Mung bean crop

Mung bean (Vigna radiata L. Wilczek) is one of the most important food legume crops in South, East and Southeast Asia, where 90% of global production currently takes place.

Mung bean grows in a wide range of climatic conditions. A warm humid climate with temperature ranging from 25⁰ C to 35⁰ C, with 400-550 mm rainfall, well distributed during the growing period of 60 - 90 days, is suitable for cultivation. Mung beans prefer sandy loam and loamy soil conditions that are rich with plenty of organic matter such as composted plant waste or manures.

It is an annual crop that is highly branched and is about 60–76 cm tall with a slight tendency of twinning in upper branches, also having trifoliolate leaves like the other legumes. Both upright and vine types of growth habit occur in mungbean, with plants varying from one to five feet in length.

Clusters of 12–15 flowers are situated at the top of the plant, and eventually these flowers will develop into small cylindrical pods. The pods of this fully fertile and self-pollinated crop are linear sometimes curve, round, and slender. The seeds enclosed within the pods are small and nearly globular.

Harvesting of the seed pods is critical and must be synchronized to ensure at least 95% is at the correct state of maturity and moisture content (14–16%). Harvesting of the mung bean is usually done within 75–90 days when the pods turn dark or half to one third mature. The maturity of the pod is not uniform because of the extended period of flowering. Manual harvesting by handpicked is usually practiced, but mechanical harvesting can save labour cost and time.

Mung bean seeds are sprouted for fresh use or canned for shipment to restaurants. Sprouts are high in protein (21%-28%), calcium, phosphorus and certain vitamins. Because they are easily digested, they replace scarce animal protein in human diets in tropical areas of the world.
Mung bean crop