517 pages, b/w illustrations
Faba bean (Vicia faba L.) is among the oldest crops in the world. Flobally, it is the third most important food grain legume after soybean (Glycine max L.) and pea (Pisum sativum L.). According to the FAO, it is currently grown in 58 countries. However, the Chinese used faba bean for food almost 5,000 years ago. In India, it was probably introduced during the period 1206-1555 AD. Initially, it was grown in India by Europeans as a garden crop. Faba bean is seen as an agronomically viable alternative to cereal grains. It is a good source of lysine rich protein and Levodopa (L-dopa), a precursor of dopamine. It is also used as medicine for the treatment of Parkinson's disease, and a nutraceutic agent, which might help in controlling hypertension. Its tannin-free varieties could be directly processed and fed to swine and poultry. The present volume contains details on various aspects of faba bean cultivation. The book has been divided into five sections, (i) crop improvement, (ii) resources and input management for improving faba bean production, (iii) crop production, (iv) crop protection, and (v) others.
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