• Pigeon Pea

    Pigeon Pea 1 2 3 4 5 The pigeon pea is also known as Gandule bean, tropical green pea, kadios, congo pea, gungo pea, gunga pea, fio-fio, mgbumgbu, toor dal. The centre of origin of pigeon pea is eastern part of India. This crop is cultivated since 3,500 years. Now days pigeon peas are widely cultivated in all tropical and semitropical regions. India is the major producer of pigeon pea, appx. 82% of total production is grown in India. Apart from India, eastern Africa and Central America are the world's main pigeon pea-producing regions. Scientific Classification of Pigeon Peas Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Fabales Family:  Fabaceae Genus:  Cajanus Species:  C. cajan Binomial name Cajanus cajan (L.) Millsp. Health benefits of Pigeon pea Excellent source of protein For vegetarians pigeon pea is the safest and highest source of protein, which helps in muscle and organ development. Vitamins and minerals Pigeon pea contains vitamins and minerals such as thiamin, riboflavin, niacin, vitamin B-6, folate, vitamin A along with calcium, iron, magnesium, phosphorous, potassium zinc and sodium. Liver protection: Pigeon peas are also helpful in liver protection if we consume on regular basis. Research studies show that when pigeon pea given to test mice with damaged livers showed a substantial improvement in the condition. Not only in healing it also showed sustained liver protection when given regularly. Can treat diarrhea and dysentery Traditionally it’s believed that young leaves of this plant are useful in treating diarrhea and dysentery. The leaves are taken and made into a paste and consumed. Alternatively, the juice of young leaves can be given for treating diarrhea and dysentery.   Nutrition fact Pigeon peas, mature, raw  Amount per 100gms Calories 343 % Daily Value* >Total fat            1.49 g Sodium 17 mg Total Carbohydrate   62.78g Dietary fiber 15 g Sugar n/a Protein 21.7 g Thiamin (Vitamin B1) 0.643 mg(56%) Riboflavin (Vitamin B2) 0.187 mg (16%) Niacin (Vitamin B3) 2.965 mg (20%) Pantothenic acid(B5) 1.266 mg (25%) Vitamin B6 0.283 mg (22%) Folate (Vitamin B9) 456 µg (114%) Choline 0.00 mg (0%) Vitamin C 0 mg Vitamin E 0.0 mg Vitamin K 0.0 µg Calcium 130 mg (13%) Iron 5.23 mg (40%) Magnesium 183 mg (52%) Manganese 1.791 mg (85%) Phosphorus 367 mg (52%) Potassium 1392 mg (30%) Sodium 17 mg (1%) Zinc 2.76 mg (29%) Per cent Daily Values are based on a 2,000 calorie diet. Pigeon Peas, immature, raw Amount per 100gms Calories 136 Kcal % Daily Value* Total fat 1.64 g Sodium 5 mg Total Carbohydrate 23.88 g Dietary fiber 5.1 g Sugar 3 g Protein 7.2 g Thiamin (Vitamin B1) 0.4 mg (35%) Riboflavin (Vitamin B2) 0.17 mg (14%) Niacin (Vitamin B3) 2.2 mg (15%) Pantothenic acid(B5) 0.68 mg (14%) Vitamin B6 0.068 mg (5%) Folate (Vitamin B9) 173 µg (43%) Choline 45.8 mg (9%) Vitamin C 39 mg Vitamin E 0.39 mg Vitamin K 24 µg Calcium 42 mg (4%) Iron 1.6 mg (12%) Magnesium 68 mg (19%) Manganese 0.574 mg (27%) Phosphorus 127 mg (18%) Potassium 552 mg (12%) Sodium 5 mg (0%) Zinc 1.04 mg (11%) Per cent Daily Values are based on a 2,000 calorie diet.


