**Botanical Information**:
– Vigna aconitifolia, commonly known as moth bean, is a drought-resistant legume belonging to the family Fabaceae and genus Vigna.
– It is an herbaceous annual plant that grows to around 40 cm in height, with yellow-brown pods measuring 2 to 3 inches.
– The seeds of moth bean are rich in protein, containing approximately 22–24%.
**Cultivation and Production**:
– Moth bean is native to India and primarily cultivated for food and as a forage crop.
– It thrives in arid regions and is grown in altitudes up to 1300 m above sea level.
– In India, 1.5 million hectares of land are dedicated to moth bean production, and it has potential for increased cultivation in tropical African countries.
**Agricultural Practices**:
– Moth bean is a drought-resistant pulse that can tolerate a wide pH range and slight salinity.
– Optimal growth conditions include temperatures between 24–32°C, with the ability to withstand up to 45°C during the day.
– It requires minimal irrigation, with the ability to grow with rainfall levels as low as 50–60mm annually.
**Yields and Challenges**:
– Current seed yields range from 70–270kg/ha, with hay yields at 7.5-10 t/ha and forage matter yields ranging from 37-50 t/ha.
– Harvesting moth bean can be challenging due to its shape and density, often requiring manual cutting with a sickle.
– The crop is susceptible to pests and diseases like mungbean yellow mosaic virus, root rot, seedling blight, and nematodes.
**Research and Resources**:
– Various studies have been conducted on moth bean, focusing on aspects such as protein content, genetic variability, antinutritional factors, and physical properties.
– Resistant cultivars like CZM-2 and CZM-3 have been developed to combat pests and diseases.
– Resources like PROTA, university publications, and books provide valuable information on moth bean cultivation, properties, and culinary uses.