This experiment was carried out to detect the effect of the growing stage on the palatability and chemical composition of Coix lacryma L. The results obtained were as follows; 1. It was shown that the palatability of Coix lacryma L. in the green basis was higher in the growth stage, elongation stage and heading stage than in the ripe stage. However the tendency was gradually decreased as the cutting stage progressed. 2. The content of crude protein of Coix lacryma L. according to the growing stage was 18.97% in the growth stage and 10.45% the heading stage. The content of crude protein of Coix lacryma L. was higher than that of other forage crops.