Split Faba Beans: export from Canada to Southeast Asia

Split faba beans are dehulled and split, and as with every split pulse the quality is determined by the processing line, not by the field. Dehulling completeness, split percentage, fines and colour consistency are what a buyer is actually paying for.

The attribute specific to faba is that incomplete dehulling leaves hull fragments that are visually obvious and affect texture, so hull residue should be an explicit tolerance, never an assumed one.

End uses run from traditional preparations through to protein fractionation feedstock, and the specification differs sharply between them: a fractionator cares about protein and consistency, a food buyer about appearance and cooking behaviour.

Canadian volumes are smaller than for peas or lentils, so contracting forward matters more. Ask which variety the splits came from, because low-tannin and conventional types behave differently in both taste and processing.

Splitting changes the preparation and can change the classification relative to whole beans. Do not assume the line you use for whole faba carries across, and send us the destination so we can confirm both positions with their sources.