The mung bean is thought to have originated from the Indian subcontinent where it was

domesticated as early as 1500 BC. Cultivated mung beans were introduced to southern and
eastern Asia, Africa, Austronesia, the Americas and the West Indies. It is now widespread
throughout the Tropics and is found from sea level up to an altitude of 1850 m in the Himalayas
(Lambrides et al., 2006; Mogotsi, 2006).
The mung bean is a fast-growing, warm-season legume. It reaches maturity very quickly
under tropical and subtropical conditions where optimal temperatures are about 28-30°C and
always above 15°C. It can be sown during summer and autumn. It does not require large amounts
of water (600-1000 mm rainfall/year) and is tolerant of drought. It is sensitive to waterlogging.
High moisture at maturity tends to spoil the seeds that may sprout before being harvested. The -
mung bean grows on a wide range of soils but prefers well-drained loams or sandy loams, with
a pH ranging from 5 to 8. It is somewhat tolerant to saline soils (Mogotsi, 2006).
Mung bean production is mainly (90%) situated in Asia: India is the largest producer with
more than 50% of world production but consumes almost its entire production. China produces
large amounts of mung beans, which represents 19% of its legume production. Thailand is the
main exporter and its production increased by 22% per year between 1980 and 2000 (Lambrides
et al., 2006). Though it is produced in many African countries, the mung bean is not a major crop
there (Mogotsi, 2006).
In the Philippines, data from Philippine Statistics Authority shows the second quarter of
2018 production of mung bean was recorded at 24.18 thousand metric tons which was 3.3 percent
higher than the 23.40 thousand metric tons level in the same quarter of 2017. The increment
could be attributed to the following: increased area planted in Central Luzon due to seeds
distribution program of the Department of Agriculture-Regional Field Office (DA-RFO) through
the Local Government Units (LGUs); and more pods harvested in Ilocos Region due to use of
high yielding varieties. Ilocos Region, the highest producer, shared 9.35 thousand metric tons or
38.7 percent of the country’s total mung bean production this quarter. This was followed by
Cagayan Valley with 27.5 percent share and Central Luzon, 23.9 percent. (Philippine Statistic
Authority)
Mung bean seed yields are about 0.4 t/ha but yields as high as 2.5 t/ha can be reached with
selected varieties in Asia (AVRDC, 2012). Mung beans can be sown alone or intercropped with
other crops, such as other legumes, sugarcane, maize, sorghum, fodder grasses or trees (Göhl,
1982). Intercropping can be done on a temporal basis: modern varieties ripen within 60-75 days
and there is enough time to harvest another crop during the growing season. For instance, in
monsoonal areas, it is possible to sow mung bean and harvest it before the monsoon season when
rice is planted. It is also possible to grow mung bean on residual moisture after harvesting the rice
(Mogotsi, 2006). Forage yields range from 0.64 t/ha of green matter under unfertilized conditions
to about 1.8 t/ha with the addition of fertilizer (FAO, 2012)
The mung bean can be used as a cover crop before or after cereal crops. It makes good
green manure. The mung bean is a N-fixing legume that can provide large amounts of biomass
(7.16 t biomass/ha) and N to the soil (ranging from 30 to 251 kg/ha) (Hoorman et al., 2009; George
et al., 1995 cited by Devendra et al., 2001; Meelu et al., 1992). Green manure should be ploughed
in when the plant is in full flower (FAO, 2012).
 Mung bean crops grown for seeds are generally harvested when pods begin to darken. They
are mostly hand-picked at weekly intervals. In newer varieties in which the plants mature
uniformly, the whole plants are harvested and sun-dried before being threshed. Once pods have
dried, the seeds are removed by beating or trampling (Mogotsi, 2006).
The mung bean can be grazed six weeks after planting and two grazings are usually
obtained (FAO, 2012). It can be used to make hay, when it should be cut as it begins to flower
and then quickly dried for storage. It is possible to make hay without compromising seed harvest.
Mungbean is rich in easily digestible protein (24%). It adds much-needed diversity to the
cereal-based diets of the poor. The protein is easily digested and is of a high quality, making it
based food preparations especially good for children, elderly people and invalids. It also contains
vitamin A (94 mg), iron (7.3 mg), calcium (124 mg), zinc (3 mg) and folate (549 mg) per 100
grams dry seeds.Mungbeans are also high in vitamins B1, B2 and C and niacin. In the diet it should
be noted that mungbeans are not a perfect protein source and should be consumed with other
sources of protein which have high percentages of sulphur-containing amino acids, such as cereals,
rice and sesame.
It is used as a raw material in mungbean sprout production, sotanghon manufacturing,
hopia making, and in dishes such as soups, porridge, bread, noodles and ice cream. Its agronomic
characteristics permit it to fit in various cropping systems as an intercrop, rotation, and relay crop.
In addition, its crop residues can be used as fodder. (Chadha, M. L. 2010)

