popular in European and Latin American cuisine.

Beige bean streaked in shades of pink to dark red, known internationally as the Sugar Bean for its slightly sweet taste (Phaseolus vulgaris). Well accepted in Middle Eastern and European markets.

Elongated, kidney-shaped bean ranging from deep yellow to yellow-green in color (Phaseolus vulgaris). Traditional in Minas Gerais cuisine, with a mild flavor and good creaminess when cooked.

From the adzuki class (Vigna angularis), a red bean with an elongated, slender shape, slightly sweet flavor, and creamy texture once cooked.

Small, round, dark-red grain (Vigna angularis) with a slightly sweet taste. Traditional in Asian cuisine, used in both sweet and savory dishes.

Small, oval grain, predominantly green (Vigna radiata), with a slightly sweet taste. Widely used for sprouting and in Asian cuisine.

A jumbo subclass of the brown-eyed cowpea family (Vigna unguiculata), with a slightly rough surface and a larger grain size. Valued for its uniform size in markets that require bigger beans.

An extra-large (super jumbo) variety within the brown-eyed cowpea family (Vigna unguiculata), with a slightly rough surface. Selected for premium markets that prioritize size and uniformity.

Cowpea with a smooth skin, light beige color, and a well-defined brown 'eye' (hilum), in a slightly kidney-shaped grain (Vigna unguiculata). Tolerant to tropical climates and widely used in African and Latin American cuisine.

A variety within the brown-eyed cowpea family (Vigna unguiculata), with a slightly rough skin, kidney-shaped grain, and a well-defined black hilum. One of the most exported cowpea types, popular in African, Indian, and Southern U.S. dishes.

A cowpea variety (Vigna unguiculata) with a round-to-kidney shape, in tones ranging from beige to red, with smaller grains than the traditional cowpea. Grown for markets that demand evenly colored grains.

Popcorn corn (Zea mays) selected for a high expansion rate — kernels can multiply their volume up to 40 times when heated. Suitable for industrial processing and direct consumption.

Sesame seeds (Sesamum indicum) marketed with the hull, small and flat, ranging in color from white to shades of yellow and black. Used in the food industry for oil, tahini, and baking.

The split version of the black bean (Phaseolus vulgaris), suited for industrial processing and recipes that don't require the whole grain, such as soups and flours.

The split version of the cranberry bean, also known as Borlotti (Phaseolus vulgaris), offering faster cooking and suited to the processed food industry.

The split version of the light speckled kidney bean, known as the Sugar Bean (Phaseolus vulgaris), a practical choice for the food industry requiring fast, even cooking.

Split, hulled mung bean (Vigna radiata), widely used in Asian recipes such as dal and purees.

The split version of the brown-eyed cowpea (Vigna unguiculata), with a fast cooking time, suited for the processed food industry and regional African dishes.

Small black-skinned bean with a characteristic white hilum stripe. High in protein, widely used in Asian cuisine for dal and papadum.