Mung Beans

Mung beans, also known as green gram, mungo, moong, mash bean, and golden gram, are an economically important legume native to India and East Asia that are now cultivated in many other regions of the world. This small, round bean is prized in many cultures for its taste, ease of cooking, and nutritional value. In this blog post, we will take a scientific look at the process of how mung beans travel from field to fork.

From Seed to Plant

Mung beans come from the mung bean seed, a small, oval-shaped bean. Like all legumes, the mung bean contains embryonic plants in the form of cotyledon seeds within its shell. After being planted into the soil, the mung bean seed is exposed to the warm temperatures and moist levels that the crop needs to germinate and grow. Within 3 days of the seed being planted, the primary root, which is the first part of the plant to emerge from the soil, breaks through its protective layer.

The mung beans reach full maturity at 80-90 days. As it matures, the roots of the mung bean plant grow and spread, anchoring the plant firmly in the soil while absorbing moisture and nutrients. The root system is crowned by a shoot system, which are the stems, leaves and flowers that eventually produce the mung bean pods. Small, round flowers form on the branches of the shoots and after pollinating, they will form pods that contain the mung beans.

Harvest and Post-Harvest

Mung beans are an important crop for smallholder farmers in many parts of the world, and the harvesting process looks different in each region. In India and the Philippines, manual harvesting is often employed. This involves cutting down the large groups of stalks containing the mung beans when the pods are visibly mature and dry, then shaking the pods off the stalk one bundle at a time onto a waiting tarp or sheet.

In other parts of the world, mechanical harvesting may be used. A harvester is a large piece of agricultural equipment with a rotating drum in the front and a collecting bin on the rear. As the machine rolls along the mung beans field, the drums gently knock ripe pods off the dried up plant. The pods are then collected in the bin and immediately transported to a processing facility.

At the processing facility, the mung beans are removed from the pods, cleaned and sorted according to size, shape, and colour. The beans are then either packaged in bulk containers to be sent to larger markets or sold directly in local stores.

From Field to Shelf

After the mung beans have been harvested and processed, they typically travel a long way before they make it to our dinner plates. Mung beans that are grown in India, China, and Southeast Asia, are often loaded onto ships and set sail on a journey to distant ports around the globe. Cargo ships need to stop in ports along their route for refueling and to load and unload containers of goods.

Once the containers of mung beans make it to their final destination, they must undergo customs inspections and various testing protocols before they can be sold to consumers. Following all the necessary checks, the mung beans will finally be transported to local stores, supermarkets and markets. The last stretch of the journey from field to fork is undertaken by the consumer, who purchases the mung beans from the store and brings it home for cooking and eating.

Cooking and Eating

Mung beans are a versatile legume that can be prepared in a variety of ways. They can be boiled, steamed, stir-fried, or even eaten raw. Many people opt to soak their beans overnight and then cook them in order to reduce the cooking time. In India and many other Asian countries, mung beans are a popular ingredient in curries, dal and soups. They can also be sprouted and added to salads, sandwiches and stir-fries.

In addition to tasting great, mung beans are an excellent source of dietary fiber and protein. They also contain a balance of essential amino acids, which are the building blocks of proteins. Mung beans are also a rich source of several vitamins and minerals, including B vitamins, vitamin C, calcium, zinc, iron, and magnesium.

Conclusion

From humble beginnings as a small legume seed planted in the soil, the mung bean takes quite a journey before it makes its way to our dinner plates. Through the hard work of farmers, traders, shippers, and food processing experts, mung beans make their way around the world to be enjoyed by millions of people. Not only are they tasty and nutrient-dense, but they have also been a staple of many cuisine for centuries. The next time you sit down to a delicious meal made with mung beans, take a moment to appreciate all the hard work that went into getting it to your plate.