the land of tarbais bean

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The LAND

Coming originally from Latin America, and introduced to Europe through Spain, the bean was sown in the Tarbes plain at the beginning of the 18^th century, at the same time as maize.

During this dark period, when famine was frequent this new miracle nourishment found in the Pyrenees Region, both an ideal climate and soil. The soil was light and sufficiently pebbly. A clay soil makes the skin of the beans thicker and the flesh more farinaceous. The plant thrived because of the warmth from the pebbles of the Pyrenees gravel, which stored the heat of the day and released it during the night.

The Bigorre, a Land of Quality Produce

However, the soil criteria alone is not enough, because seedlings cultivated in similar conditions on regional soils that are practically identical (Lower Pyrenees, alluvial terraces of the Garonne), did not produce the same quality of produce. The Bigorre synthesises the oceanic influence of the Bay of Biscay and those of the continent in the Toulouse area and enjoys a harmonious climate, which is a determining factor in the characteristics of the Tarbais bean. The region does not suffer from the drying Autan wind but enjoys the temperate Foehn coming from Aragon that dilutes in the French basin. Trials at growing it in other regions of France or abroad have never been able to achieve the same quality of taste.

The standard specification for the Red Label, stipulate strict boundaries round the production basin. Outside this PGI (Protected Geographical Indication) the product does not have the right to be called a “Tarbais bean”. The area, the heart of which is in the Hautes Pyrenees Departement, spills over into the surrounding villages in the Haute Garonne, the Gers and the Atlantic Pyrenees
(SEE THE MAP clic)

The specificity of the climate and soil, together with the skill of the growers, who harvest exclusively by hand when the beans are perfectly ripe, combine to give the Tarbais Bean its incomparable qualities:
>>A flesh that is sweet and melting thanks to its non farinaceous texture
>> A skin that is very thin, thus easy to digest

Haut

Coming originally from Latin America, and introduced to Europe through Spain, the bean was sown in the Tarbes plain at the beginning of the 18^th century, at the same time as maize.
	During this dark period, when famine was frequent this new miracle nourishment found in the Pyrenees Region, both an ideal climate and soil. The soil was light and sufficiently pebbly. A clay soil makes the skin of the beans thicker and the flesh more farinaceous. The plant thrived because of the warmth from the pebbles of the Pyrenees gravel, which stored the heat of the day and released it during the night.

The Bigorre, a Land of Quality Produce
	However, the soil criteria alone is not enough, because seedlings cultivated in similar conditions on regional soils that are practically identical (Lower Pyrenees, alluvial terraces of the Garonne), did not produce the same quality of produce. The Bigorre synthesises the oceanic influence of the Bay of Biscay and those of the continent in the Toulouse area and enjoys a harmonious climate, which is a determining factor in the characteristics of the Tarbais bean. The region does not suffer from the drying Autan wind but enjoys the temperate Foehn coming from Aragon that dilutes in the French basin. Trials at growing it in other regions of France or abroad have never been able to achieve the same quality of taste.
The standard specification for the Red Label, stipulate strict boundaries round the production basin. Outside this PGI (Protected Geographical Indication) the product does not have the right to be called a “Tarbais bean”. The area, the heart of which is in the Hautes Pyrenees Departement, spills over into the surrounding villages in the Haute Garonne, the Gers and the Atlantic Pyrenees (SEE THE MAP clic)
The specificity of the climate and soil, together with the skill of the growers, who harvest exclusively by hand when the beans are perfectly ripe, combine to give the Tarbais Bean its incomparable qualities: >>A flesh that is sweet and melting thanks to its non farinaceous texture >> A skin that is very thin, thus easy to digest