This document provides information about the long bean plant. It discusses the botanical and common names, origin, growth conditions, nutritional value, cultivation recommendations, pests and diseases, harvesting, and culinary uses. Key details include that long beans are an annual legume crop native to southwest China that grows well in moist, well-drained soil and requires staking. They provide vitamins and minerals and are harvested multiple times by hand when pods turn yellow. Common pests and diseases that affect the crop are also outlined.

2. Introduction

3. Botanical name: Vigna unguiculata
Common name: Long bean
Family: Leguminaceae
Origin: South west China
Annual legume crop

4. • Other Common Names : Snake Bean , Chinese Long
Bean , Long- Podded Cowpea
• Season of growth: Summer growing
• Altitude range: grow well up to 1500m elevation
• Rainfall requirement: 750-1100mm
• Soil requirement: Moist well- drained soil

5. Nutritional value
Young, immature pods are one of very low calorie
vegetables
The pods contain large quantities of soluble and
insoluble fibers
Fresh beans contain a good amount of vitamin C
long beans are excellent sources of vitamin A
yard long beans provide average amounts of minerals
such as iron, copper, manganese, calcium, magnesium

6. Crop recommendations

7. Land preparation
Plough the land well
Prepare beds
In-row spacing-15-40 cm
Between row spacing-60-150 cm
Rows should make from north
to south to get full exposure to sun rays

8. Should be plant after all danger of frost is past
Direct seeding is practiced
Generally planted in drilled rows 20-42 inches apart
Field establishment

9. At planting time soil should be wet nearly its carrying
capacity
Usually 3-4 time irrigations are necessary after planting
until seedlings have emerged
Irrigation for the season should cease when ¼ of bean
pods have turned yellow
Irrigation

10. Trellises
Staking or trellising is required
for long and straight fruits and
ease of harvest
The trellis is removed at the
end-of-the season
Special requirements for growth habit

11. Harvested when most of pods have
turned yellow
but before they are dry enough to
shatter from pods.
Harvest Scheduling :
Multiple harvests from the
same planting
Harvesting

12. Hand harvest or machine harvest
Mostly Hand harvest is practiced
Quality parameters/grades :
No established grades. Quality is
determined by the market. Different
ethnic groups prefer different stages
of maturity

13. Harvest pods every one to three days, depending on
air temperatures. Pods are usually sold in bundles tied
at the stem end

14. Diseases

15. Bacteria blight
Symptoms- spots that may enlarge rapidly and
produce dead areas on leaves
Causal agent- Xanthomonas phaseoli
Control measures- plant blight- free seeds, some
resistant varieties

16. Anthracnose
Symptoms- dark colored areas appear on leaves.
Most serious in wet seasons.
Causal agent- Collectrobrichum
lindemuthianum
Control measures- use of disease free seeds,
resistant varieties, crop rotations

17. Common bean mosaic
Symptoms- mottling of leaves may form various
patterns of dark green and light
green areas.
Leaves of infected plants may be
curled downward.
Control measures- resistant varieties

18. Insect pests

19. Bean weevil
Acanthascelides obtectus
Damage storage and in the field
Control measures- planting weevil free seeds,
fumigation of infected seeds,
field sanitation

20. Mexican bean beetle
Ephilachna varivestris
Control measures- with insecticides

21. Culinary purposes
Primarily used in South-east Asian countries
Young leaves and stems are occasionally used as a
cooked vegetable

22. www.homevegetables.net.com
www.greenseeds.com

23. K.K.I.Jayasundara - UWU/EAG/11/0014
R.Virubinnya – UWU/EAG/11/0008

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