used, sulphiting is carried out in a sulphite dip tank situated at the discharge end of the blancher, and the solution of sodium sulphite is made up in the pans alongside. Anhydrous sodium sulphite is always used for green vegetables and sodium metabisulphite forroot vegetables, where sulphiting is permitted under prevailing Food Laws Whole beans are fed on a vibratory conveyor to slicing machines(long cut)with a capacity of 2000kg per hour each, the slicing taking place after blanching to prevent theseed of the pod being washed away in theblanching roces pr After dewatering, the cut beans pass into the dryer, thence to conditioning bins The dried slices are elevated to the screen for sifting to remove broken pieces and fines, and then to the final inspection tables acking should be in poly-lined cartons or drums, rather than paper bags, to avoid breakage Conveyor Band dryer scaled to throughput Temperatures(input): 85/77/60C Conditioning:50·52℃ CRy to6% Overall ratio: 13.1 Drying ratio: 9.1 Cultivation Guidelines for Geen Beans (1)Sowing: oOkg per Ha. Sow in singlerow 7.5-10cm apartat4lcm centres Sow 50mm 2)Fertilisers. On irrigated land use N40/P80/K60 plus 2.5 tonnes of organic per Ha., if 3)Herbicides Preforan or gramoxone or Dachtal (4)Pesticides. Dimethoate or Diazinon; for caterpillar attack, use Folithon or Diazinon 5) Disease Control Botrilex against Southern Blight or Root Rot Afucan or Benlate every 7 days against powdery mildew Kocide, Perenox or Cupravit against bacterial blight or rust (6)Maturity Pick every second day to avoid over-maturity 8mm is the maximum pod diameter (measured across a section of the bean)fo t processIn Harvest is about 60-70 days from sowing Plant population: 430,000 per Haused, sulphiting is carried out in a sulphite dip tank situated at the discharge end of the blancher, and the solution of sodium sulphite is made up in the pans alongside. Anhydrous sodium sulphite is always used for green vegetables and sodium metabisulphite for root vegetables, where sulphiting is permitted under prevailing Food Laws. Whole beans are fed on a vibratory conveyor to slicing machines (long cut) with a capacity of 2000kg per hour each, the slicing taking place after blanching to prevent the seed of the pod being washed away in the blanching process. After dewatering, the cut beans pass into the dryer, thence to conditioning bins. The dried slices are elevated to the screen for sifting to remove broken pieces and fines, and then to the final inspection tables. Packing should be in poly-lined cartons or drums, rather than paper bags, to avoid breakage. (4) Drying Conveyor Band dryer scaled to throughput Temperatures (input): 85"/ 77"/ 60°C Conditioning: 5Oo-52"C Dry to 6% Overall ratio: 13.1 Drying ratio: 9.1 Cultivation Guidelines for Geen Beans (1) Sowing: 150kgperHa. Sowinsinglerows7.5-lOcmapartat4lcmcentres. Sow50mm deep in fine tilth. (2) Fertilisers. On irrigated land use N40/P80/K60 plus 2.5 tonnes of organic per Ha., if available. (3) Herbicides. Preforan or Granoxone or Dachtal. (4) Pesticides. Dimethoate or Diazinon; for caterpillar attack, use Folithon or Diazinon. (5) Disease Control. Botrilex against Southern Blight or Root Rot. Afucan or Benlate every 7 days against powdery mildew. Kocide, Perenox or Cupravit against bacterial blight or rust. (6) Maturity Pick every second day to avoid over-maturity. 8mm is the maximum pod diameter (measured across a section of the bean) for processing. Harvest is about 60-70 days from sowing. Plant population: 430,000 per Ha. I 24