Dr. Nasser El Gizawy lectures

1. Agronomy 3
(Crop Production)
AG 0103
LECTURE 5
(Legumes)
By
Nasser El-Gizawy
Professor of Agronomy |Benha University
E-mail: Nasser@bu.edu.eg
2015/2016
Agricultural Biotechnology Program
(3 CREDIT HOURS))

2. Rules
13 24

3. Quiz
The image shows a :
oil seed crop product
spice crop product
fibre crop product
cereal crop product

4. Student Learning Objectives
• Identify legumes and its uses.
• Identify areas where legumes is grown.
• Describe legumes plants.
• Describe the soil and climatic requirements of legumes
plants.
• Explain the cultural practices of legumes production.

5. Legumes
• The legumes are all members of a single plant
family, the Fabaceae.
• Beans, peas, lentils, soybeans, peanuts, alfalfa,
clover, and more.
• Why they are important: nitrogen fixation.
– Bacteria in root nodules convert nitrogen gas into
usable forms.
– This makes legumes the most important source of
protein in the plant world.
– Also makes them good natural fertilizer

6. Fabaceae = Leguminosae
Legume family (also called bean family or pea family)

7. Family characteristics
• Five-petalled irregular flower with bilateral
symmetry
• Fruit is a legume (dry dehiscent fruit - two
lines of dehiscence) with one row of seeds
• Seeds contain two large cotyledons

8. Legume flower
Banner petal
keel
wing
Stamens: 9 + 1

9. Legumes and
nitrogen-fixing bacteria
• High protein correlated with root nodules which
contain nitrogen-fixing bacteria
– convert atmospheric nitrogen to useful form
• Because of this legumes enrich the soil
– Farmers often rotate legumes with crops that
deplete soil nitrogen (soybean & corn)
– "Green manure" crops plowed sometimes
– Reduces need for fertilizers - legumes can be
cultivated worldwide - even in poor soils

10. Nitrogen cycle
• Nitrogen
– essential elements for all living organisms
– major component of amino acids, proteins,
nucleic acids
• Nitrogen gas (N2) about 79% of the air
– most living organisms cannot use this form of
nitrogen

11. Nitrogen-fixing bacteria
• Certain bacteria and cyanobacteria have
ability to reduce nitrogen (N2) gas to
ammonium NH4
+
– cells can convert NH4
+ to compounds
– called nitrogen-fixation
– organisms are called nitrogen-fixing

12. Nitrogen fixation
• The roots of most legumes form associations
with bacteria that can fix atmospheric
nitrogen.
• These Rhizobium species live in nodules on
the roots.
• They provide “free” fertilizer.
• Flowering plants cannot use atmospheric
nitrogen but must absorb nitrate or
ammonium nitrogen through the roots.

14. Nitrogen compounds in soil
• Some plants take up ammonium directly
• Bacteria in the soil quickly convert ammonium
to nitrite (NO2) and then nitrate - (NO3)
• Nitrate is the form of nitrogen usually
absorbed by plants
• Fertilizer contain a mixture of both
ammonium and nitrate

15. Nitrogen Cycle
NH4
NO2
NO3
bacteria
bacteria bacteria
Non-legume
plants

16. Nutritional value
• Legumes rich in protein (nitrogen).
• Many are in the 20-30% range.
• Legumes also contain some fats but usually
less starches than cereal grains.
• Legume seeds have more of some amino
acids than cereal grains.

