CSK HPKV

2. Scientific Name : Cyamopsis tetragonolobus
Chromosome number : 2n = 2x = 14
Origin : Diverse opinion on exact origin of
cluster bean is still prevailing. Dry regions of
West Africa as well as India are treated as
centres of origin of cluster bean by various
workers.
Ancestor : Cyamopsis senegalensis

3.  Cluster bean is a drought tolerant warm
season annual legume crop grown for its
tender fruits for use as vegetable.
 Cluster bean is also known as “ Guar ”.

4. Cluster is an upright erect summer annual growing to a
heigt of 3 m with stiff erect branches
Stem -angled
leaves -trifoliate.
Flowers-Small white or purple
Androecium-monodelphus 10 stamens
Infloresence -axillary racemes.
Fruits -compressed, erect and 4-10 cm long double ridge
on dorsal side single ridge below , beaked
seeds- 5 to 12 white to grey or black coloured seeds per
fruit
Root system- deep roots
The bean has a large endosperm.The endosperm contains
large amounts of gum which is the marketable product of the
plant.

5. Plant,flower,pods and seeds of cluster bean

6. 1. Used as vegetable at tender stage, in southern parts of india
they are dehydrated and stored for use.
2. Mucilaginous seed flour is used for making guar gum
(galactomannan) which is used in textile,paper,cosmetic and oil
industries. The gum of Guar forms hydrates rapidly in water
into a viscous gel and is therefore used in various products
like-
1. No calorie binding agent (stiffener in soft ice cream)
2. In pharmaceutical industry
3. In cloth and paper manufacture
4. Oil well drilling
5. Used at absorbent for explosives
3. Used for forage
4. Green manure
5. Also used for soil improvement and as a medicine

8. Fruits are rich in food value and each 100 g contains
Moisture 81g
Carbohydrate 10.8 g
protein 3.2g
Fat 0.4g
minerals 1.4 g
vitamin-A 316 IU
vitamin-C. 47 mg
Riboflavin .09g
Thiamine .09g
It is also a rich source of iron
Gaur meal i.e. dryseed conta0in 33.3% protein

9.  Galactomannan is a polysaccharaid and constitues
68-705 polysaccharides, also known as gaur gum
 D-galactopyranose and D-mannopyranose units form
galactomannan
 Young plant contain hydrocynic acid which is toxic to
animals so harvesting of forage is done from
flowering to fruiting stage

11.  The global production during 2013-14 was 3 million
metric tonnes.
 The major world suppliers are India, Pakistan, the
United States and smaller acreages in Australia and
Africa.
 It is cultivated in north and north west part ofindia.
 Total production during 2013-14 was 2.7 million
metric tonnes
 During 2014-15 2415 thousand tonnes was produced
from an area of 4255 thousand hectare. With an
average productivity of 5.67 quintal per hectare.
 In india Largest growing state is rajasthan with of
total produvction 82% where it is cultivated as a
rainfed crop

12.  Goma manjari – resistant to powdery mildew,
bacterial wilt and leaf spot
 Pusa mausami – suitable for rainy season and
densly branching, first picking 65-80 days,pods
10-12 cm long
 Pusa sadabahar – selestion from local varity
jaipur of rajastahn ,suitable for summer and
rainy season , single stem, non
branching,pods 12-13 cm long,tenderand
fiberless, first picking 40-45days national
variety very popular in india

14.  Pusa navbahar – pusa mausami x pusa
sadabahar Single stem variety,pods 15 cm of
better quality ,, succeptiblr to bacterial
blight and lodging
 P-28-1-1 – smoooth green long pods,
photoinsensetive suitable for both season
 P28 1 – developed by NBPGR , pusa navbahar
x IC11521, suitable for both seson

15. Sharad bahar – single plant selection from
ic 11704,ptofuse branching,sinffle plant
produce 133 pods
Giant type – good quality seds with high
contentog gaur gum and grown in
rajasthsn
Dwarf type – good quality pods used as
vegetable , for punjab and u.p.

16.  IC 11388 – develop as single plant selection
from local selction ofsukhpur in kutch.
Earlierthan sharad bahar, yield 160q/ha
 Santa cruz – full season sparsely
branching,indeterminate, gloaborous cultivar
of USA adapted for cultivation in high
altitudes.