    Continue reading
  • Cow Pea

    1 2 3 4 5 Cowpea is mainly cultivated in Africa, Asia, Europe, United States and Central and South America. Homeland of cowpeas is Southern Africa which later moved to East and West Africa and Asia. This is a food and animal feed crop. It is assumed that name “cowpea” was derived because it was an important livestock feed for cows in the U.S. 85% sand with less than 0.2% organic matter and low level of phosphorus is best composition for this crop to grow. Generally this is well adapted in drier regions where other food legumes do not perform well.  In South America, it is known as black eyed peas and it is a very common food ingredient.   Scientific Classification of Cow pea Kingdom Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Fabales Family: Fabaceae Genus: Vigna Species: V. unguiculata Binomial name Vigna unguiculata (L.) Walp.   Varieties of Cow Pea Cowpeas varieties depends upon its bean shape, size and color. Black-eyed or pink-eyed/purple hull peas These white colored seeds have black, pink or purple eye like shape around the hilum. Seeds are not tightly packed or crowded in the pod and are kidney shaped or oblong. Brown-eyed peas These types of cowpeas have green to lavender colored pods. When immature seeds of this type are cooked, it has very tender and a delicate flavor. Crowder peas As the name suggests, this type of cowpeas are “crowded” in the pod and have seed of black, speckled and brown eyed. Cream peas Seeds are cream colored. This type of seeds looks like intermediate between the black-eyed and Crowder types. White acre type Seeds are kidney-shaped with a blunt end, semi crowded and generally tan in color. Clay types These older varieties are medium to dark brown in color and kidney- shaped, but are rarely grown Nutrition Fact Calories 116 Calories from fat 6 Total fat 1g 1% Saturated fat 0g 1% Trans fat Cholesteratol 0 mg 0% Sodium 4 mg 0% Total Carbohydrate 21 g 7% Dietary fiber 6g 26% Sugar 3g Protein 8g Vitamin A 0% Vitamin C 1% Calcium 2% Percent daily values are based on a 2,000 calorie diet. Caloric Ratio of Cowpea   Usage in daily life Cowpeas are used as vegetable and as a grain also. Dried pulses are cooked with vegetables to make a thick soup.  In Tamilnadu and Kerala state of India cake like dish called kozhukattai is made from cowpeas.  Srilankan people used cowpeas in many different ways and famous way is with coconut milk while in Turkey cowpea is boiled covered with olive oil, salt, thyme and garlic sauce and eaten as an appetizer.   References www.nutritiondata.self.com www.nda.agric.za www.iita.org


    Continue reading
  • Horse Gram

    1 2 3 4 Horse Gram which is also known as “Kulath” is a very popular gram used commonly in food recipes in the northern part of India. This lesser known gram world over has a bounty of benefits, that many of us stay deprived, owing to lack of awareness and knowledge about the gram. This gram is generally used as a cattle feed. The plant of Horse gram is known to have antioxidant and diuretic action and be found to be extremely useful and recommended by doctors in the treatment of haemorrhoids, diarrhoea and haemorrhage. The gram is further beneficial in cases of bleeding during pregnancy, menstrual disorders, colic and weak liver, spleen enlargement, leucorrhoea, hypertension, kidney stones, gall stones and many other serious health concerns. This gram is rich in B-complex vitamins and protein, and is highly delicious for the taste buds and nutritious as well. In India, the horse gram is mostly prescribed as an Ayurvedic medicine for conditions like difficulty in breathing, cough, ulcers, gastric problems, excessive perspiration, and worm infections and also helps control joint pain. However, this gram is not suggested for women during pregnancy and those with tuberculosis. Those who suffer from kidney stones or gall stones, can consume horse gram by soaking a little quantity in a glass of water for about 8 to 10 hours, and then it can be mashed up to be consumed two times a day. The horse gram is an excellent food for those looking to reduce weight. This Indian brown lentil is known by different names in India –Kulthikalai (Bengali), Kulthi (in Hindi), Ulavalu (Telegu), Kollu (in Tamil), Hurali (Kannad), Kadthi dal (Gujarati), Kolatha(Oriya), Kulith (Marathi), Gahat (Kumaoni) and Muthira (Malayalam).  Because of lack of commercial interest, teh horse gram is generally cultivated as a cattle fodder. According to a study by scientists from the Indian Institute of Chemical Technology, they have found that the unprocessed raw horse gram seeds possess anti-hyperglycemic properties and qualities that reduce insulin resistance. Hence, horse gram is a highly recommended food for diabetics. On a comparative analysis between horse gram seeds and their sprouts, it was found that the seeds have greater beneficial effects on the health of hyperglycemic individuals over the sprouts. Calling horse gram as a poor man's pulse crop in South India, it is generally used as a body warming food for rich energy in winters. Further study by scientists indicate that the horse gram seeds are rich in polyphenols, proteins and flavonoids, the major anti-oxidants present in fruits and other materials. Some of the benefits with specified consumption patterns deliver huge health benefits from the horse gram, they are: When horse gram is mixed with asafoetida, dry ginger and “veed salt”, it helps treat stomach pain immediately. Use of horse gram in diet relieves the pain caused from dry piles. Use in women dietary intake, as horse gram helps in purification during menstruations. A semi-liquid solution of horse gram in water helps reduce flatulence and gas. Eating kulath regularly keep you afar of worm infections and tones up the digestive to prevent acidity and flatulence. For immediate relief from cold, take a small quantity of horse gram, boil it and cool it. Then mix this into a grinder for semi solid paste, add salt and pepper to taste. This will offer immediate relief from sore throat, cold and cough. In Andhra Pradesh, horse gram soup is recommended for persons suffering from jaundice, or water retention and also helps compensate iron deficiencies in the body. In Pahari regions of northern India, this legume is used to make khichdi. 


