Mungbean
Introduction
Blackgram is one of the important grain legumes in the rainfed farming system in dry and intermediate zones of Sri Lanka. It can be grown under low moisture and fertility conditions. It has high nutritive value and consist high content of proteins, vitamins and minerals.
Presently, blackgram is successfully cultivated in the districts of Anuradhapura, Polonnaruwa, Vavuniya, Kurunegala, Puttlam, Killinochchi, Mulathiv, Batticaloa and Jaffna. About 80% of blackgram crop cultivated during maha season as rainfed uplands crop and rest is grown in yala in paddy fields with supplementary irrigation. Cultivated extent and production of blackgram vary from year to year with a decreasing trend (Table 01). Consequently, the production is not sufficient for the demand. The national average yield of blackgram has been stagnating around 0.7-0.8 t/ha over the years, and it is far behind the research yield, which is about 1.5-2.0 t/ha. Until early nineties large quantities of blackgram were exported to various countries and no importation were recorded. However, recent figures illustrates that the large quantities of blackgram are imported annually (Table 01).
Extent, production and import data of blackgram in last five years
Blackgram is one of the important grain legumes in the rainfed farming system in dry and intermediate zones of Sri Lanka. It can be grown under low moisture and fertility conditions. It has high nutritive value and consist high content of proteins, vitamins and minerals.
Presently, blackgram is successfully cultivated in the districts of Anuradhapura, Polonnaruwa, Vavuniya, Kurunegala, Puttlam, Killinochchi, Mulathiv, Batticaloa and Jaffna. About 80% of blackgram crop cultivated during maha season as rainfed uplands crop and rest is grown in yala in paddy fields with supplementary irrigation. Cultivated extent and production of blackgram vary from year to year with a decreasing trend (Table 01). Consequently, the production is not sufficient for the demand. The national average yield of blackgram has been stagnating around 0.7-0.8 t/ha over the years, and it is far behind the research yield, which is about 1.5-2.0 t/ha. Until early nineties large quantities of blackgram were exported to various countries and no importation were recorded. However, recent figures illustrates that the large quantities of blackgram are imported annually (Table 01).
Extent, production and import data of blackgram in last five years
| Year | Extent (ha.) | Production (mt.) | Imports (mt.) |
| 1997 | 8782 | 6844 | 1659 |
| 1998 | 10171 | 8049 | 677 |
| 1999 | 8658 | 6730 | 5640 |
| 2000 | 6703 | 5420 | 7331 |
| 2001 | 6361 | 5125 | 7890 |
Source: Economics division, DOA
Nutritional value of blackgram
Blackgram is one of the rich sources of vegetable protein and some essential minerals and vitamins for the human body
(table 02).
Approximate analysis of nutrients in 100g of edible portion of blackgram
| Component | Amount |
| Protein ( %) | 20-25 |
| Fat (% ) | 1.3 |
| Ash (%) | 3.40 |
| Crude fiber ( %) | 4.2 |
| Starch ( %) | 40-47 |
| Vitamins | |
| Vitamin A (IU) | 300 |
| Vitamin B1 (mg / 100g ) | 0 .52- 0.66 |
| Vitamin B2 (mg / 100g ) | 0.29 - 0.22 |
| Niacin ( mg / 100g ) | 2.0 |
| Vitamin C ( mg / 100 g ) | 5 |
| Minerals | |
| Iron (mg / 100g ) | 7.8 |
| Calcium (mg / 100g ) | 145 |
Source : AVRDC,
Recommended Varieties
| Variety | MI - 1 |
| Year of recommended | Before 1965 |
| Special characters | |
| Days to maturity | 80-90 |
| Seed shape | Faily cylindrical |
| 1000 Seed wt.( g ) | 56 |
| Seed colour | Black |
| Average yield ( t / ha ) | 2.5 |
| Pest and Diseases | |
| Mungbean Yellow Mosaic Virus(MYMV) | Moderately susceptible |
| Cercospora leaf spot | Susceptible |
| Powdery mildew | Susceptible |
| Insect pest | |
| Bruchids | Moderately |
| susceptible | |
Field Establishment
Environmental /growth requirement
Prefer dry whether condition, Optimum T between 25 C - 35 C Maturity period should be coincide with the dry whether condition for high yield and quality seeds (this is one of the criteria to decide time of planting)
Optimum soil requirement pH 6-7
Well drained sandy to loam soil
Suitable Climatic Zones Dry & intermediate
Suitable cropping systems Can successfully incorporate in to the different types of cropping systems.
1. Rainfed uplands - maha / yala Mono culture
Intercropping: eg. Maize + blackgram
2. Rainfed lowlands yala Mono culture Intercropping
3. Major irrigation schemes - yala -Rice- legume system.
Blackgram 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
Land preparation Plough and harrow the land. Make ridges or flat beds according to the water supply
Seed rate MI-1 - 30 kg/ha
Planting method Put 2 seeds/hill and thin out weaker plant after 10-12 days
Space between rows - 30-40 cm ( 12 "- 16" )
Between plant in a rows - 10cm ( 2 ?- 3")
Depth of seeding - 1-1.5cm
Best time for cultivation Maha (wet) season - mid September to October
Yala (dry) season - March- April
Late planting crop can be damaged by MYMV disease or by drought.
