Certainly, here is some information on the variety of green gram crop:
Green gram, also known as mung bean or moong dal, is a popular crop grown in various parts of the world, especially in Asia. This legume belongs to the species Vigna Radiata and is considered one of the most nutritious grains, packed with protein, fiber, and essential vitamins and minerals.
Green gram is versatile and can be consumed in various forms, including sprouts, whole or split beans, and as a paste or powder. Due to its high nutritional value and versatility, green gram is an essential crop in many countries, and various varieties of the crop are available.
Some of the popular varieties of green gram include:
1. Pusa Vishal: This variety is widely grown in India and is known for its high yield, drought resistance, and early maturity. Pusa Vishal has small, round, and dark green beans and is preferred for its excellent cooking quality and taste.
2. Mungbean 65: This is a high-yield variety of green gram that is ideal for cultivation in tropical regions. It has a short maturity period of 65-70 days and produces slender, greenish-yellow pods with small, round, and shiny beans.
3. KPS 2: This is a late-maturing variety of green gram that is known for its excellent yield, good cooking quality, and disease resistance. KPS 2 produces dark green bean pods with small, round, and shiny beans.
4. Taiwan Green: This variety of green gram is cultivated mainly in Taiwan and is known for its high yield, disease resistance, and late maturity. Taiwan Green produces large, dark green leaves and long green pods with small, round, and glossy beans.
5. Chari: This is a dwarf variety of green gram that is preferred for its excellent cooking quality and early maturity. Chari produces small, green-bean pods with round, greenish-yellow beans that are popular in India and Pakistan.
In conclusion, various varieties of green gram are available, each with unique features and benefits. Whether you are a farmer or a consumer, choosing the right variety of green gram can lead to better yields, nutritional value, and overall quality.