Endogenous root promoting and root inhibiting activity as measured by the mung bean bioassay showed 2 rooting promoters at Rf 0.1-0.2 and at Rf 0.3-0.5, respectively. Extracts were paper chromatographed with isopropanol: water (8:2 v/v). No clear correlation was found between rooting ability and root promoting activity. Root inhibiting activity at Rf 0.5-0.8 was higher in difficult-to-root than in easy-to-root offshoots. The total carbohydrate content was higher in easy-to-root than in difficult-to-root offshoots although the latter contained more reducing sugar.