1. Introduction to leguminous crop production

Introduction to legumes

1. I n t r od u ction

2. Topical Outline Introduction Importance of legumes Recent trends in yield, production & area Classification of legumes

3. Legumes (Pulses) Latin word “legere” = to gather family Leguminos a e or ( Fabaceae) Fruits enclosed in pods containing several seeds

4. 2 nd world’s largest family after grasses consists of about: - 750 genera; -19,000 species (herbs, shrubs, trees, & climbers ) grown for >6000 years

5. - dicots: seedling has 2 cotyledon leaves –Most of the seed’s protein is stored in the cotyledons –Leaves have netted veins

6. flowers have 5 petals, which are bilaterally symmetrical fruits in pods containing several seeds

7. Roots have nodules containing the nitrogen-fixing bacteria

8. Food Legumes important & diverse role in farming systems diet of resource poor people achieve 3 developmental goals reducing poverty improving human health & nutrition & enhancing ecosystem resilience

9. Importance & Uses fix atmospheric N help alleviate degraded soil maintain soil fertility & reduce need for fertilizer thus essential in agricultural systems towards sustainable cropping systems reduce pest and disease incidence

10. With capability to fix nitrogen: Bacteria in root nodules convert nitrogen gas into usable forms make legumes the most important source of protein in the plant world make them good natural fertilizer

11. Diverse uses include: timber medicine forages/feeds food Honored as “International Year of the Pulses” FAO (2016)

12. Grain legumes, sources of: protein concentrates (feeds) oil crops for cooking biofuel industrial uses (soysauce, soya milk, etc) of historical & present day importance especially with climatic change & population growth

13. L e g u me Species Oil C ont e n t Protein Co n t e nt Other Uses Peanut 40-50% 25-30% Peanut butter, oil in margarine, salad dressing, shortening & for soaps/cosmetics Soybean 13-25% 30-50% Sacred crop of ancient Chinese, tufo

14. Crop Scientific name Common name Value per 100 grams kcal protein Pulses Phaseolus vulgaris Kidney beans 341 21 . 6 Black beans 333 23 . 5 8 Vigna radiata mungbeans 347 23. 8 6 Vigna unguiculata Cowpeas 336 23 . 5 2 Cajanus cajan Pigeon pea 343 21 . 7 Vicia faba Faba beans 341 26 . 1 2 Legume oil crop Glycine max soybean 446 36 . 4 9 Cereals Zea mays maize 365 9 . 4 2 Oryza sativa rice 360 6. 6 1 Triticum aestivum W he a t, bread 340 10 . 6 9 Table . Kilo calories and protein content of major pulse crops and cereals Akibode and Maredia (2011)

15. Not just protein, but also source of vitamins, minerals & food calories Its protein is high in amino acids like lysine and methionine

16. Classification

17. Grouped into: –Food legumes –Forage legumes –Tree Legumes

18. E x am p l e s: Vigna radiata Arachis hypogea Food Legumes

19. Pigeon pea (Vigna umbellata)

20. Pigeon pea ( Cajanus cajan )

21. Forage Legumes a l falfa Desmodium sp Arachis pintoi

22. Tree Legumes Sesbania grandiflora Cassia kassod

23. Caesalpinia pulcherrima

24. Legume examples Foods Peanuts Mungbean Soybeans Cowpeas Winged bean Peas kidney beans green beans fava beans lima beans chic k - peas (Garbanzo beans) black-eyed peas lentils

25. Forage alfalfa red clover white clover sweet clovers vetches Trees Ipil-ipil madre de cacao Acasia Narra Tamarind

26. . Common food legumes in the country Common Name Scientific Name Peanut Arachis hypogea Mungbean Vigna radiata Soybean Glycine max Cowpea Vigna unguiculata Bushbean/Stringbeans Phaseolus vulgaris Winged bean Psophocarpus tet r ag o nolo b us Peas Pisum sativum

27. Bushbean – Phaseolus vulgaris Winged bean Psophocarpus tetragonolobus Kidney bean Phaseolus vulgaris

28. TRENDS IN AREA, PRODUCTION & YIELD (Global/regional)

29. 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 Year Fig. . Yearly volume of production of mongo & peanut in the Philippines (PSA 2016) 2 , 4 , 6 , 8 , 1 , 00 1 2 , 00 Volume of production (t) Mongo Peanut S t ri n g b ea n s

30. 4 2 6 8 1 8 1 6 1 4 1 2 1 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 Year Fig. . Yearly yield per hectare of mongo and peanut in the Philippines, PSA (2016) Yield (kg ha -1 ) M o n go P e a n u t

31. Table 1. Legume yield and production area in temperate countries China – most diverse in terms of legumes grown

32. L E G U M E SPECIES CHINA USA Yield (t) x 1000 Area (ha) Yield (t) Area (ha) A d z uki /R i ce bean 242 Chickpea 10.5 Common bean 1046 Cowpea 13.5 Faba bean 1595 Lentil Mungbean Pea Peanut Soybean

33. Table 2. Legume yield and production area in temperate countries Legume Species Canada Europe Yield (t) (1 x 10 3 ) Area (ha) (1 x 10 3 ) Yield (t) (1 x 10 3 ) Area (ha) (1 x 10 3 ) Adsuki/rice bean NA NA NA NA Chickpea 1 2 3. 6 6 .00 1 7 4. 6 4 1 4 3. 6 6 Common bean 2 7 3. 2 119 .70 7 3. 9 3 6. 3 7 Cowpea NA NA 2 3 .95 6. 8 4 Fababean NA NA 6 7 3.34 2 2 6.09 Lentil 1 6 .32 1, 9 8 7 .00 1 1 .69 9 4 .47 Mungbean NA NA NA NA Pea 3, 4 4 4 .80 1, 4 6 7 .00 3, 3 7 .42 1, 6 2 1 .02 Peanut NA NA 1 1 .33 1 .81 Soybean 6, 4 8 .60 2, 2 3 5 .00 9, 1 .95 4, 4 9 5 .81

34. FAOSTAT, Akibode and Maredia (2011) Fig. . Global area harvested for all pulses and cereals

35. Fig. . Global yield trends for cereals and pulse crops F A O S T A T

36. Fig. . Trend in world total food legume area harvested per crop (Akibode and Maredia, 2011)

37. Fig. . World food legume production by crops

38. Fig. . Average world food legume yields by crops

39. BenBelhassen (2005) Fig. . Historical view of per capita production and consumption of pulse crops

40. Fig. . Harvest area of food legumes in China since 1961, FAOSTAT, (2015)

41. Fig. . Yield of food legumes in China since 1961 (Li, et. al., 2016)

42. Fig. . Production of food legumes in China (Li, et. al., 2016)

43. Fig. . Dry grain export of food legumes in China (Li, et. al., 2016)

44. Fig. . Dry grain import of food legumes in China (Li, et. al., 2016)

45. Fig. . Dry grain export, import and production of major food legumes in China (Li, et. al., 2016)