Green gram

This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.

1. GREEN GRAM Vigna radiata GROUP: No 04 EXPORT AGRICULTURE

2. Outline Classification Description Morphology Varieties Soil & climatic requirement Suitable cropping systems Field establishment Crop management Harvesting S torage and post-harvest P est and disease management U ses and value added products Green gram Group No: 4 2

3. GREEN GRAM CLASSIFICATION Family : Fabaceae Genus : Vigna Species: V . radiata Green gram Group No: 4 3

4. DESCRIPTION Annual legume crop Protein rich cereal Originated from India Cultivated in dry and intermediate zones of Sri Lanka 80% Cultivated during maha season R est is grown in yala in paddy fields with supplementary irrigation Green gram Group No: 4 4

5. Annual yield around 8000-10000Mt/ha Extent of cultivation is 6500-7000 hectares S uccessfully cultivated in the districts: Anuradhapura, Polonnaruwa Vavuniya , Kurunegala Puttlam , Killinochchi Mulathiv , Batticaloa Jaffna Green gram Group No: 4 5

6. MORPHOLOGY It grows 45 to 120cm tall Roots Deep rooted plant Lateral branches of roots contain nodules - it contain nitrogen-fixing bacteria Green gram Group No: 4 6

7. Stem Herbaceous Branching at the base Covered with short, fine , brownish hair Leaves : - Alternate - Trifoliate with long petioles Green gram Group No: 4 7

8. Flowers: Greenish to bright yellow Fruit : Pod Seed: - Small - Slightly flattened Globular with green, yellow, black, brown or mottled testa Green gram Group No: 4 8

9. VARIETIES Variety Yield (kg/ha) Life cycle(days) MI 1 1500 60-65 Harsha 1200 55-60 Suitable varieties in Sri Lanka Green gram Group No: 4 9

10. Recommended variety by Department of Agriculture  MI 1 Characteristics : Days to maturity Seed shape 1000 Seed wt.( g ) Seed color Average yield ( t / ha ) - 80-90 - Fairly cylindrical - 56 - Black - 2.5 Green gram Group No: 4 10

11. SOIL & CLIMATIC REQUIREMENT Rainfall 600mm-1000mm Soil Well drained sandy to loam soil pH range pH 6-7 Temperature 25 ºC - 35 ºC Green gram Group No: 4 11

12. SUITABLE CROPPING SYSTEMS S uccessfully incorporate in to the different types of cropping systems Rainfed uplands - Yala / maha Mono culture - Intercropping : eg . Maize + green gram 2. Rainfed lowlands Y ala Mono culture Intercropping Green gram Group No: 4 12

13. 3 . Major irrigation schemes - Yala - Rice-legume system Green gram can be grown as a relay crop - before the on set of yala rains or with rainfall during yala season 4 . Minor irrigation schemes - yala 5. Under agro well - yala Green gram Group No: 4 13

14. FIELD ESTABLISHMENT Land preparation Plough and harrow the land Make ridges or flat beds according to the water supply Time of planting Maha ( wet) season - mid September to October Yala (dry) season - March- April Green gram Group No: 4 14

15. Sowing Seed rate is 30kgs per hectare Put 2 seeds per hill and thin not weaker plant after 10-12 days Spacing B etween rows  30cm- 40cm B etween plants  10cm depending upon seed size and season Depth of the seedling  1- 1.5cm Green gram Group No: 4 15

16. CROP MANAGEMENT Fertilizer A pplication Basal dressing : Apply and incorporate in to the soil before sowing Urea 35kg/ha - TSP 100kg/ha - MOP 75kg/ha Top dressing : Apply at flowering (about 30 days after sowing) Urea 30 kg/ha Green gram Group No: 4 16

17. Weed Control Keep the crop free of weeds first 6 weeks from seedling emergence Before application of top dressing  weeding should be done If there are more weeds regular weeding should be practiced  in 2 weeks interval Green gram Group No: 4 17

18. Irrigation W ater supply should be done  4 days interval After 3 weeks, irrigation should be done  7 days interval When pod maturing time  water supply should be cut down Sufficient moisture is essential during - germination - flowering - seed filling stages Green gram Group No: 4 18

19. HARVESTING Maturity period should be coincide with the dry whether condition  for high yield and quality seeds H arvesting is done when 80% of the pods have reached physiological maturity stage T wo picking are done at weekly intervals Green gram Group No: 4 19

20. Pods are threshed manually  after complete sun drying Finally seeds are winnowed  to separate the chaff Dried under sun Green gram Group No: 4 20

21. STORAGE AND POST-HARVEST Moisture content of seeds should not be above 13% at storage S eeds are mixed with ash or sand  to protect from storage pests S tored in gunny bags and kept in clean, ventilated place Green gram Group No: 4 21

22. PEST AND DISEASE MANAGEMENT Diseases Mung bean yellow mosaic virus Powdery mildew Green gram Group No: 4 22

23. Bacterial blight Cercospora leaf spot Anthracnose Green gram Group No: 4 23

24. P ests Pod borer Beetles Whitefly Green gram Group No: 4 24

25. Aphids - Pod sucking bug Foliage beetle - Bean flies Green gram Group No: 4 25

26. USES AND VALUE ADDED PRODUCTS As a vegetable In confectionary production Noodles production - cellophane noodles Cosmetic production - as face cleanser Detergent and soap production Enzyme production - protease from green gram husk

27. Green gram Group No: 4 27

28. REFERENCES http:// www.agridept.gov.lk /index.php/en/crop-recommendations/1465 http:// wwwscientificjournal.blogspot.com /2010/08/morphology-of-mung-bean.html Green gram Group No: 4 28

29. GROUP MEMBERS H.A.S.P. Kularatne UWU/EAG/11/0003 B.M.S.K. Ekanayak UWU/EAG/11/0004 K.A.M.Y.C Jayathissa UWU/EAG/11/0010 S.M.V.M Senevirathne UWU/EAG/11/0011 Green gram Group No: 4 29

30. THANK YOU Green gram Group No: 4 30