The story of Soissons bean
The growing of Soissons bean in the Aisne area dates from the second half of the 18th century. It is undeniably mentioned in 1801 in the statistics of the subdivision.
Around 1824, the area of growing is known: it extended from the village of Billy close to Soissons to Braine.
It is well known that at that time,the“ coltora promiscua ” is used : the wine growers associate the growing of beans to the vineyard while placing tufts everywhere filling up the gaps.
From the 19th century to the war of 1914, many traders are known in Soissons and in its outskirts.
During the 19th century, the growing area moves more to the north in the valley of l’Ailette where the vineyard moves back following the competition of the wines of the South of France. So the vine growers move into the market gardening.
The 20th century sees the disappearance of the cultivation in its initial area and its development mainly in the canton of Craonne (in which the valley of l’ Ailette is located).
Until 2003, when under the influence of some producers still cultivating the bean of Soissons, the Agriculture Chamber of l ’ Aisne, the Confraternity of Soissons bean and the town of Soissons,38 new farmers boost its production.
It’s quite a business…
A unique product
The bean of Soissons is a product of the Picardy gastronomy. It is the biggest French bean. The pods contain an average of four.
It has a completely remarkable ivory colour and when cooked, its firmness is very appreciated by cooks. It can be prepared in many ways and can be savoured hot as well as cold. Moreover it is part of the dried vegetables whose nutritional qualities are rediscovered today.
It already benefits from the brand name “Savour of Picardy”. This trademark proposes a wide range of primary or elaborate goods related to the Soil by their production area, their ingredients or the know-how of the craftsmen who make use of them. To be approved, the products must respect specifications relating to their planning and obtaining modes. They also undergo physicochemical tests and a tasting by a committee.
