Plant Genetic Resources of Legumes in the Mediterranean

  • Auteur: Nigel Maxted
  • ISBN: 9780792367079
  • Date de sortie: 2001-05-31
  • Collection: Springer Science & Business Media
  • Total Download: 7824
  • Total Read: 7958

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Genetic erosion, that is, the loss of native plant and genetic diversity has been exponential from the Mediterranean Basin through the Twentieth century. This careless eradication of species and genetic diversity as a result of human activities from a 'hot-spot' of diversity threatens sustainable agriculture and food security for the temperate regions of the world. Since the early 1900s there has been a largely ad hoc movement to halt the loss of plant diversity and enhance its utilisation. The Convention on Biological Diversity and Food and Agriculture Organisation of the United Nations International Undertaking on Plant Genetic Resources, both highlight the need to improve conservation methodologies and enhance utilisation techniques. It has been argued that the most important component of biodiversity is the genetic diversity of crop and forage species used to feed humans and livestock. These cultivated and related wild species provides the raw material for further selection and improvement. Leguminosae species are of major economic importance (peas, chickpeas, lentils and faba beans, as well as numerous forage species) and provide a particularly rich source of protein for human and animal foods. Their distribution is concentrated in the Mediterranean region and therefore the improvement of their conservation and use in the region is critical. This text is designed to help ensure an adequate breadth of legume diversity is conserved and to help maximise the use of that conserved diversity. The subjects of conservation and use of legume diversity, the Mediterranean ecosystem and taxonomy of legumes are introduced. Generic reviews of the taxonomy, centre of diversity, ecogeographic distribution, genetic diversity distribution, conservation status, conservation gaps and future research needs are provided, along with a discussion of the importance of rhizobia to the maintenance of legume diversity. Current ex situ and in situ conservation activities as well current legume uses are reviewed. In conclusion future priorities for ex situ and in situ plant genetic conservation and use of Mediterranean legumes are highlighted. All contributors look forward rather than simply reviewing past and current activities and therefore it is hoped that the identification of genetic erosion, location of taxonomic and genetic diversity and promotion of more efficient utilisation of conserved material will be enhanced.

Processing and utilization of legumes

  • Auteur:
  • ISBN:
  • Date de sortie: 2003-01
  • Collection:
  • Total Download: 1156
  • Total Read: 3667

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World needs for improved nutrition and the role of vegetables and legumes

  • Auteur: Ricardo Bressani
  • ISBN:
  • Date de sortie: 1983
  • Collection:
  • Total Download: 4873
  • Total Read: 3609

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Food and Feed from Legumes and Oilseeds

  • Auteur: J. Smartt
  • ISBN:
  • Date de sortie: 1996
  • Collection: Springer Science & Business Media
  • Total Download: 7907
  • Total Read: 9323

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Oilseeds and legumes provide a significant proportion of the protein and energy requirement of the world's population. This book provides full details of the main oilseed and legume crops, focusing particularly on the nutritional aspects of these crops which are, or have the potential to be, useful in developing coutries where protein and energy malnutrition continue to be escalating problems. The predicted rapid rise of populations in many world regions which are increasingly vulnerable to food shortages means that a full knowledge of the nutritional significance of the crops available is vital for helping to alleviate such potential calamities.

Legumes in Human Nutrition

  • Auteur: Wallace Ruddell Aykroyd
  • ISBN: 9789251011812
  • Date de sortie: 1982-01-01
  • Collection: Food & Agriculture Org.
  • Total Download: 7982
  • Total Read: 2090

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bibliog., pp. 123-152

Fermented Grain Legumes Seeds and Nuts

  • Auteur: S. S. Deshpande
  • ISBN: 9789251044445
  • Date de sortie: 2000
  • Collection: Food & Agriculture Org.
  • Total Download: 8891
  • Total Read: 2581

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This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.

Preservatives for Legumes and Method of Preservation of Legumes

  • Auteur: M. Ogawa
  • ISBN:
  • Date de sortie: 1991
  • Collection:
  • Total Download: 3820
  • Total Read: 5036

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