ABSTRACT
Tepary bean is native to the southwestern United States and northern Mexico as it has grown there since ancient times. Tepary bean is a very nutritious vegetable, which provides an ample amount of protein, carbohydrates, phosphorous, calcium and vitamins to the human diet. Tepary bean is chiefly cultivated for its mature dry seeds, which are eaten after boiling, steaming, frying or baking. Tepary bean is tolerant to drought, heat and a dry atmosphere, thus, it is suitable for cultivation in arid regions. The seed rate of tepary bean depends on climatic factors, soil types, genotype, method of sowing and the cultural practices followed during cultivation. Applying irrigation at regular interval has a significant effect on colour, firmness and yield of pods and seed yield of tepary bean. Hoeing and weeding are very essential at early stages of crop growth since weeds compete with crop plants for nutrients, moisture, sunlight and space and act as secondary host for insect-pests and diseases.
