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Preface This volume comprises material presented at the First Regional Food Legume Improvement Workshop that was held at the University of Aleppo, Aleppo, Syria, on 2-7 May 1978. It constitutes a synopsis of the current status of food legume production in the countries of Western Asia and North Africa. The workshop was sponsored jointly by the International Center for Agricultural Research in the Dry Areas (ICARDA) and the University of Aleppo, and had as its primary aims the bringing together of research workers and other legume specialists from all parts of the region served by ICARDA, and the identification of priorities for research attention. More than 15 countries were represented, together with several international and regional research institutions concerned with food legume development. Different specific problem areas were examined on each of the five days and the workshop was structured so that the participants spent a considerable proportion of their time involved in small working parties designed to encourage stimulating discussion and to provide concrete recommendations for future research and development programs. The workshop and this resultant text are the first steps toward achieving an increasing awareness of the common problems facing food legume production and improvement in the region. They provide a solid base from which to develop appropriate cooperative strategies planned to minimize the constraints that at present limit the production of leguminous crops that are so important both to human nutrition and to the agricultural systems of West Asia and North Africa. It is hoped that future research and development will acquire new cohesion and greater strength from the firm foundations established by this workshop. Harry S. Darling Director-General ICARDA
Foreword It is well established that the proteins of food legumes and cereal grains are nutritionally complementary, the essential amino acids that are deficient in the one being provided in the other. Consequently, when eaten together, the protein of both cereal and legumes are used more efficiently than if either is eaten alone. Legumes have figured prominently in the diets of Mediterranean peoples for as long as we have historical records. Several Romans, including Cicero, Fabius, and Lenticulus, bore leguminous names. (I am indeed proud that my own name in the German language means legume.) It is unfortunate that until comparatively recently, agricultural and food scientists have devoted less attention to legumes than to the principal cereal crops. If soybeans are excluded, world average yields of the major legumes are of the order of 0.5 metric tonnes per hectare compared with about 2.8, 2.3, and 1.7 metric tonnes per hectare for maize, rice, and wheat, respectively. Building upon the excellent research of the Arid Lands Agricultural Development Program (ALAD), ICARDA has made remarkable progress in establishing its legume research program and in strengthening the regional legume improvement network. From the content of the many splendid papers presented during First Regional Food Legume Improvement and Development Workshop it is evident that we can confidently anticipate significant progress in legume production, both in terms of higher yields and improved quality. The organizers, the Director-General, the staff of ICARDA, and all who participated in the workshop, whose proceedings are herein recorded, are to be warmly congratulated on the clearly evident success of this endeavour. Joseph H. Hulse Program Director Agriculture, Food and Nutrition Sciences International Development Research Centre
Page 1 and 2: I I ARCHIV 35914 o kI.k J k.. 1 ,1
Page 3 and 4: Food Legume Improvement and Develop
Page 5: Section V Food Legume Development G
Page 9 and 10: unless the rains are sufficiently e
Page 11 and 12: Evaporation Because several differe
Page 13 and 14: ainfall actually stored in the soil
Page 15 and 16: plant water use appear to be less a
Page 17 and 18: TABLE I. Average pulse production s
Page 19 and 20: TABLE 3. Average production (in 100
Page 21 and 22: TABLE 5. Average area (in 1000 hect
Page 23 and 24: increase achieved in Algeria (Table
Page 25 and 26: iological structure of existing far
Page 27 and 28: COST OF FNPLTS F ER TI LI ZEN. LABO
Page 29 and 30: wheat, with the variety Mexipak bei
Page 31 and 32: Chemical composition of grain legum
Page 33 and 34: The cooking process serves to softe
Page 35 and 36: Despite these proven advantages, th
Page 37 and 38: usts in the coastal and subcoastal
Page 39 and 40: The world collections of lentils an
Page 41 and 42: LFDKU DAMNH 1N .BOUR 0105 MINIA EGY
Page 43 and 44: either cereals or cotton. As it is
Page 45 and 46: Sowing Date Investigations over the