Mung bean is a warm season crop, requiring 90 to 120 days of frost-free conditions from
planting to maturity, depending on variety. The optimum temperature range for growth is between
27 and 30 °C. Seed can be planted when the minimum temperature is above 15 °C. (Department:
Agriculture, Forestry, and Fisheries)
Adequate rainfall is required from flowering to late pod fill. High humidity and excess
rainfall late in the season can result in disease problems and harvesting losses owing to delayed
maturity. (Department: Agriculture, Forestry, and Fisheries)
Mung beans do well on fertile, sandy loam soils with good internal drainage and a pH of
between 6.3 and 7.2. The crop requires slightly acid soil for best growth and does not tolerate
saline soils as it triggers severe iron chlorosis. (Department: Agriculture, Forestry, and Fisheries)
Mung beans are propagated through seeds.A well-prepared seedbed with good moisture
content is preferred for mung beans. Laser levelled fields with a relatively steep position are
preferred. (Department: Agriculture, Forestry, and Fisheries)

Mung beans should be planted between late November and early December like other
legumes. A population density of 200 000 to 350 000 plants per hectare under dryland conditions
and 400 000 plants per hectare under irrigation is recommended. Seeds should be sown directly,
at least 2 weeks after the end of frost at a depth of 4 cm with good soil moisture and at 7.5 cm if
the soil layer is dry. In full sun, set the seeds 5 cm to 10 cm apart and 2.5 cm deep in beds that are
slightly elevated for better drainage. Eventually the plants should be thinned to 15 cm apart. Seed
germination is rarely higher than 50% to 60%.(Department: Agriculture, Forestry, and Fisheries)
Phosphate fertilizer is usually required at 5 to 10 kg/ha on dryland crops and 10 to 20 kg/ha
on irrigated crops. It is always advisable to conduct soil tests and follow the recommended ap-
plications, while considering the anticipated yield. If the soil pH is below 6.3, lime should be
applied to raise the pH to the desired level.(Department: Agriculture, Forestry, and Fisheries)
 Mung beans are sensitive to waterlogging and therefore require less water than many other
crops. The most critical time of irrigation is during flowering and early pod fill.
Weed control is essential, because competition between the beans and weeds is reduced,
therefore ensuring high yields. Black and hairy nightshade, yellow nutsedge and annual summer
grasses are the major weeds that are encountered. Hand weeding at about 40 days after planting is
beneficial. Intertillage by hand should be performed once or twice. Rotatory hoeing should be
performed as needed to remove weeds until flower initiation. Cultivation of damp plants should
be avoided, because this could result in the spread of bacterial and fungal diseases.
Insect pest control is also important if one wants to achieve high seed quality. The main insect
pests of mung beans include the plant/leaf bugs (Lygus), bean fly (Ophiomyia phaseoli,
Ophiomyia, Melanagromyzasojae, bruchid beetle (Callobruchus maculates), stinkbugs (Nezara
viridula). (Department: Agriculture, Forestry, and Fisheries)
Other important pests include aphids, cucumber beetles, mosquitoes and several species of worms;
however, these cause minimal damage. Chemical control involving the use of chemicals is usually
necessary, but care should be taken when choosing the insecticides and they should be applied at
the right time in order to achieve maximum control. (Department: Agriculture, Forestry, and
Fisheries)
Mung bean, like any other leguminous plant, is susceptible to diseases caused by fungi,
bacteria and viruses. The crop is attacked by mung bean yellow mosaic virus (MYMV), powdery
mildew, Cercospora leaf spot, Sclerotium blight, leaf blight, scab and charcoal rot. Various leaf
and stem pathogens such as powdery mildew and bacterial blight are frequently seen but do not
cause extensive damage. Control measures include the use of resistant varieties, fungicides, deep
planting and removal of crop debris and weed hosts during planting. (Department: Agriculture,
Forestry, and Fisheries)