The Mungbean is native to the Indo-BurmMungbeans2a region in India, Burma, Thailand and Indonesia producing almost 90 per cent of the world’s production.   Mungbeans are mainly sprouted and consumed cooked or raw but may also be split, boiled, roasted or ground into flour for use in a desserts, snacks and main dishes.

About 95% of mungbeans are exported for food and product quality is vital. Therefore there are strict standards placed on the all stages of the growing, grading, processing and transportation of mungbeans to ensure they meet food hygiene standards.

Mungbean varieties on the market include Crystal, Green Diamond, Regur, Satin II and Jade AU.

Mungbeans are classified into five grades for marketing purposes:

  • Sprouting
  • Number 1 processing
  • Processing
  • Manufacturing

Information on this site has been sourced from DEEDI, Pulse Australia and the Australian Mungbean Association. For more on growing mungbeans refer to this Mungbean Management Guide.


ChickpeasChickpeas are a winter crop and are often useful in a crop rotation program and/or as an opportunity crop. High in protein, chickpeas are grown for both animal and human consumption. They are a staple food in the Middle East and the subcontinent, with India being the largest buyer of Australian chickpeas.

In recent years there has been an increasing gap between domestic production and demand in the Indian Sub- Continent (which represents over 80% of our exports. Current indications are that this trend is likely to continue which will provide increased opportunities for Australian growers.

One of the main considerations with Chickpeas is the risk of Ascochyta blight – a serious disease of chickpeas. It is essential that growers follow protocols for managing Ascochyta blight.

To minimise downgrades Agrifoods Australia encourages growers to minimise the number of handling stages and use efficient handling techniques that will limit damage and help maintain the integrity and quality of the chickpeas.