mechanisation for depoding of green legumes

Abstract

India's diverse climate ensures availability of all varieties of fresh fruits and vegetables. It ranks second in vegetables production in the world, after China with production of 162.89 million MT during 2013-14 (IHB, 2014). Legume crops represent an important component of agricultural food crops consumed in developing countries and e considered a vital crop for achieving food and nutritional security. In countries like India where majority of the population are vegetarians, leguminous vegetables serve as the major source of protein in the diet. In developing third world countries, especially for the poor, the major protein source in the diet are vegetable legumes. Most leguminous vegetables are rich in phosphorus, calcium, iron, number of essential vitamins and also consumed as a significant arce of protein, dietary fiber, carbohydrates and dietary minerals.