17. Legume seeds
• Important food staple
worldwide
• Rich in both oil and
protein
– Higher in protein than
any other food plants
– Close to animal meat in
protein quality
– Often called "poor
man's meat"

18. Important points
• Legumes fix nitrogen
• Legumes rich in protein
• Legumes easily stored and harvested

19. Broad Beans
Vicia faba – from Mediterranean region,
cultivated 8800 yrs ago.

20. Faba bean ( Vicia faba , L.) is one of the principal
food legume crop in Egypt. It is a good source of
protein and it is popular in human nutration in
most of Arab countries. As the world population
increased a great effects must be done to
increase its production per unit area especially
in developing countries.
Broad Beans

21. Faba bean varieties:-
• 1- Giza 716
• 2- Giza 461
• 3- Giza 843
• 4- Sakha 1
• Faba bean varieties were developed by the
legumes Research Section of the Agricultural
Research Center, Giza, Egypt.
Broad Beans

22. Sowing date
• The beans are sown on September or October.
The more important point is to sow the crop
early enough to get the seed hardening before
the hot wind prevails.
• These do much damage to the crop if the seed
is not fully formed, shriveling the pods and
stopping further growth.

23. Cultivation methods
• Dry method (Afir)
The land is ploughed, pressed and divided into
small plots, seeding in rows 40 cm apart and pits 20
cm apart and irrigation is last treatment.
• Wet methods (Heraty)
At ridges: the seeds are sown in ridges (12-14
ridges/7m). Seeds planted at the two sides of ridge
in pits 20 cm apart. At most cases the wet seeds
soaked to about 12 hours in water using at this
method.

24. Cultivation methods

25. Cultivation methods

26. Cultivation methods

27. Cultivation methods

28. Cultivation methods

29. Cultivation methods

30. Cultivation methods

31. Seed rate
• The amount of seeds used ranging from 40 -70
kgs/fed. Depending on cultivation method.

32. Replanting and thining
• Replanting and thining for beans must be
done before the first watering. Two strong
plants chosen in every pit. The farmers are
using the wet seeds for replanting.

33. Fertilizers
• Broad bean is a leguminous crop. It requires
no nitrogen fertilizers in most cases.
Sometimes using 25-50 kgs/N fed before the
first watering increased the yield. Broad bean
responds to superphosphate fertilizers, about
200 kgs/fed applying to it, before plowing.

34. Fertilizers

35. Irrigation
Under canal irrigation, it receives two or three
watering. It is considered advantageous to give one
watering when flowering.

36. Harvesting
• The crop ripens in about
four months an a half to
five months, and the
upper Egypt begins to be
harvest about March.
• About 6-7 ardabs (155
kg) of seeds and one ton
of hay may be taken as an
average.

37. Lentils
Lens culinaris – genus name refers to
shape of seeds

38. The lentil (Lens culinaris) is an edible pulse. It is
a bushy annual plant of the legume family,
known for its lens-shaped seeds. It is about 40
cm (16 in) tall, and the seeds grow in pods,
usually with two seeds in each.
Lentils

39. varieties:-
• 1- Giza 9
• 2- Giza 51
• Lentils varieties were developed by the
legumes Research Section of the Agricultural
Research Center, Giza, Egypt.
Lentils

40. Chickpeas (Cicer arietinum,L.)

41. Chickpeas (Cicer arietinum,L.)
Chickpeas (Cicer arietinum,L.)
is one of the important grain
Legumes cultivated in Egypt
many year ago. It is grown as
winter crop and cultivated
successfully in traditional area
where clay soil prevalence and
in new reclaimed area having
sandy soil.

42. varieties:-
• 1- Giza 3
• 2- Giza 531
• 3- Giza 195
• 4- Giza 4
chickpeas varieties were developed by the
legumes Research Section of the Agricultural
Research Center, Giza, Egypt.
Chickpeas

43. LUPINE (Lupinus termis,L)

44. Lupine is considered one of the legumes with the
promising future potential due to its high protein
content as well as its adaptation to poor soils and
dry climates. It has been used as a green manure,
forage and seeds for human usage because of its
high protein content. Like other seed legumes, lupin
plant is able to fix atmospheric nitrogen in the soil
that increase soil fertility with no additional cost or
effort particularly in reclaimed soils and, therefore
lupin appear to have useful effect in such areas.
LUPINE (Lupinus termis,L)

45. varieties:-
• 1- Giza 1
• 2- Giza 2
Lupine varieties were developed by the legumes
Research Section of the Agricultural Research
Center, Giza, Egypt.
LUPINE

46. The End!