Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов

Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов


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energy input for tillage.

       Biodiversity and productivity. Legumes are a world resource of biodiversity, providing significant land races of dry bean types providing genetic diversity within wide ranges of populations (Yang et al. 2021). The cultural practices associated with dry bean production, procurement, and preparation are very efficient. Additionally, research continues to enhance the productivity and efficiency of dry beans and other pulse crops that use reduced energy and agricultural inputs.

      Global food security continues to be a worldwide concern. Beans and pulses contribute to world food supplies and food intake significantly. The significance of agricultural research for crop improvement and enhanced utilization of dry beans and pulses is evident through the scale and diversity of programs (Siddiq and Uebersax 2012). Under CGIAR (Consultative Group on International Agriculture Research), there are a number of research centers focusing on dry beans and pulses; e.g., International Center for Tropical Agriculture (CIAT, Cali, Columbia), International Crops Research Institute for the Semi‐Arid Tropics (ICRISAT, Hyderabad, India); International Center for Agricultural Research in the Dry Areas (ICARDA, Alleppo, Syria); and the International Institute of Tropical Agriculture (IITA, Ibadan, Nigeria). According to CGIAR (2011), “impressive gains have been made with improved common beans, developed with farmer participation through regional networks in East, Central and Southern Africa; e.g., 30–50% yield increase from 1995 to 2010. This improved bean production, while strengthening household food and nutrition security, also provides women with surplus grain to sell in local markets.

Schematic illustration of nutritious seeds for sustainable future – key messages.

      Source: IYP (2016)

      .Map shows the countries with USAID’s Pulse CRSP supported projects.

      Source: USAID (2012).

      The Legume Systems Innovation Lab focuses on collaborative projects associated with two primary crops, common bean, and cowpea. These crops provide exceptional levels of nutrient dense staple foods. Further, it is fully recognized that legumes are especially important for women in many regions of the world, as they are often the producers, traders, and consumers of the crop. Collaborating international legume scientists and partner institutions enhance the global mission of improving livelihoods and nutritional impacts throughout legume value chains. Support of graduate student research training is critical to improving the research capacity of scientists in developing countries and is an important goal of this program (FTF 2021).

      Several organizations within other nations provide significant levels of food aid to area of need, and most convey direct shipments of pulses because of the high nutrient density. These organizations/nations include Canadian International Development Platform (CIDP), UK Department for International Development (DFID), German Corporation for International Cooperation (GIZ); French Development Agency (AFD), Japan International Cooperation Agency (JICA), and Swedish International Development Cooperation (SIDA), to name a few.

      The trends in the production and consumption of legume‐based products are dynamic and are influenced by the challenges of global production. Increased use can be readily influenced by public policy, educational strategies, and industrial innovation. The evidence for health promoting aspects of legume‐based foods is strong and


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