The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung Sanskrit mudra, is a plant species in the legume family. The mung bean is mainly cultivated in India, China, and Southeast Asia. Chinese people cultivated mung bean for almost over 2000 years, spread everywhere in China, many types and big volumes. Other countries of south Asia, North America, Brazil, Europe cultivate mung bean also. Major mung bean cultivating provinces of China is An Hui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, Sichuan. It is used as an ingredient in both savory and sweet dishes.

Organic Mung bean protein powder is produced by organic mung bean as the raw material, which with excellent nutrition and health care function, and its purity can reach to the level of isolated protein, and the main protein type is globulin. The mung bean protein is rich in lysine, and the sulfur-containing amino acid is the first limiting amino acid. The mung bean protein extracts the main nutrient proteins in the mung bean and also extracts the nutrients and .mineral substance. Modern scientific research has found that mung bean protein is rich in 18 kinds of Amino Acids, various Multivitamins, Calcium, Iron, Potassium, Phospholipids, and trypsin inhibitors and other nutrients, which can effectively promote calcium absorption, repair muscles, control blood sugar, and improve immunity efficacy etc. Meanwhile, mung bean has the effect of lowering blood pressure, lowering blood sugar, lowering sugar and so on. Mung bean protein is very close to the protein required by the human body, and it is the nutrient essences of mung bean, which is a typical food combined with food and medicine. Mung bean protein has certain water retention, oil absorption, and foaming properties.

The mung beans protein powder’s quality characteristics and functional characteristics determine that it be widely applied in nutrition, health care products, functional foods, flavor foods, functional drinks etc.

The quality of the starting material is an essential prerequisite,since it may affect all the subsequent phases. Hence GMPs are applied already from these early steps to guarantee the characteristics of the final product. At this stage,there are a number of measures we employ:

√ supplier inspection and qualification

√ area selection

√ control of:

– harvesting period and harvesting method

– drying conditions

– storage

√ botanical identification of the mung bean

√ quarantine of the biomass under monitored conditions

√ microbiological analysis

√ chemical analysis

√ control of contaminants, including:

– pesticides

– aflatoxins

– heavy metals

Only after all of these controls will the raw material be released for further processing or rejected due to non conformance with our strict requirements.

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