Pulses are high protein foods that are used for human and animal nutrition around the world. The human consumption of pulses is lower in Europe than in other regions of the world (Schneider, 2002). In Europe, however, field pea is an important pulse crop used for both livestock feed and human nutrition.
Field pea, which is also known as common pea, dry pea, yellow pea and garden pea, is a cool-season legume cultivated worldwide. ‘Green pea’ is the term used by the FAO for peas harvested when the seed is still green and succulent to be eaten as a vegetable either fresh or processed. In this review only grain pea cultivated for dry production will be considered.
World grain pea production in 2013 was more than 11 million tons (Table 1). About
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Snow peas and podded sugar peas are eaten as whole pods (‘mangetout’). Immature pea seeds (green peas or ‘vining’ peas) are also usually canned or frozen and used as the familiar vegetable. Dry peas, for example marrowfat peas, are widely used for soups and similar dishes.
Pea seeds are nutritious due to their high protein content (23 to 31% of seed dry matter), minerals, carbohydrates and fibre (Dahl et al., 2010; Gueguen and Barbot, 1988; Świątecka et al., 2010). Moreover, peas contain several active compounds. These include polyphenolics, vitamins, saponins and galactose oligosaccharides (Dahl et al., 2012). Seed composition is influenced by climate and soil (Nikolopoulou et al., 2007).
For livestock feed, Lanza et al. (2003) noted that replacing soybean meal with peas did not significantly affect the growth and meat quality of lambs. According to Brenes et al. (1989) and Gatel and Grosjean (1990) pea seeds are used for non-ruminants animals (i.e. pigs, poultry) feeding in Europe. Field peas are also grown as forage crop for hay. Intercropping field peas with cereals for forage has become more common in recent years. Lithourgidis et al. (2011) observed that pea-triticale and pa-wheat mixtures produced better forage quality (high crude protein yield) than the other
Catalase is a common enzyme that is produced in all living organisms. All living organisms are made up of cells and within the cells, enzymes function to increase the rate of chemical reactions. Enzymes function to create the same reactions using a lower amount of energy. The reactions of catalase play an important role to life, for example, it breaks down hydrogen peroxide into oxygen and water. Our group developed an experiment to test the rate of reaction of catalase in whole carrots and pinto beans with various concentrations of hydrogen peroxide. Almost all enzymes are proteins and proteins are made up of amino acids. The areas within an enzyme speed up the chemical reactions which are known as the active sites, and are also where the
“There is currently considerable interest [in North America - SG] in developing English plantain as a pasture plant for grazing livestock as part of an effort to reduce the use of antibiotics as growth promoters and replace them with medicinal herbs or their active principles”
Seedfolks is a book about family. One day, a little Vietnamese girl named Kim plants some lima beans in a vacant lot in Cleveland to honor her father who was a farmer. A neighbor notices and decides to plant her own plants. Soon, more neighbors notice and do the same. Soon, the vacant lot turns into a community garden. The people of Cleveland have to avoid their differences and come together as a family to make it successful. The book Seedfolks implies that family is the true source of love because almost everybody in the book does something to express their love through the garden. The garden becomes somewhat like a family, and brings the community together.
The recommended application rate of each fungicide and if the air treatment really can remove senesced flowers effectively.
The leguminosae family, more commonly known as the legume, pea, or bean family; contain most of the plant species that form a symbiotic relationship with nitrogen fixing bacteria. About 20,000 species of legumes form their symbiosis with rhizobia; a nodule-inducing bacteria. Legumes have emerged as a very valuable resource for many countries for various reasons. The seeds of legumes are very high in protein, and some can also be rich in oil. Some countries donate up to 60% of their arable land in order to plant various types of this plant family. This family of plants is also used to enhance soil fertility and is a valuable source of wood. In various agricultural systems, the need for chemical fertilizer is greatly reduced due to the nitrogen fixation of the symbiotic bacteria that is hosted by the legumes. In some areas, almost 50% of the nitrogen added to the soil is due to this symbiotic relationship (3). Although an exact estimate of this symbiosis is hard to determine, legume-rhizobia relationships remain important to the function and composition of many natural ecosystems throughout the world (2).