Crop Management
Fertilizer application Basal dressing : Apply and incorporate in to the soil before sowing.
Urea 35, Triple super phosphate 100, Murate of potash 75 kg/ha
Top dressing : Apply at flowering (about 30 days after sowing)
Urea 30 kg/ha
Weed control Keep the crop free of weeds in first 6 weeks from seedling emergence, until the canopy is established. Before application of top dressing weeding should be done. If there are more weeds regular weeding should be practiced in 2 weeks interval.
Irrigation Proper soil moisture is important for good and uniform germination (first 3 weeks). In dry condition, water 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 and seed filling stages.
Prefer dry whether condition, Optimum T between 25 C - 35 C Maturity period should be coincide with the dry whether condition for high yield and quality seeds (this is one of the criteria to decide time of planting)
Optimum soil requirement pH 6-7
Well drained sandy to loam soil
Suitable Climatic Zones Dry & intermediate
Suitable cropping systems Can successfully incorporate in to the different types of cropping systems.
1. Rainfed uplands - maha / yala Mono culture
Intercropping: eg. Maize + blackgram
2. Rainfed lowlands yala Mono culture Intercropping
3. Major irrigation schemes - yala -Rice- legume system.
Blackgram 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
Land preparation Plough and harrow the land. Make ridges or flat beds according to the water supply
Seed rate MI-1 - 30 kg/ha
Planting method Put 2 seeds/hill and thin out weaker plant after 10-12 days
Space between rows - 30-40 cm ( 12 "- 16" )
Between plant in a rows - 10cm ( 2 ?- 3")
Depth of seeding - 1-1.5cm
Best time for cultivation Maha (wet) season - mid September to October
Yala (dry) season - March- April
Late planting crop can be damaged by MYMV disease or by drought.
Crop Management
Fertilizer application Basal dressing : Apply and incorporate in to the soil before sowing.
Urea 35, Triple super phosphate 100, Murate of potash 75 kg/ha
Top dressing : Apply at flowering (about 30 days after sowing)
Urea 30 kg/ha
Weed control Keep the crop free of weeds in first 6 weeks from seedling emergence, until the canopy is established. Before application of top dressing weeding should be done. If there are more weeds regular weeding should be practiced in 2 weeks interval.
Irrigation Proper soil moisture is important for good and uniform germination (first 3 weeks). In dry condition, water 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 and seed filling stages.
Nutrition
A serving of 4-5 white mushrooms provides 18 calories, 0 grams of fat and 3 grams of carbohydrates, yet is a good source of the antioxidant selenium; the B vitamins riboflavin, niacin and pantothenic acid; and copper. And mushrooms have close to 300 mg of potassium per serving, an important nutrient that many Americans do not get enough of. White buttons also contain 2.8 mg of the antioxidant ergothioneine and 15 IU of vitamin D.- See more at: http://mushroominfo.com/varieties/#sthash.dNRD9aCj.dpuf
Nutrition
A serving of 4-5 white mushrooms provides 18 calories, 0 grams of fat and 3 grams of carbohydrates, yet is a good source of the antioxidant selenium; the B vitamins riboflavin, niacin and pantothenic acid; and copper. And mushrooms have close to 300 mg of potassium per serving, an important nutrient that many Americans do not get enough of. White buttons also contain 2.8 mg of the antioxidant ergothioneine and 15 IU of vitamin D.- See more at: http://mushroominfo.com/varieties/#sthash.dNRD9aCj.dpuf
For more information, see the full summary of the mushroom growing process
below.
Mushrooms are our most unique growing vegetable, and mushroom growing is one of the most unusual stories in agriculture.
- White Mushrooms
- Crimini Mushrooms
- Portabella Mushrooms
- Oyster Mushrooms
- Shiitake Mushrooms
- Enoki Mushrooms
- Beech Mushrooms
- Maitake Mushrooms
White mushrooms, like all mushrooms,
grow from microscopic spores, not seeds. Plants growing from spores are called
fungi. A mature mushroom will drop as many as 16 billion spores. Spores must be
collected in the nearly sterile environment of a laboratory and then used to
inoculate grains or seeds to produce a product called spawn (the mushroom
farmer’s equivalent of seed).
Because mushrooms have no
chlorophyll, they must get all their nutrients from organic matter in their
growing medium. The medium, called compost, is scientifically formulated of
various materials such as straw, corn cobs, cotton seed and cocoa seed hulls,
gypsum and nitrogen supplements. Preparing the compost takes one to two weeks.
Then it’s pasteurized and placed in large trays or beds. Next the spawn is
worked into the compost and the growing takes place in specially constructed
houses where the farmers can regulate the crucial aspects of heat and humidity.
