Hınıs Bean

Hınıs bean is a local variety of dry bean grown in the Hınıs district and its villages in Erzurum province, located in Türkiye’s Eastern Anatolia Region. It is registered as a designation of origin by the Eastern Anatolia Agricultural Research Institute, with the application submitted on June 7, 2012, registered on December 27, 2016, and announced in the Resmi Gazete on June 26, 2016.

Distinctive Features

Hınıs bean is recognized for its white, round, or oval-shaped seeds. The pods, which are the fruit of the plant, vary by type and are generally long and full, containing 4 to 10 seeds, though small single-seed pods are occasionally found. It is distinguished by its superior flavor and aroma, quick cooking time, and ability to retain its skin during cooking.

Geography and Climate

Hınıs district is situated at an altitude of 1,720 meters, with an annual average rainfall of 452.8 mm. The region experiences a harsh continental climate, with January temperatures averaging -8.3°C. The average air temperature is 15°C, and relative humidity is around 61%. The soils used for bean cultivation are loamy or clay-loam with a pH of approximately 7.3.

Agricultural Characteristics

The plant is green and climbing, with an average height of 98 cm and a first pod height of 16.5 cm. The average number of seeds per decare is 32.2, with a seed yield of 200–250 kg/da. The sowing rate is 12–16 kg/da, increased by one-third for broadcast sowing.

Seeds are sown between May 10 and 20 in fields at 1,600–1,720 meters altitude. Suitable germination and emergence conditions occur when soil temperature is 6–8°C and air temperature is 12–16°C. Sowing depth ranges from 3–5 cm, shallower in heavy soils and deeper in lighter soils.

Physicochemical Properties

• 100-Seed Weight: 48.06–49.58 g
• Wet Weight: 96.96–101.30 g
• Water Absorption Capacity: 0.48–0.51 g/seed
• Water Absorption Index: 1.01–1.05%
• Dry Volume: 139–140 ml
• Wet Volume: 236–240 ml
• Swelling Capacity: 0.47–0.50 ml/seed
• Swelling Index: 2.20–2.25%
• Cooking Time: 40–46 minutes
• Protein Content: 23.4–25.1%

Production and Inspection

Soil preparation involves plowing 18–22 cm deep in autumn to retain rainwater and snowmelt. In spring, when the soil is at the right moisture level, it is prepared using a harrow and roller. Seeds must have high germination rates and be free of disease, cracks or damage.

Production and marketing are overseen by the Eastern Anatolia Agricultural Research Institute, in coordination with the Hınıs District Directorate of Agriculture and Forestry and the Hınıs District Governor’s Office. Producers receive training from soil preparation to harvest, and seed selection, sowing, fertilization, and irrigation practices are periodically inspected by experts.