New South Asian Ming Beans

TAINAN - Sep 12/06 - SNS -- Plant breeders have developed new varieties of mung bean suited for conditions in South Asia which they believe are practical alternative sources of protein for people in the region.

Mung bean has 24% easily digestible protein, high iron content, and significant amounts of calcium, phosphorus, and some essential vitamins. It is also highly versatile - eaten as appetizing bean sprouts for salads and side dishes, sautéed, turned into noodles or delicious dhal, providing the base for exotic soups or even used as a mouth-watering bread filling.

Scientists in South Asia, in a project supported by the World Vegetable Center, looked at how mung bean production could be improved in the region not only to provide cheap protein but also to raise the income of farmers.

Through the project's three-year multi-locational and multi-seasonal trials conducted in the region, Bangladesh and India were able to develop and release improved cultivars with high yields of 1.5 MT per hectare, maturing evenly in only 60-65 days. Such fast evenly maturing varieties are preferred because they can be grown in between other major crops and harvested before the onset of rains. Other varietal features developed were large shiny seeds and resistance to thrips and mung bean yellow mosaic virus.

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