Vol. 11, Special Issue 6 (2022)

Author(s):
Ram Prawesh Prasad, Dibyanshu Shekhar, MS Kundu and Chandan Kumar

Abstract:
India is the largest producer (26%) of world’s production and consumer (30%) of total pulses of the world. The frequency of pulses consumption in the country is much higher than any other source of protein, which indicates the importance of pulses in their daily food habits (Raj et al. 2013) Green gram is the third important pulse crop of India grown in nearly 8 per cent of the total pulse area of the country. Its seed contains 24.7% protein due to its supply of cheaper protein source, it is designated as “poor man’s meat” (Potter and Hotchkiss, (1997). Every100 g of mungbean seeds contains 132 mg calcium, 6.74 mg iron, 189 mg magnesium, 367 mg phosphorus and 124 mg potassium and vitamins (Haytowitz and Matthews, 1986). Green gram has high digestibility and palatability, its pods are used as green vegetable. The present study was carried out by Krishi Vigyan Kendra, Darbhanga during summer season from 2018-19 to 2020-21 in the farmer’s field of twelve villages of Darbhanga District. From the finding, it can also be concluded that use of scientific methods of green gram cultivation can reduced the technology gap to a considerable extent thus leading to increased productivity of the district. Moreover, extension agencies in the district need to provide proper technology support to the farmers through different educational and extension methods to reduce the extension gap for higher pulses production in the Darbhanga district of Bihar.