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Peas and beans / Anthony J. Biddle.

Par :

Biddle, A. J [author.]

Contributeur(s) :

C.A.B. International [issuing body.]

Type de matériel : Texte

TexteCollection : Crop production science in horticulture ; 25.Éditeur : Wallingford, Oxfordshire, UK : CABI, 2017Date du droit d'auteur : �2017Description : 1 online resource (viii, 179 pages) : illustrations, chartsType de contenu :

text

Type de média :

computer

Type de support :

online resource

Sujet(s) :

Disponible sous un autre format : Print version:: Peas and beans.Classification CDD :

633.3/7 23

Classification de la Bibliothèque du Congrès :

SB343 .B53 2017eb

Ressources en ligne :

Click here to access resource

Autres formats physiques disponibles :

Also available in print format.

Dépouillement complet :

Introduction to peas and beans -- Botany and physiology -- Pea and bean breeding -- Agronomy of peas and beans -- Management of weeds -- Management of pests and diseases -- Harvesting, nutritional value and uses -- The future for peas and beans.

Résumé : This book describes the most commonly grown large-seeded legumes used as food and feed crops throughout the world. The species considered are: Pisum sativum, in the forms of dried peas (combining peas) and as fresh vegetables (vining peas or fresh market peas); Vicia faba, in the dry form as faba beans (or field beans) and the fresh form as broad beans; and Phaseolus vulgaris, in the dry form as dried beans and fresh as dwarf French or green (snap) beans. The chapters deal with the crops in detail as to the botany (including morphology), physiology, breeding, agronomy, management of weeds, diseases and pests, harvesting, nutritive value, uses, and their future. It is hoped that this book will provide a useful background to all engaged in production or research of these valuable legume crops.

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Includes bibliographical references and index.

This book describes the most commonly grown large-seeded legumes used as food and feed crops throughout the world. The species considered are: Pisum sativum, in the forms of dried peas (combining peas) and as fresh vegetables (vining peas or fresh market peas); Vicia faba, in the dry form as faba beans (or field beans) and the fresh form as broad beans; and Phaseolus vulgaris, in the dry form as dried beans and fresh as dwarf French or green (snap) beans. The chapters deal with the crops in detail as to the botany (including morphology), physiology, breeding, agronomy, management of weeds, diseases and pests, harvesting, nutritive value, uses, and their future. It is hoped that this book will provide a useful background to all engaged in production or research of these valuable legume crops.