Local preferences of mung bean qualities for food autonomy in India

Shweta Singh*, Renu Singh, Pradeep Kumar Dahiya, M.A.J.S. van Boekel, Guido Ruivenkamp

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)


The concept of food autonomy draws attention to qualities of local food and food networks that can facilitate connectivity between local food production and consumption. This article reports on a study conducted in Hisar, India, that reveals how rural producer, processor, and consumer preferences of mung bean quality interact with their aim to maintain and develop a territorial mung bean connectivity so as to reinforce food autonomy. The study showed that local mung bean food qualities related to suitability in the local cropping system, processing requirements, and consumption choice. It suggests that local preferences be integrated into a reorientation of research and scientific development agendas, and should become an essential consideration of development and extension efforts, which also carries implications for the food autonomy of local producers, processors, and consumers.

Original languageEnglish
Pages (from-to)247-259
JournalDevelopment in Practice
Issue number2
Publication statusPublished - 17 Feb 2017


  • Environment (built and natural) - Agriculture
  • Labour and livelihoods
  • South Asia


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