Grain Legumes

1. Front Matter

   Pages i-xix

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2. Common Bean

   • Antonio M. De Ron, Roberto Papa, Elena Bitocchi, Ana M. González, Daniel G. Debouck, Mark A. Brick et al.

   Pages 1-36

3. Pea

   • Thomas D. Warkentin, Petr Smýkal, Clarice J. Coyne, Norman Weeden, Claire Domoney, Deng-Jin Bing et al.

   Pages 37-83

4. Chickpea

   • Teresa Millán, Eva Madrid, José I. Cubero, Moez Amri, Patricia Castro, Josefa Rubio

   Pages 85-109

5. Lentil

   • Thomas R. Stefaniak, Kevin E. McPhee

   Pages 111-140

6. Faba Bean

   • Gérard Duc, Jelena M. Aleksić, Pascal Marget, Aleksandar Mikic, Jeffrey Paull, Robert J. Redden et al.

   Pages 141-178

7. Lupins

   • Wojciech Święcicki, Magdalena Kroc, Katarzyna Anna Kamel

   Pages 179-218

8. Cowpea

   • Ousmane Boukar, Christian A. Fatokun, Philip A. Roberts, Michael Abberton, Bao Lam Huynh, Timothy J. Close et al.

   Pages 219-250

9. Grass Pea

   • Nuno Felipe Almeida, Diego Rubiales, Maria Carlota Vaz Patto

   Pages 251-265

10. The Legume–Rhizobia Symbiosis

    • Jean-Jacques Drevon, Nora Alkama, Adnane Bargaz, A. Paula Rodiño, Kiriya Sungthongwises, Mainassara Zaman-Allah

    Pages 267-290

11. Nutritional Value

    • Francesca Sparvoli, Roberto Bollini, Eleonora Cominelli

    Pages 291-325

12. Seed Physiology and Germination of Grain Legumes

    • Jaime Kigel, Leah Rosental, Aaron Fait

    Pages 327-363

13. Reproductive Biology of Grain Legumes

    • María José Suso, Penelope J. Bebeli, Reid G. Palmer

    Pages 365-399

14. Grain Legume Cropping Systems in Temperate Climates

    • Thomas F. Döring

    Pages 401-434

15. Back Matter

    Pages 435-438

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​​​This book is devoted to grain legumes and include eight chapters devoted to the breeding of specific grain legume crops and five general chapters dealing with important topics which are common to most of the species in focus. Soybean is not included in the book as it is commonly considered an oil crop more than a grain legume and is included in the Oil Crops Volume of the Handbook of Plant Breeding.​Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pod. Several species of this family were domesticated by humans, such as soybean, common bean, faba bean, pea, chickpea, lentil, peanut, or cowpea. Some of these species are of great relevance as human and animal food. Food legumes are consumed either by their immature pod or their dry seeds, which have a high protein content. Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases and unstable yield. Current research trends in Legumes are focused on new methodologies involving genetic and omic studies, as well as new approaches to the genetic improvement of these species, including the relationships with their symbiotic rhizobia.

• Agriculture
• Cropping Systems
• Grain
• Legumes
• Plant Breeding
• Seed Physiology

• Misión Biológica de Galicia(MBG) Spanish National Research Council(CSIC), Pontevedra, Spain

  Antonio M. De Ron

Antonio M. De Ron is Research Professor at the Misión Biológica de Galicia (MBG), Spanish National Research Council (CSIC) in Pontevedra, Spain. He received both his graduate and doctorate in Biology from the University of Santiago de Compostela (USC, Spain). Initially he worked as a postgraduate student in plant protection at the National Institute for Agricultural Research (INIA, Spain). In 1988, Prof De Ron gained a staff position as scientist at the MBG working on legume genetics, germplasm and breeding and he is currently the leader of the Biology of Agrosystems Research Group. He was also part-time lecturer of genetics and breeding at the USC. Currently he is also serving as Leader of the Protein Crops Working Group of the European Association for Research on Plant Breeding (EUCARPIA, The Netherlands). He has published many scientific articles, books and monographs, as well as several educational publications. Prof De Ron has won awards for his work and is well recognized in the international scientific community for his achievements.

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