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Mungbeans have a short growing season, taking just three months from sowing to harvest, and can be planted in spring or summer. Mungbeans are generally viewed as an opportunity crop, but they also provide a disease break, fix nitrogen, and encourage beneficial fungi in the soil.
Mungbeans are for an entirely different market than the main broadacre crops and in many ways are more similar to fruit and vegetable production. Mostly, they are eaten in the form they leave the farm gate with guaranteed quality and hygiene critical.
There are some important aspects to growing mungbeans that growers need to consider. Seed must be inoculated and of high quality to ensure even plant stands and to avoid uneven crop maturity. The aim is to establish 20 to 25 plants per square meter. Crops will need to be monitored for insects, particularly green vegetable bugs, heliothis and mirids. Crop must be dessicated to ensure evenness of maturity of the crop, and harvested as soon as possible.