Background: Pulses are versatile crops that are better for nutritional security and soil health. Black gram (Vigna mungo L.) is most important pulse crop, grown throughout the country. The productivity of Black gram is low in Patan district because non-adoption of scientific technologies by the farmers like use of poor quality seeds, water stress at critical stages, imbalance use of plant nutrient, infestation of weeds and incidence of pest especially mosaic, blight, tobacco caterpillar and sucking pest.Methods: The present study was carried out by the Krishi Vigyan Kendra, Samoda- Ganwada, Taluka- Siddhpur, District - Patan (Gujarat) during Kharif season. Krishi Vigyan Kendra, Patan (Gujarat) conducted 225 demonstrations in farmer’s field of Patan district during three years i.e., from Kharif, 2017-18, Kharif, 2018-19 and Kharif, 2019-20 on integrated crop management (ICM). Front line demonstrations on black gram were organized in nine cluster in different taluka of Patan District. The demonstrated technology is improved variety (GU-1), Optimum seed rate (20 Kg/Ha), Seed treatment by fungicide and insecticide, Soil inoculation by NPK-liquid consortia Bio fertilizer @ 5 Lit/ Ha, RDF as per STV, water management at critical stages, IWM and application of IPM module for the management of insect (Specially on Tobacco Caterpillar and pod borer) and Yellow Mosaic diseases.Result: Reduce the pest infestation under demonstrated technology of black gram resulted enhance the productivity is 24.51 per cent in demonstrated plot over farmers practice. The net return from demonstrated technology is ranged from Rs 28530 per ha in 2018-19 to Rs 36830 per ha in 2019-20 whereas in farmers practice, it was ranges from Rs 20700 in 2017-18 to Rs 30200 in 2019-20. The benefit: cost ratio of black gram cultivation under demonstrated technology was 3.10 whereas in farmer’s practices, it was 2.77.
Correction to: Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes
