Mung beans are an intermediate crop in the legume family. It is grown mainly in the northern regions of the country that have the age-old traditions of cultivating mash beans and favourable climate conditions. The large mung bean producers in the Dashoguz velayat are Saparmurat Turkmenbashi and Gurbansoltan eje etraps, where the areas of 700 hectares and 350 hectares are allocated for the crop respectively. Currently, farmers are engaged in taking care of mung bean plantations; they are completing agrotechnical activities and preparing to harvest the crop in September.
The organic crop improves soil structure and organic matter and can grow in the regions with a minimum moisture supply, which is important for arid farming, and can absorb atmospheric nitrogen and convert it into organic and mineral substances. All legumes have such soil benefits; their production contributes to improving soil, enhancing soil fertility and increasing yields of succeeding crops. Mung beans have beneficial effects not only on soil, but also on human health. Its beans contain calcium and magnesium, phosphorus and potassium, sodium and selenium, iron and copper, B vitamins and fibre. The average crop yield is one tonne a hectare. Thus, farmers expect to reap the rich harvest from a 12,000-hectare area, which will enhance the food security of the country and allow exploring export opportunities. The interest of foreign buyers in mung beans is conditioned not only by the fact that this crop is produced in the southern regions, but also that it is little known outside Central Asia. Therefore, entrepreneurs started producing mung beans last year. Today, their community within the Union of Industrialists and Entrepreneurs unites several dozens of farmers. The local varieties, including the new mung bean variety Bereketli, are grown in the country.