Mungbean [Vigna radiata (L.) Wilczek] is an indigenous legume in South Asia. It is one of the major protein sources for the predominantly vegetarian population. Mungbean is rich source of easily digestible protein (24%), vitamin A, iron, zinc and folate. Mungbean sprouts are rich in vitamin C. AVRDC-The World Vegetable Center undertook research and development activities on this crop in 1973. Within the past three decades, AVRDC has made significant progress in developing breeding lines with early maturity (55 days), high yielding (up to 2.5 t/ha), and hold-seeded. These lines mature synchronously so that they can be harvested at one time. Moreover, they are resistant to mungbean yellow mosaic virus, cercospora leaf spot and powdery mildew. Utilizing AVRDC materials, national partners in South and Southeast Asia and around the world have developed and released to their farmers more than 110 varieties. The value of welfare derived from improved mungbean varieties and technologies in Pakistan has been estimated to be US$20 million. Estimated area planted to AVRDC's improved mungbeans are 600,000 ha in China, 200,000 ha each in Pakistan and Thailand, nearly a million ha in Myanmar, 70,000 ha in Bangladesh and about 500,000 ha in India. In addition to being used as dhal in South Asia, diverse products are produced from mungbeans in China, Korea, Japan, and Thailand including fried foods, desserts, and bean sprouts. Further improvement and expansion of such value-added products with improved mungbean production are likely to improve income and nutrition of poor rural and urban population.