In two to three weeks, the compost
becomes filled with the root structure of the mushroom, a network of lacy white
filaments called mycelium. At that point, a layer of pasteurized peat moss is
spread over the compost. The temperature of the compost and the humidity of the
room must be carefully controlled in order for the mycelium to develop fully.
Eventually, tiny white protrusions form on the mycelium and push up through the
peat moss. Farmers call this pinning. The pins continue to grow, becoming the
mushroom caps, which are actually the fruit of the plant, just as a tomato is
the fruit of a tomato plant. It takes 17 to 25 days to produce mature mushrooms
after the peat moss is applied. Size is no indication of maturity in mushrooms.
Perfectly ripe ones vary from small buttons to large caps.
Each crop is harvested over a period
of several weeks and then the house is emptied and steam-sterilized before the
process begins again. The remaining compost is recycled for potting soil. The
harvested mushrooms are set in carts, refrigerated and then packaged and
shipped quickly to supermarkets, food processors and restaurants. The entire
process from the time the farmer starts preparing the compost until the
mushrooms are harvested and shipped to market takes about four months.
Crimini mushrooms are grown and
harvested in the same manner as the white mushroom. The reason they have a
darker color and slightly denser texture is that they come from a different
strain of spores.
Portabella mushrooms are also grown
like the white mushrooms. Actually, the portabella is a mature crimini. It’s
usually three to seven days older than the Crimini when harvested. As a result
of their longer growing period, portabellas develop much larger caps, ranging
up to six inches in diameter.
Oyster mushrooms, like other
mushrooms, are grown in mushroom houses, but they require a bit more humidity
and fresh air than the white variety. They grow well on a range of agricultural
and wood waste products, including hardwood chips, chopped cereal straws or
corn cobs. After the growing medium is pasteurized and cooled, it is
inoculated; that is, mixed with spawn and packed into long, tubular shaped
plastic bags. Holes are punched in the bags to allow the mycelium to breathe
and the bags are hung up or set on racks in the growing rooms. After about 14
days, the mushrooms pop out through the holes and can be harvested. If straw is
used as a growing medium, the substrate can be used as fertilizer after
mushroom production is completed.
Shiitake mushrooms were originally
cultivated on natural oak logs, a process which took two to four years before
the mycelium colonized the wood sufficiently to produce fruiting. Shiitakes
were harvested on a seasonal basis (spring and fall) for about six years. Now,
however, oak sawdust is packed into poly bags, sterilized, inoculated with
spawn and placed in environmentally controlled rooms. These man-made “logs”
produce shiitakes in seven weeks. The total process, from spawning to the end
of harvesting, takes about four months as compared to the six-year cycle on
natural logs.
Current technology uses automated
systems to fill plastic bottles with substrate usually ground corn cob pellets
along with other ingredients such as wheat bran and soybean meal. The bottles
are sterilized, inoculated with the mushroom culture and placed in growing
houses. When the substrate is fully colonized with mycelium, the bottles are
moved to an area where a plastic collar is attached to the mouth of the bottle.
This collar guides the forming mushrooms to grow straight up to help control
carbon dioxide. enokis require a colder environment, 45 degrees, compared to
growing temperatures of about 60 degrees, which other varieties require. After
about 90 days, the mushrooms are harvested. The collars are removed, the Enokis
plucked from the mouth of the bottle and usually packaged in shrink-wrapped
bags. The remaining substrate is recycled, since enokis only produce one set of
fruiting bodies per crop.
In some ways, growing beech
mushrooms is similar to growing enokis. Plastic bottles are sterilized,
inoculated with mushroom culture and then placed in growing houses to allow the
substrate to colonize with the mycelium. However, beeches require a temperature
of 60 to 64 degrees in order for the culture to fully develop. It takes about
100 days to produce a mature crop. Afterward, the mushrooms are harvested and
packaged for sale. Since beeches only produce one set of fruiting bodies per
crop, the remaining substrate is recycled for agri-business products.
The cultivated maitake starts out as
a mushroom “culture”- a piece of mushroom tissue grown on special sterile media
in a petri plate in a laboratory. The culture is used to make mushroom spawn- a
series of steps to make a lot of mushroom tissue out of a little. The mushroom
spawn is used to inoculate maitake production logs, which are made out of sawdust
supplemented with grain byproducts such as bran. The logs go through a “spawn
run” where the mushroom spawn colonizes the sawdust and supplements and knits
them together in a solid mass. This takes about 30 days. The logs are incubated
in special mushroom houses with temperature, humidity and air flow carefully
controlled. Once the logs start to pin ( small mushrooms begin to form) the
logs are moved into “fruiting” houses which are also very carefully controlled
to provide the best environment for mushroom formation. Like the enoki
mushroom, maitake produces only one time, then the substrate is recycled into
agri-business products. The whole process from lab to table takes from 10 to 14
weeks.
- See more at:
http://mushroominfo.com/growing-mushrooms/#sthash.UpyfhhOE.dpuf
No comments:
Post a Comment