The guar or cluster bean, with the botanical name Cyamopsis tetragonoloba, is an annual legume and the source of guar gum. It is also known as gavar, gawar, or guvar bean.
It's the source of guar gum, a biopolymer extracted from the seeds of the plant. Guar is grown in warm regions as a vegetable, for forage, and for its seeds. It's also a rain-fed crop that requires warm weather, moderate rainfall, and plenty of sunshine.
Guar is grown mainly in India, Pakistan, Sudan and parts of USA. India grows over 850,000 tons, or 80% of the total guar produced all over the world. Mainly in Rajasthan 65% of the Guar Gum or derivatives produced in India are exported, mainly to USA and to European countries. India is the world leader in guar production.
Surprisingly, although guar primarily is grown for its gum content, very little was known about the variability of gum content in the seed of Cyamopsis tetragonolobus.
Certainly, guar is further processed into various forms to meet different industrial and commercial needs. These different forms of guar offer versatility and are used in diverse applications due to their unique properties. Guar gum powder, in particular, is valued for its ability to form thick and stable solutions, making it a valuable ingredient in many products across various industries.
Here are some of the primary forms of guar:
