Presentation on Legumes
A Presentation on Legumes
Submitted to Dr. M. G Patil Professor & Head Department of Horticulture
Submitted by Mr. G.A Shitu M.Sc Jnr. PG12AGR4026 Department of Agricultural Extension Education
College of Agriculture University of Agricultural Sciences Raichur, 584102
INTRODUCTION Legumes are simple fruit called pod that develops from a simple carpel and usually dehisces (opens along a seam) on two sides when dry. They are rich source of plant protein with ability to fix Nitrogen via a symbiotic relationship with bacteria (Rhizobia). This is the major peculiarity of legumes which make them suitable for soil nutrient management purposes. They belong to the Fabaceae ,3rd largest family of flowering plants with more than 18,000 species. (1st Asteraceae 24,000 species and 2nd Orchidaceae 20,000 species)
Scientific Classification Dry beans (Phaseolus spp. Kidney bean, Phaseolus vulgaris, Lima bean, Phaseolus lunatus) Dry broad beans, Field bean(Vicia faba) Dry peas (Pisum spp.) Garden pea (Pisum sativum) Chickpea, Bengal gram (Cicer arietinum) Dry cowpea black-eyed pea, (Vigna unguiculata ) Pigeon pea, Arhar /Toor, cajan pea, (Cajanus cajan) Lentil (Lens culinaris) Bambara groundnut, earth pea (Vigna subterranea) Vetch, common vetch (Vicia sativa) Lupins (Lupinus spp.) Minor pulses, hyacinth bean (Lablab purpureus)Yam bean (Pachyrrizus erosus) FAO classification, 2011
Origin Geographical origin uncertain Ethiopia and Central Asia Introduce before advent of Aryans in India
Introduction Pea (Pisum sativum) is a common nutritious leguminous vegetable crop grown in cool season throughout the world. Pea is an annual plant and planting takes place from winter to early summer depending on location. Average pea weighs between 0.1 and 0.36 grams It is most commonly green, occasionally purple or golden yellow, pod-shaped vegetable.
Scientific Classification Kingdom Sub kingdom Superdivision Division Class Subclass Order Family Genus Species Binomial
Submitted to Dr. M. G Patil Professor & Head Department of Horticulture
Submitted by Mr. G.A Shitu M.Sc Jnr. PG12AGR4026 Department of Agricultural Extension Education
College of Agriculture University of Agricultural Sciences Raichur, 584102
INTRODUCTION Legumes are simple fruit called pod that develops from a simple carpel and usually dehisces (opens along a seam) on two sides when dry. They are rich source of plant protein with ability to fix Nitrogen via a symbiotic relationship with bacteria (Rhizobia). This is the major peculiarity of legumes which make them suitable for soil nutrient management purposes. They belong to the Fabaceae ,3rd largest family of flowering plants with more than 18,000 species. (1st Asteraceae 24,000 species and 2nd Orchidaceae 20,000 species)
Scientific Classification Dry beans (Phaseolus spp. Kidney bean, Phaseolus vulgaris, Lima bean, Phaseolus lunatus) Dry broad beans, Field bean(Vicia faba) Dry peas (Pisum spp.) Garden pea (Pisum sativum) Chickpea, Bengal gram (Cicer arietinum) Dry cowpea black-eyed pea, (Vigna unguiculata ) Pigeon pea, Arhar /Toor, cajan pea, (Cajanus cajan) Lentil (Lens culinaris) Bambara groundnut, earth pea (Vigna subterranea) Vetch, common vetch (Vicia sativa) Lupins (Lupinus spp.) Minor pulses, hyacinth bean (Lablab purpureus)Yam bean (Pachyrrizus erosus) FAO classification, 2011
Origin Geographical origin uncertain Ethiopia and Central Asia Introduce before advent of Aryans in India
Introduction Pea (Pisum sativum) is a common nutritious leguminous vegetable crop grown in cool season throughout the world. Pea is an annual plant and planting takes place from winter to early summer depending on location. Average pea weighs between 0.1 and 0.36 grams It is most commonly green, occasionally purple or golden yellow, pod-shaped vegetable.
Scientific Classification Kingdom Sub kingdom Superdivision Division Class Subclass Order Family Genus Species Binomial