Svensk Fava

Name: Svensk Fava (not registred name)
Structure: One-person business (Enskild firma)
Field: Food processing Swedish organic legumes
Process: Dehulling and milling dry legumes, primarly Fava beans (Åkerbönor) but also other.
Both buying from local farmers and selling the products and dehulling/milling for others. KRAV-certified (Organic certification)
Products: Dehulled Fava beans. Flour from dehulled Fava beans
Scale: Around >5000 kg in 2018
Running since: 2016
Location: West Sweden, Bohuslän, Gerlesborg/Bottna just south of Hamburgsund.
Site: svensk-fava.se
Contact: Marcus Nordgren hej@svensk-fava.se

The original idea spring from what I see as a system error. That we in Sweden (and elsewere) are growing good, nutritious food that are some of the better things you can grow while doing industrial agriculture, eg. legumes, but consider it to be animal feed.

Just up until 60-70 years ago Fava beans / Åkerbönor / Bondbönor (Vicia faba) was still a part of a healthy diet and a cheep and safe source of protein. This changed and while meat and diary consumption skyrocked almost the only beans consumed are since then imported or grown in a small scale in the southern parts of the country. That was because they originated from South America ( the genus Phaseolus) and needs a special warm and dry climate to give a secure harvest.

Now lately local beans and peas are on the rise again because of the interest in reducing environmental impact of ‘animal production’, and in that a protein shift to vegetables instead of animal sources. It’s up for discussion if we in the industrialized/rich part of the world really need to focus so much on our protein intake (we overconsume protein by far) but we need legumes to compliment our diets and to lower the impacts of industrial scela agriculture (they fixate nitogen from the air with help thor symbiotic bacteria in the soil and there fore reduce the need for other fertilizers also for the following crops in the fields).

The process of dehulling the beans is mecanical. The reasons for dehulling is many. Primarly to remove substances in the shell that interfere with the uptake of nutritions and gives the beans a slightly bitter taste. Without hull they also can de cooked in a very short time, even without beeing soaked first. Like lentils.

Svensk fava has the perspective on this that we should only do as little and as efficient as possible to create good food for as many as possible. Good in as many aspects as possible. Therefore I’m using localy produced beans that can be grown in almost all of Sweden, using small and efficent machines on a human scale serving primarly the local part of the country. The price for this organic localy grown beans are therefore lower than imported beans.

At the moment I’m the only one doing this in Sweden and therefore I’m selling nation wide. I wish to change this into many small producers all processing legumes for the local area. To promote this a small efficient machine for dehulling legumes are in the process to be made. Stay tuned.

In the process the hulls, bits and pieces that are discarded are collected. They are around 20-30 % of the original weight. This should be used in another process. They still have a lot of protein/nitrogen and can be a potent part of a compost, this or directly in the soil are the way I usually use it. A researcher at a university used it as substrate for cultivating mushrooms (tree oyster mushrooms) and had a good yield.

I’m very open for collaborations!

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