Beans and Legumes - black beans, chick peas, lentils, lima beans, peanuts, kidney beans, and soybeans
Comparing the Growth of Pea Plants Grown in the Light and in the Dark Aim: To compare the vertical growth and weight gain of pea plants grown in the light and in the dark. Background Knowledge: Photosynthesis forms the basis for this experiment. This is the process by which a plant makes food for itself from the raw materials around it. The energy needed for photosynthesis comes from sunlight, which is the variable for this experiment.
You may not know it, but in the United States GM foods are quite prevalent. Approximately 65% of foods in the U.S. contain some variation of genetically altered ingredients (Ulrich 9). And of that portion, 89% of soybeans and 61% of corn is transgenic (Powell 529). This technology came to prominence in the 1990’s and since then has been a subject of much controversy. Proponents preach the undeniable health and growing benefits of this new development. Critics rail against biotech companies for the ambiguous safety status and ethical grounds of altering natural plant growth. The center stage for this conflict is Europe. While generally similar to the U.S., this region of the world is much more outwardly suspicious and hostile towards crop alterations.
and peas can give a boost full of energy with protein and fiber to a child to help boost
With the rapid growth of our global population pouring into the next millennium, we will witness an ever-growing hunger rate around the world. That is unless we call for a revolution on the global scale. The Green Revolution which already sprouted in the early part of the century only need to add a bit more momentum and we will see a bright future for the human race, a future without hunger and starvation ¡V hopefully.It is becoming increasingly difficult for the planet to support its overwhelming population. And since the amount of arable land available is becoming scarce, we must seek ways to dramatically improve crop yields of existing cropland.
Anderson, Jon C., Cheryl J. Wachenheim, and William C. Lesch. "AgBioForum 9(3): Perceptions of Genetically Modified AndOrganic Foods and Processes." AgBioForum. 2006. Web. 14 Sept. 2011.
Woese, K., Lange, D., Boess, C., & Werner Bogl, K. (1999). A comparison of organically and conventionally grown foods-results of a review of the relevant literature. Journal of the Science of Food and Agriculture, 74(3), 281-293. Retrieved from http://onlinelibrary.wiley.com.er.lib.k-state.edu/doi/10.1002/(SICI)1097-0010(199707)74:3<281::AID-JSFA794>3.0.CO;2-Z/pdf
The production of chickpea or ‘chana’ is also affected in excessive cold conditions. Chickpea is sown in the months of September to November in India and is considered as a rabi crop (Figure 1.3). The desi type chickpea reaches physiological maturity by 95-105 days and Kabuli type by 100-110 days. The plant is harvested when its leaves start drying and shedding and can be done manually or with the help of a harvester. In India, it is harvested in between March to April. This crop is often cultivated as a sole crop but sometimes it is also grown rotationally with other crops such as sorghum, pearl millet, wheat and coriander. Pale yellow, dark brown or reddish chickpea are some of the varieties that are grown
As the global population continues to rise, the amount of food needed to feed the people will increase as well. Two types of agriculture systems have been the backbone for crop production for decades if not centuries: conventional and organic agriculture— both methods could not be any more different. Conventional agriculture, a method that uses synthetic chemical pesticides, technologies or additives, and practices that are unsustainable is the leading producer for our food. On the other side of spectrum, organic agriculture generally, performed in a much smaller scale, does not use synthetic chemicals and utilize methods that are environmentally sound. Most conventional
In some popular approaches to winter eating, we need to put on mind that winter is described as the time to store up on heavier, high-calorie foods. Whole grains that include the nutrient dense bran and germ make the perfect example of a good winter choice. Seeds are another great example of a healthy compacted winter food, especially sunflower and sesame seeds, which are considered especially warming in some traditions. Dried beans and lentils that would be used in preparing of a hearty winter soup would also fit into this category of smaller, dense, and compacted