Mungbean sprout production is a simple germination process that can be done year-round. The highest quality sprouts are bright white and crisp. Grow them in dark areas with moderate temperatures of 23-28°C and high humidity (85-90%). Use seeds that are medium-sized with smooth seed coats.

Wash seeds in fresh water to remove debris. Soak seeds in tap water at room temperature for 8 hours. Put the swollen seeds in tanks (preferably tile-lined) or plastic containers for sprouting.

Apply water regularly (about every 3-7 hours depending on temperature) to keep the sprouts moist. Seeds will begin to germinate in one day. In 4 to 5 days, sprouts will attain a length of 5-cm (the standard marketable size, although this varies).

To prepare for marketing, transfer sprouts out of tanks and into cleaning containers. Remove broken roots and other debris. Wash with cold fresh water to separate seed coats. One kg of seed produces 8 to 9-kg of sprouts. Sprouts may be sold in open containers at local markets or in cellophane-covered packages for supermarkets. Keep refrigerated to enhance shelf life.