This book contains ten chapters that each provide a different perspective on Vigna radiata, a species of plant in the legume family also known as green gram or mung bean that is used as an ingredient in savory and sweet dishes. Chapters One and Two discuss various potential modern approaches to improve green gram production, including prospects for genetic improvement. Chapter Three focuses on the impact of drought stress on green gram production and various approaches to manage the severity of drought stress. Chapter Four describes the application of Plant Growth Promoting Bacteria (PGPB) on...