    Continue reading
  • Black Gram

    1 2 3 4 Black gram is mainly cultivated in Indian subcontinent. Black lentil is nothing but the split black gram and after  removing black skin it is sold as white lentil. In India Black gram is popular as “Urad dal” and it is highly prized pulse among all the pulses. Apart from India it is also cultivated in Pakistan, Afghanistan, Bangladesh and Myanmar. Most suitable climate to cultivate Black gram is 27-30º C with heavy rainfall. This annual crop prefers loamy soil which has high water preservation capability. Black gram grows normally in 90-120 days and it also enriches the soil with nitrogen.   India is major producer and consumer country of black gram.    Scientific Classification of Black gram Varieties of Black gramImportant varieties of Black gram are Type 27, Type 56, Pusa 1, Pant 430, Khargone 3, ADT 1 to 3, HPU 6, T 65, LBG 402, LBG 22, LBG 20.   Health benefits of Black gram Best source of protein, fat and carbohydrates. Black gram also contains iron, folic acid, calcium, magnesium, potassium and vitamin B which are necessary for our body It has two types of fibers: soluble and insoluble. Insoluble fiber helps to prevent constipation and soluble fiber helps in our digestion system. It also helps to reduce cholesterol which ultimately improves cardiovascular health. High amount of magnesium and folate of Black gram support blood circulation. Black gram has medical properties which help to heal Rheumatic pains, stiff shoulder and contracted knees Usage in daily life Main and important use of Black gram is to make Dal, even split lentil is used for same purpose. Apart from this it is also used in making Uttappa, Dosa, Idali, Vada, Dal Makhhani etc.  


    Continue reading
  • Chickpeas

    1 2 3 4 The chickpeas, also known as a garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram has an interesting fact behind its name. It’s called Chickpea because it looks like baby chick. This pulse is estimated to be at least 7,500 years old and was originally cultivated at Mesopotamia and The eastern Mediterranean. Currently, it is grown in India, Middle East and various parts of Africa. This highly nutritious pulse is ranked third in the important list of the food legumes that are cultivated throughout the world. Chickpeas have mainly two types i.e. Desi and Kabuli. India is the largest producer of Chickpeas and approx 80-90% supply of Chickpeas to the world is from India. Seeding of Chickpeas can be done into standing or tilted stubble and fallow. Kabuli chickpeas are planted when soil temperature at a depth of 2 inches to 3 inches reaches at least 10ºC while Desi types are planted in soil that is 4 ºC or above to reduce soil-burn diseases. Chickpea is an annual crop, cultivated in cool season. Fertile sandy & loam soil in various parts of India provide perfect condition for Chickpea growth. Indian weather conditions of 21 ºC to 26 ºC daytime temperatures and 17 ºC to 21 ºC night temperatures also favor this crop. Chickpeas have deep tap root system so they can endure drought conditions by extracting water from deeper soil. Maturing time require for Chickpeas is 120 days.   Scientific Classification   Kingdom Plantae (unranked) Angiosperms (unranked) Eudicots (unranked) Rosids Order Fabales Family Fabaceae Genus Cicer Species C. arietinum Binomial name Cicer arietinum L.   Varieties of Chickpeas There are mainly two types of Chickpeas: Desi and Kabuli. This classification is based on seed size, colour, thickness and shape of the seed coat.   Desi Chickpeas are smaller, angular seeds with thick seed coats that range in colour from light tan and speckled to solid black. This type of Chickpea is mainly grown in India, Bangladesh, parts of Pakistan, Ethiopia, Mexico, and Iran. Desi Chickpeas are the most widely grown under dry land.   Kabuli chickpeas have larger seeds with paper thin seed coats that range in colour from white to pale cream to tan. Kabuli Chickpeas is mainly cultivated in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to India. In compare with Kabuli chickpeas, Desi chickpeas have a markedly higher fiber content and hence a very low glycemic index which may make them suitable for people with blood sugar problems.   State Recommended Varieties Andhra Pradesh ICCV-2, ICCV-37, ICCV-4, ICCV-10 Assam KWR-108, BG-256, L-550, KPG-59 Gujarat     Pusa-319, Vijay, ICCV-4, Pusa-240, GG-1, Pusa-1053 Haryana Haryana Chana-1, GNG-469, Pusa-362, Gora Hisari, Karnal Chana, Gaurav, H-208, H-335, Pusa-1053 Himachal Pradesh BBG-1, Haryana Chana-1, L-550 Jammu & Kashmi GNG-469, L-550, PBG-1, Haryana Chana-1 Karnataka BDN 9-3, ICCV-10, ICCV-2 Annegiri-1 Punjab PBG-1, GNG-469, Haryana Chana-1, Gaurav, L-550, C-235, G-543, Pusa-1053, GPF-2, PDG-3 Rajasthan GNG-416, GNG-469, GNG-663, PBG-1, L-550, Pusa-256, RSG-44, Pusa-1053, PDG 84-1 Tamil Nadu ICCV-10, BDN 9-3, CO-3, CO-4 Uttar Pradesh KWR-108, Avrodhi, BG-256, K-850, Pant G-186, Pusa-372, Radhey, JG-315, Uday (KPG-75), Pusa-1003, Pusa-1053 Madhya Pradesh JG-74, JG-315, Vijay, Pusa-256, Phule G-5, Pusa-1053 Maharashtra Vijay, Phule G-5, Vishal, ICCV-10, Pusa-1053 Orissa Radhey, ICCV-10, L-550, Pusa-372, Pusa-1003 West Bengal Pusa-372, KWR-108, KPG-59, BG-256, Pusa-1003 Bihar KWR-108, Avrodhi, BG-256, Pant G-114, Pusa-209, L-550, Pusa-1003 North Eastern States KWR-108, Avrodhi, KPG-59, BG-256 Here is brief idea of state wise Chickpeas varieties: Desi Chickpeas varieties   Type Maturity duration(days) Specification Yield potential(quintals / hectare) Avrodhi 150-155 ·       Medium tall ·       Semi erect ·       Brown colour 25-30 Pant G-186 125 22-25 Gaurav 140-145 ·       Medium ·       Semi erect ·       Grain is bold and brownish yellow 23-30 Uday (KP -75) 140-145 ·       Medium size ·       Brown colour 20-25 Pusa-256 145-150 ·       Bold and brown colour 22-25 Pusa – 362 145-155 ·       Medium size 25-30 Pusa-372 120-140 ·       Medium size ·       Susceptible to wilt diseases 18-22 JG-315 145-150 ·       Resistance to wilt disease 25-30 Haryana Chana-1 135-145 ·       Grain colour is Bright yellow ·       Resistance to wilt disease 22-25 Gora Hisari 140-150 ·       Bold and light brown ·       Suitable for irrigated areas only 18-20 K-850 145-150 ·       Seeds are round, smooth, reddish-brown 25-30 Pant G-114 150 ·       Seeds are brown 30-35 H-208 ·       Seeds are brown and medium bold 25-30 H-355 160 ·       Seeds are small and brownish-yellow 20-25 Radhey 150 ·       Smooth, light brown and bold 25-30 C-235 145-150 ·       Yellowish-brown in colour ·       Medium size 30-35 G-543 ·       Grow in Punjab and Haryana 20-25 BR -78 142-145 ·       Green and medium size seed 20 ST-4 155-158 ·       Brown seeded ·       Semi spreading 20-25 RS-10 155-158 ·       Brown seeded ·       Semi spreading 20-25 RS-11 Medium ·       Medium bold ·       Brown color 20-25 PUSA-209 145-165 ·       Medium bold ·       Light brown 25-30 BDN-9-3 95-100 ·       Yellowish-brown seed 10-12 Annegri-1 100 ·       Yellowish-brown seeds ·       Medium size 10-15 Phule G-5 ·       Pink seeded variety ·       Medium size ·       Round smooth seed coat 12-15 C-3 90-100 ·       Seeds are yellowish-brown ·       Medium size 15 B-124 135-140 ·       Small seeded variety 24 Kabuli Chickpeas varieties   Type Maturity duration (days) Specification Yield potential (quintals / hectare) C-104 170 Salmon colour Very bold seeds are creamy white Double the size of desi gram 15-20 L-550 160 Very early flowering among all the kabuli types 18-22 L-144 Seeds are bold and whitish-orange 12-15 Pusa-1003 130-135 Extra bold seeds Resistance to wilt disease 25 Pusa-1053 130-140 Extra bold seeds Essential to wilt disease 25 Sadabahar 145-160 Green colour grain Grade specification of Chickpeas Desi Chickpeas Specification  Desi Chickpeas Values Foreign Matter 1% Green (Cotyledon color), Immature, shrunken, shriveled seeds 3% Broken and Splits 2% Damaged and Weeviled 3% (Weeviled 2% max.) Moisture 10% Varietal Admixture 3% (max) HS Code: 07132000   Kabuli Chickpeas Specification Chickpeas 75/80 counts 58/60 counts 44/46 counts 42/44 counts 40/42 counts Moisture (V/W) 12% max. 12% max. 12% max. 12% max. 12% max. Broken/Split/Insect Infested 2.5% max. 2% max. 2% max. 2% max. 2% max. Aborted/Green/Brown Seeds 6.5% max 2% max. 1%max. 1% max. 1% max. Stained Seeds 6.5% max 1%max. 0.5% max 0.5% max 0.5% max Smooth Seeds 6.5% (max) 1%max. 0.5% max 0.5% max 0.5% max Extra. Foreign matter (by weight) 0.2% max 0.2% max 0.2% max 0.2% max 0.2% max Weevil Damage Nil Nil Nil Nil Nil Total Defects (by weight) 9.2% max 6.2% max 4.2%max 4.2%max 4.2%max HS Code: 07132000 Nutrition Fact    Desi Seed Kabuli Seed Chickpea Straw Protein (%) 20.5 19.7 4.5 - 6.5 TDN (%) 44 - 46 D.E. (swine) (Kcal/kg) 3200-3400 3400-3500 M.E. (swine) (Kcal/kg) 2980-3170 3170-3260 Crude Fibre (%) 9.1 3.4 Fat (E.E.) (%) 4.8 7.3 Lysine (%) 1.37 1.29 Methionine (%) 0.31 0.26 Threonine (%) 0.73 0.66 Moreover Chickpeas are an excellent source of Fiber, Folic Acid (Folate), Iron, Manganese, Copper and good source of Iron and Phosphorus. To lower cholesterol chickpeas are best option as they have high protein and fiber.   Usage in daily life Chickpeas are one of the most popular vegetarian foods; this can be prepared in varieties of ways for ‘n’ number of dishes. Unripe chickpeas can be eaten raw while mature chickpeas cooked and eaten in salad. This can also cooked and ground into a paste (hummus). Chole-bhature is the famous Indian cuisine made from Kabuli Chickpeas. Split chickpeas are used to make dal. In Philippines, chickpea are preserved and served as sweet even they can be fermented to male alcoholic drink and also brewed as a coffee substitute. In U.S. common use of chickpeas is to use as an ingredient in soups while in North America, main use of Kabuli chickpeas is to make salad. Chickpeas are also marketed dry chickpeas and ground flour for baking purpose. References  http://www.pea-lentil.com/ http://www.agrocrops.com http://www.daff.qld.gov.au http://www.dpi.vic.gov.au http://agropedia.iitk.ac.in http://blbcommodities.com


