The short answer: fava beans, faba beans and broad beans are all names for the same crop, Vicia faba. The differences buyers see are about regional terminology, size and processing — not different plants.
Why the names differ
The name changes by market. In the UK and much of Europe the crop is usually called the broad bean; in North America and international trade it is often the fava or faba bean; in the Middle East it is known as ful. All refer to the same legume.
Sizes and grades
Egyptian fava beans are commonly graded small, medium or large, with a bean count per 100 g used as a reference. Larger sizes are typically favoured for ful medames and retail, while other grades suit processing and canning. Final sizing is confirmed per lot and in the Certificate of Analysis.
Whole vs split
Fava beans are sold whole or split (dehulled). Split fava is used for falafel and certain regional dishes, while whole fava is used for ful medames, canning and retail packing.
How to specify when ordering
- State the size (small / medium / large) and whether you need whole or split.
- Give the end use (ful, falafel, canning, retail) so the supplier can recommend the right grade.
- Confirm moisture, purity and foreign-matter tolerances for your market.
🫘 Same crop, different names: fava = faba = broad bean = ful. What matters commercially is size, whole/split and quality specification.
Frequently asked questions
Are fava beans and broad beans the same thing?
Yes. Fava, faba and broad beans are all the same species, Vicia faba. The different names reflect regional terminology, not different crops.
What is the difference between whole and split fava beans?
Whole fava beans are used for ful medames, canning and retail; split (dehulled) fava is used for falafel and some regional dishes.
How are Egyptian fava beans graded?
Commonly by size — small, medium or large — with a bean count per 100 g reference, confirmed per lot in the Certificate of Analysis.
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