17.  It is a tropical crop preffering warm climate
 It cannot tolerate shade and prefers long day
condition for vegetative growth and short
day condition for flowering.
 High toleration of temperature (25 to 35˚C).
 Can tolerate drought and alkaline soils
 Low precipitation and high temperature are
required

18. Soil
Shallow rooted crop with surface feeding
nature
Grows well under a wide range of soil
conditions, but preferably fertile, well
drained, medium textured and sandy loam
soils.
Ph : 7.5-8.5
In heavy soils bacterial nodulation is
hampered

19.  Selected seed must be free from other crop
and weed seed, diseases etc.
 Inoculate the seed before planting with a
special guar inoculant (or a cowpea
inoculant) i.e. Rhizobium sp.
 Plant the seeds in moist soil within 2 hours
after inoculation.

20.  Plant Guar when soil temperature is over 21°C
 Optimum temperature for germination is 30°C.
 Sowing time – main seson – june -july
early crop – feb-march
 Spacing :- 45-60 cm x 15 cm.
 Seed rate :- 25-30 kg/ha.
 Planting depth of 1 to 1.5 inches deep
(2.5-4 cm).

21. Though a hardy legume cluster
bean responds to fertilizer
application.
 In addition to 25 tonnes of farmyard manure,
a fertilizer dose of 50:60:60 kg NPK / ha is
recommended
 Half N, full P and K are applied as basal dose
and remaining N is applied 25-30 days after.

22.  Irrigation – Though a hardy crop, irrigation
increases yield. Irrigation at flowering and
fruiting stages is the most critical. For
getting high yield in vegetable types,
irrigation may be done at 5days interval.
 Weeding – Because of the slow growing rate
of young Guar plant, weed control is
important. predominant weed parthenium
,spray 2-4D or DSMA disodium metahne
arsonate each @2kg / ha
 Staking- Staking is also necessary to avoid
lodging in tall varieties.

23.  crop duration 120 days.
 Green pods are ready for harvest 45 days after sowing
 spray of CCC @ 2000ppm increases the yield, or sodium
molybdate @ 0.15% at 15th and 30th day after seedling emergence
 Seed pods are brown and dry at maturity.
 To speed up drying and to kill weeds, Gramoxone (paraquat) can
be used..
 Dry seeds are harvested when a large percentage of pods are full
and most of remaining will turn yellow. It is to be harvested
before the lower pods are dry enough to start shattering.
YIELD
 Green pod yield of 5-8 tonnes
 seed yield of 0.6 to 1.0 q/ha

24.  Diseases :- major diseases of clusterbean are
 1. Powdery mildew,
caused by Leveillula taurica. White Powdery growth appears
on the Leaf upper surface which hinders ,The photosynthetic
activity and Also affect pods.
Control
Spray the crop with wettable sulphur (3 g/litre) or Dinacap
(1 ml/litre) when powdery mildew is noticed.
2. Phytophthora pod rot
Caused by phytopthora species . The root show Rotting and
girdling symptoms ,fruits show rotting Symptoms with white
powdery fungal growth.
contol
spray ridomil @ .25 % on appearance of diseases and repeat
After 15 days

25. 3. Rust
Little red yellow pustules appear on leaves and
stem as well as pods , pod production greatly
reduced
control
Spray propaconazol @ 1%
4. Bacterial blight caused by Xanthomonas
cyamopsidicola
Plant shows sudden wilting in high temperature
Pod production greatly reduced .
control
Hot waterteratment of seeds at 56 drgree celcius
for10 minutes
Ensure proper drainage , spray streptocyclin
@150ppm and agrimycin @100-500ppm

26.  5. Bean mosaic … mosaic pattern appers on leaves
and stem poor quality pods formed .
 Control insect like aphids to prevent Spread of
disesases
Spray of aqueous leaf extract of Pseuderanthemum
bicolor provokes the synthesis of virus inhibitory
agent
 6.Anthracnose
Caused by Colletotrichum
Small angular brown spots appear on leaves and
fruits detotiating the pod quality
 control
spray mancozeb @ 2%

27. Insects :- Pod borer, aphids and plant hoppers.
Control
Spray the crop with Phosphomidon (0.5 ml/ litre)
or Monocrotophos (1.25 ml/litre) on appearance of
aphids.
Spray Malathion(2 ml/litre) or Carbaryl (2g/litre)
six weeks after sowing as preventive measure.

28. THANK YOU