It is likely that chickpea’s poor performance under cold and chilling stress, as well as its relative tolerance of high temperatures, are outcomes of the crop’s unique evolution from a Mediterranean winter-annual life cycle, to post-rainy season spring sowing, and subsequent dissemination to warmer, summer- dominant rainfall regions. Nevertheless, through its evolutionary path chick- pea has spread to a wide range of habitats characterized by different climates, stresses and cropping systems, all of which place different selection pressures on the crop. Our understanding of the interaction between these selection pressures and ecotypic adaptation is only rudimentary at this stage. Given the explosion of data available for habitat characterization, the potential exists to make great strides in the understanding of adaptation in chickpea, by exploiting this information whenever the crop is evaluated, be it in resistance screening, multi-environment trials or detailed physiological investigations. This ecophysi- ological approach can widen the impact of research from the specific (i.e. per- taining only to a particular group of genotypes) to the general (i.e. pertaining to genotypes representing different habitat types), and should be encouraged.
Acknowledgements
The authors would like to acknowledge generous research funding support from the Commonwealth Scientific and Industrial Research Organization (CSIRO), the Centre for Legumes in Mediterranean Agriculture (CLIMA) at the University of Western Australia, the Australian Centre for International Agricultural Research (ACIAR) and the Australian Grains Research and Development Corporation (GRDC). This chapter, particularly the definition of crop distribution, stresses and cropping systems, would not have been possible without generous feedback and advice from the global community of chickpea breeders and scientists. The authors would especially like to thank Fred Muehlbauer, Mario Mera, Tom Warkentin, Renuka Shrestha, Shahal Abbo, Pedro Manjarrez, Kadambot Siddique, Robert Hijmans, Dirk Enneking, Col Douglas, Kharaiti Mehra, Jason Brand, William Martin, Michael Materne, Larn McMurray, Eric Armstrong, Tanveer Khan and Ted Knights. We also thank Steve Milroy for his incisive feedback on the manuscript.
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4 Uses, Consumption and Utilization
S.S. Y
ADAV,
1N. L
ONGNECKER,
2F. D
USUNCELI,
3G. B
EJIGA,
4M. Y
ADAV,
5A.H. R
IZVI,
1M. M
ANOHAR,
1A.A. R
EDDY,
6Z. X
AXIAO7 ANDW. C
HEN81Pulse Research Laboratory, Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India; 2Centre for Learning Technology, The University of Western Australia, Perth, Australia; 3The Central Research Institute for Field Crops, PO Box 226, Ulus, Ankara, Turkey; 4Green Focus Ethiopia, PO Box 802, Code No. 1110, Addis Ababa, Ethiopia;5College of Business Administration, Tarleton State University ( Texas A & M University System), Stephenville, TX, 76402, USA; 6Indian Institute of Pulses Research, Kanpur 208024, Uttar Pradesh, India;
7Chinese Academy of Agricultural Sciences, Beijing, China; 8USDA-ARS, Grain Legume Genetics and Physiology Research Unit, Washington State University, Pullman, WA 99164, USA
Introduction
Since the beginning of agriculture, grain legumes have had multiple uses depend- ing on the utilization of different parts of the plant. The seeds are used dry or green, the legumes green and the plant dry as straw for animal feed and green as fodder or as organic manure. The dried grain is used as animal feed or for human consumption. In the latter case, it is used whole or hulled, as flour, boiled or roasted. The flour is used on its own or mixed with other flours, generally made from cereals. Legumes are served as a main dish, either alone or accompanying meat or fish, as a snack, green or dried (Hernándo Bermejo and León, 1994).
The same diversity exists in the cultivation systems (extensively dry or irri- gated, purely horticultural and winter or spring) and in postharvest handling (for fresh consumption, dry storage or immediate use). Packaging can be simple and the product can be frozen, canned or pre-cooked. Grain legumes are a source of oil with which protein-rich cake is made and they also have other interesting substances for industry and pharmacology.
In addition to everything that the plant offers directly, legumes have con- stantly been accompanied by species that produce carbohydrates, i.e. cereals in temperate zones or roots and tubers in tropical zones. This is due not only to
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