Bengal gram, also known as chickpea, is a popular pulse crop grown in many regions across the world. It is a versatile crop that can be used for its protein-rich seeds or as a forage crop for animals. Bengal gram is an important source of protein and other essential nutrients in many diets, particularly in South Asia and the Middle East.
There are several varieties of Bengal gram that are cultivated for various purposes. Some of the common varieties include:
1. Desi chickpea: This is the most common variety of Bengal gram, known for its small, dark seeds with a rough coat. Desi chickpea is typically used for making dishes like chana masala and hummus.
2. Kabuli chickpea: This variety has larger, cream-colored seeds with a smooth coat. Kabuli chickpea is often used in dishes like salads and soups.
3. Pusa 362: This is a high-yielding variety of Bengal gram developed by the Indian Agricultural Research Institute. Pusa 362 is resistant to various diseases and pests, making it a popular choice among farmers.
4. Sonali: This is a popular variety of Bengal gram in Bangladesh, known for its high yield and disease resistance. Sonali chickpea is widely grown in the country for both domestic consumption and export.
5. ICCV 10: This is a variety of Bengal gram developed by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT). ICCV 10 is known for its improved yield potential and adaptability to diverse agro-climatic conditions.
6. JG 11: This is a popular variety of Bengal gram in India, known for its high productivity and tolerance to drought conditions. JG 11 is preferred by many farmers for its resilience and good quality seeds.
Overall, Bengal gram is a versatile crop with many different varieties suited to various growing conditions and purposes. Whether it’s for human consumption or animal feed, Bengal gram continues to be an important crop for many farmers around the world.