Page 47 and 48: the continued use of manual operati
Page 49 and 50: PALESTINE 10 SHOBAKO --200, . .f !4
Page 51 and 52: the production processes are carrie
Page 53 and 54: J \. A A A CHICKPEA r LENTIL ( \ .,
Page 55 and 56: Karaj College of Agriculture in 196
Page 57 and 58:
TABLE 1. Area (ha), production (met
Page 59 and 60:
Food Legume Research and Developmen
Page 61 and 62:
TABLE 1. Total area (in '000 feddan
Page 63 and 64:
appreciably improved and the nitrog
Page 65 and 66:
Varietal Improvement Breeding activ
Page 67 and 68:
Area (ha), production (metric tonne
Page 69 and 70:
Research Activities Legume research
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or tolerance to these diseases and
Page 73 and 74:
Area (ha), production (metric tonne
Page 75 and 76:
treatment with insecticides such as
Page 77 and 78:
Crop CYPRUS !AREAS WHERE FOOD LEGUM
Page 79 and 80:
Field Peas (Pisum sativum) Peas are
Page 81 and 82:
Broad Beans (Viciafaba) and Dry Pea
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not turn it; three ploughings are n
Page 85 and 86:
provinces of Shoa and Gojam yielded
Page 87 and 88:
TABLE I. Area (ha), production and
Page 89 and 90:
Food Legume Improvement in the Peop
Page 91 and 92:
Food Legume Production in Libya Au
Page 93 and 94:
with a mean annual precipitation of
Page 95 and 96:
Food Legumes in India A. S. Tiwari
Page 97 and 98:
variety of forms. The most common o
Page 99 and 100:
Sectioti ITT Disease Problems on Le
Page 101 and 102:
importance during the 1976-77 seaso
Page 103 and 104:
Besides its more obvious effect on
Page 105 and 106:
ecorded as Mycosphaerella rabiei),
Page 107 and 108:
Food Legume Diseases in Ethiopia Al
Page 109 and 110:
lines for resistance toAscochyta bl
Page 111 and 112:
TABLE 2. Effect of SBBMV on the com
Page 113 and 114:
Section IV Major Pests and Weeds of
Page 115 and 116:
common and widely distributed. The
Page 117 and 118:
mm long. It has small dark spots an
Page 119 and 120:
Life Cycle B. rufimanus resembles t
Page 121 and 122:
Insect Pests of Chick-pea and Lenti
Page 123 and 124:
probably the most damaging, startin
Page 125 and 126:
Some Insect Pests of Leguminous Cro
Page 127 and 128:
The Biology and Control of Orobanch
Page 129 and 130:
haustorium, is composed of undiffer
Page 131 and 132:
0. crenata has been noted; and the
Page 133 and 134:
which show very little persistence;
Page 135 and 136:
TABLE 1. A comparison of the tolera
Page 137 and 138:
Accentuation of Weed Control Proble
Page 139 and 140:
Chemical Solubility in water Amt wa
Page 141 and 142:
Genetic Resources of Grain Legumes
Page 143 and 144:
TABLE I. Distribution, altitude, an
Page 145 and 146:
Cultivars in Current Use Currently
Page 147 and 148:
and multilocation trials. Detailed
Page 149 and 150:
Lentil Breeding The lentil improvem
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USSR, and countries of Central and
Page 153 and 154:
smallest of the food legume collect
Page 155 and 156:
The "double podding" condition, whe
Page 157 and 158:
esidual moisture after the winter r
Page 159 and 160:
In general, lentils, however, are g
Page 161 and 162:
yields. Studies in Sudan have estab
Page 163 and 164:
Salinity Tolerance Chick-peas are h
Page 165 and 166:
Excessive water supply can damage t
Page 167 and 168:
The Role of Symbiotic Nitrogen Fixa
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40 30 20 10 40 30 LOCAL LARGE i-h 1
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The ICRISAT Chick-pea Program with
Page 173 and 174:
five lines yielding significantly b
Page 175 and 176:
TABLE 2. International nurseries an
Page 177 and 178:
Methods of Population Improvement i
Page 179 and 180:
After three seasons of recombinatio
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een quoted extensively; however, th
Page 183 and 184:
(4) the coordination and support of
Page 185 and 186:
Conferences and Workshops This comp
Page 187 and 188:
experienced personnel, and the cons
Page 189 and 190:
assist developing countries in thei
Page 191 and 192:
The Food Legume Improvement and Dev
Page 193 and 194:
The Role of IDRC in Food Legume Imp
Page 195 and 196:
Section VII Recommendations for Pr
Page 197 and 198:
damage caused by them in the variou
Page 199 and 200:
Section 1 Abu-Shakra, Mirza S.S., a
Page 201 and 202:
Ayoub, AT. 197 1/72/73a. Ful masri
Page 203 and 204:
changing plant morphological charac
Page 205 and 206:
Bond, D.A., and Pope, M. 1970. Fact
Page 207 and 208:
Nene, Y.L., and Reddy, M.V. 1976. P
Page 209 and 210:
Section V Abu Salih, H.S., Ishag, H
Page 211 and 212:
Khan, T.N. 1973. A new approach to
Page 213 and 214:
1977b. Methods of breeding broadbea
Page 215 and 216:
HACHEMI, Dr Lounes Institut de dév
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