    Continue reading
  • Green Gram

    1 2 3 4 5 Green Gram, also known as Mung or Golden Gram or Pesalu (in Telugu), PasiPayaru (in Tamil) is the seed of VignaRadiate and is native to the Indian subcontinent. Apart from India it is also cultivated in China, Thailand, Indonesia, Burma, Bangladesh, Laos, Cambodia and also in hot and dry regions of Southern Europe and the Southern United States. Suitable climate for cultivation of Green Gram should be warm humid and within temperature range of 25°C to 35°C, with moderate rains of 80-100cm, well distributed during growing period of 100days. Mung should grow from sea level to as high as 2000 meters. Normally middle of March to last week of June as high temperature and low humidity keep insects and disease infestations at their lowest. In North India, it is cultivated during warm and wet Kharif season and in South India in mild winter season. It is cultivated on a variety of soils, from red laterite soils in South India to black cotton soils in North India and sandy soils in Rajasthan. To cultivate Green Gram a well drained loamy to sandy loam soil is the best, while saline and alkaline soil or waterlogged soils are not at all suitable for cultivation. Scientific Classification of Green Gram Kingdom Plantae (unranked) Angiosperms (unranked) Eudicots (unranked) Rosids Order Fabales Family Fabaceae Genus Vigna Species V. radiata Binomial name Vignaradiata(L.) R. Wilczek Synonyms PhaseolusaureusRoxb.   Season and Varieties District/Season Varieties Adipattam (June - July) All districts except Kanyakumari and Nilgiris Co 6, Co(Gg) 7, VBN 2, VBN(Gg) 3 Vellore and Thiruvannamalai VRM (Gg) 1, Puratasipattam (September - October) Kanchipuram, Tiruvallur, Dharmapuri, Vellore, Co 6, VBN(Gg) 2, VBN(Gg) 3 Tiruvannamalai, Salem, Namakkal, Cuddalore, Villupuram, Thiruchirapalli, Perumbalur, Erode, Coimbatore, Madurai, Dindigul, Theni, Pudukottai, Pudukkottai, Sivagangi, Ramanthapuram, Virudhunagar, Thothukudi and Thirunelveli VRM(Gg) 1 Vellore and Tiruvannamalai, Margazhi-Thai Pattam (December – January) All districts except Kanyakumari and Nilgiris VBN(Gg) 2, VBN(Gg)3 Rice fallows (January - February) Thanjavur, Tiruvarur, Nagapattinam, Cuddalore, ADT 3 Summer (February - March) Thanjavur, Tiruvarur, Nagapattinam, Cuddalore, Co 6, VBN(Gg) 3 Villupuram, Tiruchirapalli, Perambalur, Thiruvallur, Kanchipuram   Varieties of Green gram   Particulars KM 2 CO 4 ADT 3 Paiyur 1 VBN 1 K 1 Parentage Hybrid deri­vative of No.127xS.9 Mutant of CO 1 Hybrid deri­vative of H70-16/ Rajendran/ G65 PS from DPT 703 Hybrid deri­vative of S.8xPIMS 3 Co 4 x ML 65 Year of release 1978 1981 1988 1988 1989 1998 50% flowering (days) Duration (days) Grain yield (kg/ha) Rainfed 35 - 40 65 - 70 767 40 – 45 85 910 36 66 500 45 - 50 85 – 90 742 30 - 35 65 770 70 - 75 - 670 Irrigated Plant height (cm) Stem, branches etc. Branches 35 - 45 Green stem - 1550 60 - 70 Green stem 3 – 4 500 (Rice fallows) 35 – 45 Green stem 2 – 3 - 5 5- 60 Green 3 – 4 55 - 60 Green sparsely hairy 2 – 3 70 - 75 Green, slightly Pubescent 3 - 4 Leaves Medium  Broad tripartate and hairy Medium broad, Petiole long Broad Medium, foliate, ovate Broad Pod characters Dark brown and tip covered Green when tender & black on drying Dark brown Dull green Sparsely hairy , light black pods Long and slightly pubescent, brown Colour of grain Shiny green Dull green Green Dull Green Green Dull green 100 grain wt (g) 3.0 4.1 2 - 3 3 - 5 3.6 3.5   Particulars CO 6 VRM(Gg) 1 VBN(Gg) 2 Parentage WGG 37 x CO 5 Pure line selection from K 851 Cross derivative of VGG 4 x MH 309 Year of release 1999 2001 2001 50% flowering (days) 26 – 30 31 – 35 30 – 35 Duration (days) 62 – 67 56 – 67 65 – 70 Grain yield (kg/ha) Rainfed 900 1100 750 Irrigated Plant height (cm) 1050 35 - 55


    Continue reading