Green Gram Farming

Green Gram Farming

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INTRODUCTION

Green Gram or Mung bean is locally known as Pojo (Swahili) or Ndengu. Grams are annual legume crops grown for their seed. Grams could be green, black or yellow in colour. Grams are native crops of India. The dried beans are prepared by cooking or milling. They are eaten whole or split. The seeds or the flour may be used in a variety of dishes like soups, porridge, snacks, bread, noodles and even ice cream. Green gram also produces great sprouts, which can be sold in health food shops or eaten at home. Crop residues of V. radiata are a useful fodder. Green gram is sometimes specifically grown for hay, green manure or as a cover crop.

PRODUCTION

Varieties KVR 22 (N 22) and KVR 26 (N 26)
Seed Rate 25 kgs per hectare
Fertilizer Rate 50 kgs of Phosphorus per hectare
Planting Spacing 45cm between rows with population of 300,000 to 400,000 plants per ha
Husbandry Avoid planting green gram for more than one season because toxic residues and disease organisms from the previous green gram crop may affect the following crop adversely.Propagation is by seed. Seeds may sprout in the pod under very humid conditions. In areas with higher rainfall, it is recommended to grow green grams on raised beds.Green grams will respond to fertiliser or manure application. You can intercrop with crops of longer periods.
Pest & Diseases Pest Name Symptoms Control
Bacterial blight (bean blight) Leaf spots appear as small, water-soaked or light-green areas on leaflets Crop rotation
Maturity Duration 2 – 3 Months
Climatic Conditions Green grams grow best at an altitude of 0-1600 m above sea level and under warm climatic conditions (28 to 30°C). They are well adapted to red sandy loam soils. They are drought tolerant and will give reasonable yields with as little as 650 mm of yearly rainfall.
Harvesting Harvesting is generally by two to five hand-pickings at weekly intervals and is the most expensive single operation in growing green gram. Short-duration cultivars, which ripen more uniformly, may be processed as whole plants on small rice threshers. Harvesting when 95% of pods have turned black is recommended. The whole plant can then be uprooted and dried for about 2 days, then threshed and winnowed.
Post Harvest and Storage Grams must be dry before storage. Like most pulses moisture content at storage should not be above 13%. Grams are very susceptible to bruchid (bean weevil) attack. Treat accordingly.
Growing Regions Eastern, Coast, Nyanza and Western Kenya
Expected yields 1.5 ton/ha

PROCESSING

Processing Milled into flour, Packed as grains and sold in supermarkets.

MARKETING

Place Marketed locally
Price Kshs. 60 – 90 per kg

CONSUMPTION

Products / By Products Flour, Grain cooked, Used as fodder
Nutritional value – per 100 g / % Daily Values Energy: 347 / 17%; Carbohydrates: 62.6 / 21%; Proteins: 23.9 / 48%; Phosphorus: 367 / 37%; Pottasium: 1246 / 36%;

FACTS & FIGURES

Green grams make a very popular Indian dish named dhal soup.

BUSINESS CASE

Income Per Hectare: Kshs 90,000 (1,500kgs * 60/-)Cost per Hectare: Kshs. 30,000 (30% of Income).NET:    Kshs. 60,000 (70% of Income).Break Even Yield (Where Cost=Income): = 500kgs per hectare.

Income Frequency: Twice per year. Thrice under irrigation.