Important vegetable legumes - beans and pea
2000
Cerne, M. (Agricultural Inst. of Slovenia, Ljubljana (Slovenia))
Beans and pea represent high-protein food of plant origin. Both plants improve soil as in root nodules nitrogen fixation is done by bacteria fixing up to 200kg/ha of nitrogen gas from the atmosphere and live in symbiotic relationship. In Slovenia, according to statistical data there are about 1000ha of beans as main crop and 800ha as catch crop and 300ha of pea; total yields amount to 6600 tons. French beans are planted on 36% of area and dry bean on 64% of area under beans. Pole beans occupy 56% of area and dwarf bean 44% of area under beans. In the marketable production about 41,5ha of beans and 10ha of pea have been included in the year 2000. Their yields represent only 10% of all quantities needed for market supply with legumes vegetable. Therefore possibilities exist of promoting bean production using adequate technology and freezing before storage to control bean beetle and enable the quality yields for the supply all year round. The world production of green and dry beans are increasing while pea production is stagnating or decreasing. The greatest part of French beans are produced in Asia followed by Europe. In Asia also the majority of dry beans are produced followed by South America. The share of green pea production is the greates in Europe followed by North America. Until the year 1990 the greatest share of dry pea production was located in farmer Soviet Union. In the Vegetable Legumes Supplement genetic variability of beans, breeding, description of cultivars, cultivation of French beans dry beans, pole beans, scarlet runner beans, pea, integrated vegetable legumes, fungus, bacterial, virus diseases and pests, biotical plant protection and protection against weed are presented.
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