This legume is a valuable plant in a crop rotation cycle, as it lives in symbiosis with nitrogen-fixing bacteria.

[3] Agriculturists in semi-arid regions of Rajasthan follow crop-rotation and use guar to replenish the soil with essential fertilizers and nitrogen fixation, before the next crop.

The developing pods are rather flat and slim containing 5 to 12 small oval seeds of 5 millimetres (1⁄4 in) length (TGW = 25–40 grams (1–1+1⁄2 oz)).

Usually mature seeds are white or gray, but with excess moisture they can turn black and lose germination capacity.

[3] On the contrary, excessive moisture during the early growth phase and after maturation lead to lower seed quality.

Preferably in fertile, medium-textured and sandy loam soils that are well-drained, since waterlogging decreases plant performance.

The most important growing area centres on Jodhpur in Rajasthan, India, where demand for guar for fractionation produced an agricultural boom as in 2012.

During the rainy season, seeds are sown 2–3 cm (~1 in) deep on ridges and in furrows during summer months.

Meager information is available for genetic variability in cluster bean addressing the qualitative traits (Pathak et al.

PHGG as sold commercially is completely soluble, acid and heat stable, unaffected by ions, and will not gel at high concentrations.

Commercial PHGG is approximately 75% dietary fiber and has minimal effect on taste and texture in food and beverage items.

PHGG is fully fermentable in the large bowel, with a high rate of volatile fatty acid formation.

The pH of the feces is lowered along with an increase in fecal bulk that mainly consists of bacterial cell mass and water.

PHGG is used in foods for particulate suspension, emulsification, antistaling, ice crystal control, and reduced fat baked goods.

Guar and its derivatives make gel complexes with ions of aluminium, zirconium, titanium, chromium and boron.

The use of guar gum in the hydraulic fracturing (fracking) extraction of oil and shale gas has increased demand substantially.