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Welcome To PRC, BARI

Welcome To PRC, BARI. Welcome. Varieties and Production technologies of Mungbean for R-W-Mungbean Pattern. 1. Presented by Md. Omar Ali Senior Scientific Officer Pulses Research Centre Bangladesh Agricultural Research Institute . Importance of Mungbean.

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Welcome To PRC, BARI

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  1. Welcome To PRC, BARI

  2. Welcome Varieties and Production technologies of Mungbean for R-W-Mungbean Pattern 1

  3. Presented by Md. Omar Ali Senior Scientific Officer Pulses Research Centre Bangladesh Agricultural Research Institute

  4. Importance of Mungbean • most important considering both area and production • mainly cultivated after harvesting of Rabi crops • can fit in as a cash crop between major cropping patterns • shows increasing trend in productivity • Added substantial amount of nitrogen and other nutrients to the succeeding non-legume crops

  5. Nutrient Supply from Different Organic Materials

  6. BARI Released Varieties of Mungbean

  7. Mungbean varieties developed by PRC, BARI BARImung-1 (1982): 1 t/ha BARImung-2 (1987): 1.2 t/ha BARImung-3 (1996): 1.3 t/ha BARImung-4 (1996): 1.4 t/ha BARImung-5 (1997): 1.7 t/ha BARImung-6 (2003): 1.8 t/ha 14

  8. BARIMung-2 Mungbean Characteristics • Introduced from Philippine (M-7715) • Released: 1987 • Plant height: 45-52 cm • 1000 Seed wt.:25.33gm • Duration:65-70 days • Tolerant to YMV & CLS • Photo Insensitive • Protein: 22.56%, CHO: 46.15% • Head Dhal yield: 76.1% • Cooking Time: 15 min • Yield :1.1-1.35 t/ha Head Dhal- Intact cotyledon after splitting using traditional method of dehulling

  9. BARIMung-3 Mungbean Characteristics • Developed from crossing between Sonamung and BARIMung-2 • Released: 1996 • Plant height: 50-55cm • 1000 Seed wt.:29.4 gm • Duration:60-65 days • Tolerant to YMV & CLS • Photo Insensitive • Protein: 20.81%, CHO: 49.53% • Head dhal Yield: 67.5% • Cooking Time: 15 min • Yield :1-1.3 t/h

  10. BARIMung-4 Mungbean Characteristics • Developed from local cross (BMX 841121) • Released: 1996 • Plant height: 52-57 cm • 1000 Seed wt.: 31.9gm • Duration:60-65 days • Resistant to YMV & CLS • Photo Insensitive • Protein:23.1%, CHO: 51.32% • Head dhal Yield: 68% • Cooking Time: 17 min • Yield :1.1-1.3 t/h

  11. BARIMung-5 Mungbean Characteristics • Introduced from AVRDC (NM- 92) • Released: 1997 • Plant height: 41-46 cm • 1000 Seed wt.: 41.9 gm • Duration: 58-60 days • Resistant to YMV & CLS • Photo Insensitive • Protein: 20.93%, CHO: 49.46% • Head dhal Yield: 68% • Cooking Time: 18 min • Quite Synchrony in maturity • Yield :1.4-1.45 t/ha

  12. BARIMung-6 Mungbean Characteristics • Introduced from AVRDC (NM- 94) • Released: 2003 • Plant height: 40-45 cm • 1000 Seed wt.: 51.0 gm • Duration:55-60 days • Tolerant to YMV & CLS • Photo Insensitive • Protein: 21.2%, CHO: 46.8% • Head dhal Yield: 67.2% • Cooking Time: 18 min • Synchrony in maturity & late potentiality • Yield : 1.6 – 2.0 t/ha BARI, 2003

  13. BARImung-6

  14. Seeds of BARImung-1,2,3,4,5& 6 1 2 3 4 5 6

  15. Cropping Season and Existing Cropping Systems • T. aman rice - Mung -T. aus = Late Rabi • T. aman -Vegetable/Winter crop-Mung = Kharif-1 • Alternate- (i) Early rabi crops/Sugarcane- • Mung -T.aus/T.aman • (ii) Sugarcane + 2nd intercrop • iii) Aus/Jute-Mung - Fallow = Kharif-II • Alternate - Aus/Jute-Mung - Rabi crops

  16. New potential cropping system By the inclusion of BARImung-6,the improved cropping pattern, wheat-mungbean - rice has been developed, which rotations can boosts farm productivity and soil fertility is also improved to benefit the succeeding crops.

  17. Hilly areas: 1.56 M ha Char land: 0.83 M ha Hill Agriculture Coastal area with high saline: 0.88 M ha High barind tract with drought: 0.30 M ha 53

  18. Crop management in Mungbean • Soil :Highly drained, upland and loomy soil • Land Preparation:1-2 plowing and laddering • Date of Sowing: Mid March – 1st week of April • Variety: BARI Mung -5, BARI Mung-6, • BU Mung -4, BINA Mung 5 and BINA • Mung-8 • Seed Rate : 18 kg/ha (S) and 22 kg/ha (B) • Sowing method: Broadcast/Line sowing

  19. Cont’d • Fertilizer: 20-40-20-1.5 kg/haof NPKB • Weeding and Thing: 15-20 DAE • Irrigation : Pre and Post sowing • Drainage: If need • Pod Picking: During blackish in color • Disease and Insect management :

  20. Farmer’s field demonstration

  21. Production of grain Table -1: Two years (2002-03 & 2003-04) pooled results of yield of rice-wheat and mungbean over location

  22. Improvement of soil health: It will be break cereal based mono-culture in the cropping system. After two picking of pod it provides 8-10 t/ha green/brown bio-mass which improved soil health through recycling organic matter.

  23. Table -2 : Effect of BARImung-6 cultivation on nutrient status of soil at PRC, Ishurdi

  24. Utilization of fallow land After wheat maximum lands remains fallow up to monsoon rice. But by the inclusion of BARImung-6, 75% lands of wheat can easily be brought under mungbean cultivation.

  25. Mungbean for nutritional food security It is a protein rich pulse crop which contents 21.8% protein, 46.8% carbohydrate and other nutrient elements. But at presently only 12 grams of pulse per capita per day are consumed against 45 grams due to unavailability of pulses. In this context, additional production of mungbean not only provided dal but also nutritious food like mugankur and fried dal etc. are to be produced.

  26. Creation of Job opportunity Picking of mungbean pod creates a job opportunity especially to the rural women and children in their idle time.

  27. Employment opportunity for women through harvesting of mungbean pods Mungbean Pod Pickers to Home

  28. Weighing of harvested mungbean pods (BARImung-6)

  29. Income generation It was estimated that by picking mungbean pod about Tk 150-200/day/person can be earned. Additional production of mungbean may be use as value aided product which provide 3- 4 times income over raw mungbean and small industry will be developed which will increase income of the people.

  30. Poverty alleviation Creation of job and increase income will be help full poverty alleviation.

  31. Grow more pulses to keep your pulse well Thank You All

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