
A Guide to Green Gram Farming in Kenya
Green grams, also known as mung beans or Ndengu, are a highly nutritious and versatile legume that is widely consumed in Kenya. Known for their culinary versatility, green grams are used to prepare stews, soups, porridge, and flour for bread and noodles. Beyond food, their residues can serve as animal fodder or green manure, making them a valuable multipurpose crop. Their high protein content also makes them an excellent plant-based alternative for individuals avoiding meat.
Favorable Growing Conditions
Green grams thrive in Kenya’s semi-arid regions due to their adaptability to specific climatic and soil conditions. The crop requires a minimum annual rainfall of 600mm and grows best in temperatures ranging from 28°C to 30°C. It is suited to altitudes of 500 to 1,600 meters above sea level. The ideal soil for green grams is well-drained, fertile loam or sandy soil with a pH level of 6.0 to 7.0, ensuring optimal growth and productivity.
Planting and Management
Farmers prefer green grams due to their early maturity, low water requirements, and consistent market demand. The crop matures within 60 to 90 days, depending on the variety. Before planting, farmers should prepare the land to a fine tilth and plant at the onset of rains. Two seeds are placed per hole, with a recommended spacing of 45cm by 15cm. Germination typically occurs within 5 to 7 days.
Weeding is a vital management practice. The first weeding should occur three weeks after germination, with a second round conducted six weeks later, usually after flowering. This ensures optimal growth by eliminating competition for nutrients and preventing pests. Green grams can be cultivated as a mono-crop or intercropped with maize, sorghum, or cowpeas to maximize land use and reduce risks.
Pests and Disease Control
Green grams are susceptible to pests such as bean weevils, aphids, and whiteflies, as well as diseases like powdery mildew, bacterial blight, and yellow mosaic. To manage these challenges, farmers are encouraged to practice early planting and use pest-resistant crop varieties. Applying appropriate insecticides and pesticides is also effective in controlling infestations. Crop rotation helps to minimize disease risks and maintain soil fertility, ensuring better yields in subsequent planting seasons.
Harvesting and Storage
Harvesting is done when the pods turn black, indicating they are ready. After harvesting, the pods are sun-dried for two to three days before threshing to ensure proper storage. Farmers should use airtight containers such as drums, pots, or gunny bags to protect the harvest from pests. Maintaining a moisture content of no more than 13% is crucial to minimize the risk of infestation by bruchids or bean weevils.


Health Benefits of Green Grams
Green grams are packed with nutrients and antioxidants that provide numerous health benefits. Regular consumption can improve heart health by lowering LDL cholesterol and triglyceride levels, thereby reducing the risk of hypertension and heart disease. Their high magnesium, potassium, and fiber content also help stabilize blood pressure.
For individuals managing diabetes, green grams are a valuable dietary addition due to their low glycemic index and soluble fiber, which regulate blood sugar levels. The legumes also contain anti-tumor properties and flavonoids that inhibit cancer cell formation. Additionally, their high fiber and protein content promote satiety, making them a great option for weight management.
Challenges in Green Gram Production
Climate change has posed significant challenges to green gram farming in Kenya. Unpredictable rainfall patterns, extreme temperatures, and increased pest and disease incidences have affected yields. While Kenyan farmers achieve yields ranging from 0.4 to 0.6 tonnes per acre, this falls short of the global average of 0.73 tonnes per acre.
Costs and Market Insights
Green grams are a profitable crop, with market prices ranging from KSh 100 to KSh 200 per kilogram, depending on the location. Key production areas include Kitui, Makueni, Tharaka Nithi, Machakos, Meru, and Embu counties, which contribute over 95% of Kenya’s annual green gram production. Notably, women constitute 51% of the producers in these regions, underscoring the crop’s role in empowering rural communities.
Green grams are an essential crop in Kenya, providing nutritional, economic, and environmental benefits. With proper farming practices, pest and disease management, and strategic responses to climate challenges, farmers can unlock the full potential of green grams as a sustainable agricultural venture.