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This is the fourth major publication on Vicia faba reporting proceedings of seminars organised through the Commission of the European Communities in the context of the E.E.C. Common Research Programme on Plant Protein Improvement. The previous three volumes report proceedings from the seminar in Sari in 1978 (Some current research on Vicia faba in Western Europe), and from Cambridge in 1979 (Vicia faba : Feeding value, processing and viruses) and in Wageningen in 1980 (Vicia faba : Physiology and Breeding). The theme of this seminar, held at the University of Nottingham from 14th to 16th September 1983 was selected to examine current research on agronomy, physiology, plant breeding and nutrition. 84 delegates from 15 European countries attended. Throughout the seminar there was a spirit of friendliness and co-operation. Everyone seemed dedicated to doing real justice to the faba bean crop. The organisation of this seminar would not have been possible without the help of my secretary, Mrs. Jeanne Rodwell who undertook most of the administrative and secretarial work. P.D. Hebblethwaite COMPONENTS OF THE YIELD AND YIELD OF VICIA FABA Ph. Plancquaert, J.L. Raphalen Institut Technique des Cereales et des Fourrages 8 Avenue du President Wilson, 75116 Paris, France. ABSTRACT Preliminary experiments have indicated the main factors affecting the yield of winter (6 trials) and spring faba beans (5 trials) : information is presented on the development of pods and flowers, yield and yield components and grain protein content at different locations in France.
Low temperature represents, together with drought and salt stress, one of the most important environmental constraints limiting the pro ductivity and the distribution of plants on the Earth. Winter survival, in particular, is a highly complex phenomenon, with regards to both stress factors and stress responses. The danger from winter cold is the result not only of its primary effect, i. e. the formation of ice in plant tissues; additional threats are presented by the freezing of water in and on the ground and by the load and duration ofthe snow cover. In recent years, a number of books and reviews on the subject of chilling and frost resistance in plants have appeared: all of these publications, however, concentrate principally on the mechanisms of injury and resistance to freezing at the cellular or molecular level. We are convinced that analysis of the ultrastructural and biochemical alterations in the cell and particularly in the plasma membrane during freezing is the key to understanding the limits of frost resistance and the mechanisms of cold acclimation. This is undoubtedly the immediate task facing those of us engaged in resistance research. It is nevertheless our opinion that, in addition to understanding the basic physiological events, we should be careful not to overlook the importance of the comparative aspects of the freezing processes, the components of stress avoidance and tolerance and the specific levels of resistance.
Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day. Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing, storage and cooking on their nutritional value. Starch and its modification, structure, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date, no reference works have exclusively covered faba bean. This book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products.
Grain legumes play significant and diverse role in the farming systems and provide nutrition security to the largely vegetarian and relatively poorer people around the world. These are ideal crops for achieving three simultaneous developmental goals viz. reducing poverty, improving human health and nutrition and enhancing ecosystem resilience. Globally, grain legumes are the second most important crop group next only to cereals but a large proportion of area of it is under rainfed-low input systems as compared to cereals contributing to lower yields. The other important factor responsible for reduced yield in grain legumes is the narrow genetic base of the present day pulse varieties. In order to break the yield barriers of these cultivars, new sources of genes/ alleles need to be identified and suitably incorporated into the adapted background. The information on various aspects of grain legume improvement although has been considerable in the recent past, these information are highly scattered and not available at one place. The present book consists of comprehensive and latest crop-wise information on important grain legumes of the world including their distribution, gene pool, systematics, status of genetic and genomic resources, production constraints, traits of importance, crop improvement methodologies - both conventional as well as contemporary and future strategies to be adopted for comprehensive grain legume improvement in various agro-ecological target areas of the globe. The chapters have been contributed by eminent crop experts from across the world engaged in research in their respective crops for the past several years thus providing a rare insight into the crop specific constraints and prospects drawing from their rich overall experience. The book therefore will be a useful source of information to the grain legume researchers, students, policy planners and developmental experts alike.
Need for biotechnology research in Africa; Enhancing the genetic base; Cell and tissue culture; Controlled gene manipulation; Using molecular markers; Other selected applications of biotechnology; Policy issues.
The genesis of the International Food Legume Research Conference (IFLRC) can be traced back to 1983 - and so this Volume, the Proceedings of that Conference, has had a gestation period of close to five years. Professor Norman Simmonds, the perennial Book Review Editor of Experimental Agriculture, has expressed the opinion (vol. 22, p. 201, 1986) that "Many symposial volumes are just plain awful!" Elsewhere (Nature vol. 312, pp. 201-2, 1984), Anthony Watkinson - then a Commissioning Editor at Oxford University Press has described several reasons which have led him to believe that "Conference proceedings - symposia - are generally disliked . . . . To put it mildly, this type of publication has a bad name". The problems, from an author's perspective, of contributing to any many-authored publication are aired in an exchange of correspondence in Biologist (vol. 30, pp. 123 and 180, 1983; and vol. 31, pp. 3 and 69,1984). And from the editor's viewpoint, D. J. Weatherall - then Nuffield Professor of Clinical Medicine at the University of Oxford - has described (Nature vol. 317, p.
Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth, along with a rising human population and improved buying capacity has substantially reduced the per capita availability of food legumes. Changes in environmental climate have also had significant impact on production, creating a need to identify stable donors among genetic resources for environmentally robust genes and designing crops resilient to climate change. Genetic and Genomic Resources of Grain Legume Improvement is the first book to bring together the latest resources in plant genetics and genomics to facilitate the identification of specific germplasm, trait mapping and allele mining to more effectively develop biotic and abiotic-stress-resistant grains. This book will be an invaluable resource for researchers, crop biologists and students working with crop development. - Explores origin, distribution and diversity of grain legumes - Presents information on germplasm collection, evaluation and maintenance - Offers insight into pre-breeding/germplasm enhancement efforts - Integrates genomic and genetic resources in crop improvement - Internationally contributed work
Faba beans, formerly known as broad beans, are among the oldest crops in the world. It has in fact been claimed with some justification that the Pyramids were built on faba beans! They are today a major crop in many countries such as China, Egypt and the Sudan; and are widely grown for human food throughout the Me~iterranean region, in Ethiopia and in parts of Latin America. In recent years there has been a growing interest in faba bean production as a protein source for stock feed in parts of Europe, North America and Aus· tralia. The publication served by this preface arose from the first International Faba Bean Con ference, held in Cairo, Egypt, on March 7-11, 1981 which provided a suitable forum for the review of many scientifically important aspects of the improvement of the crop. Leading faba bean specialists from four continents who participated were able not only to contri· bute from their personal expertise in relevant subjects, but in return to gain from their ex perience of Nile Valley conditions and from close contact with so many of the world's faba bean scientists. The conference was supported in the main by the ICARDAjIFAD Nile Valley Faba Bean Project. Additional support was received from a number of other organisations and institutions whose help is gladly acknowledged. These included the Agricultural Research Council (ARC) of the Egyptian Ministry of Agriculture; G.T.Z. of Germany; IDRC of Canada; the National Research Center of Egypt; and Cairo University.
This is the first scholarly reference work to cover all the major scientific themes and facets of the subject of seeds. It outlines the latest fundamental biological knowledge about seeds, together with the principles of agricultural seed processing, storage and sowing, the food and industrial uses of seeds, and the roles of seeds in history, economies and cultures. With contributions from 110 expert authors worldwide, the editors have created 560 authoritative articles, illustrated with plentiful tables, figures, black-and-white and color photographs, suggested further reading matter and 670 supplementary definitions. The contents are alphabetically arranged and cross-referenced to connect related entries.