Rooting cofactors were first identified using the mung bean bioassay by Dr. Charles Hess in 1962.

These cofactors were extracted from the easy to root juvenile phase of English ivy (Hedera helix) and they increased the number of roots formed in mung bean cuttings.

They were termed cofactors because it is thought that they work in concert with auxin to synergistically affect rooting.

Photo of mung bean cuttings showing the development of roots.

Rooted mung bean cuttings