Production and utilization of mungbean in India

Production and utilization of mungbean in India

Shanhua, Tainan AVRDC Taiwan

1988

p.486-497

SB205.M8A5 1987

During the past decade, mungbean production in India ranged from 0.79 million t in 1976-77 to 1.37 million t in 1983-84. The average yield of mungbean in India has been about 400 kg/ha. Andhra Pradesh, Orissa, Maharashtra, Madhya Pradesh and Rajasthan are the major mungbean-producing states in India, accounting for about 70% of total production. The highest yield of 848 kg/ha has been recorded in Gujarat State. Low genetic potential of the varieties, cultivation on marginal lands under moisture and fertility stress, low plant population density, susceptibility of the varieties to diseases and insects, low adoption of improved production technology by the farmers and fluctuating market prices are regarded as the major constraints for mungbean production. Implementation of well-organized production technology in the potential areas, varietal diversification, use of quality seeds of improved varieties, cultivation in more favorable seasons, additional area and breeding approaches and sound public policies are described as key factors in increasing mungbean production. The entire national mungbean production is consumed within India and so far no export trade in this commodity has been undertaken. Mungbean is mostly processed locally for consumption in various food preparations. Factory processed and packed preparations of mungbean, which can be used as ready-made food, are yet to be produced and marketed in India. A very small portion is consumed in the form of sprouts. More than a dozen different food preparations of mungbean are known in India. The most common dish is dhal, the cooked split pulse (both hulled and dehulled), which is sometimes cooked as a whole pulse in the form of thick soup. It is also cooked mixed with rice. Indian mungbean snack in almost all parts of the country. Some food preparations of mungbean, as the mungbean split pulse cooked with rice, are specially suitable for children, elderly people and invalids. Recipes of some of the most popular dishes are included. Some of the food preparations of mungbean are locally known as: daal, sabat dal, khichari, papad, laddoo, halwa, dahi-bada, namkeen, etc. [AS]

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