Ethiopian Green Mung Beans, locally known as “Masho,” are small, ovoid legumes with a vibrant green skin. They are primarily grown in the lowland areas of Ethiopia, thriving in well-drained loam-sandy soils with a pH of 6–7. These beans are cultivated as a cash crop, with approximately 90% of the total production being marketable surplus .
Green Mung Beans are rich in protein, fiber, and essential vitamins, making them a nutritious addition to various dishes. They are commonly used in soups, stews, salads, and snacks, and are also popular in Asian cuisines. The beans are processed to meet international quality standards, ensuring they are free from contaminants and suitable for human consumption.
