Abstract
The garden or field pea is cultivated worldwide in temperate climates, but Pisum sativum L. is naturally found in Europe, north-west Asia and extending south to temperate east Africa, while P. fulvum Sibth. and Sm. is restricted to the Middle East. The pea has been cultivated for millennia, possibly because of the low levels of toxins in the seed (Liener, 1982) and the relatively high protein content of 25% (Monti 1983). Peas remain today one of the most important temperate pulse, fodder and vegetable crops. Garden peas (P. sativum var. sativum) are produced primarily for human consumption, field peas (P. sativum var. arvense (L.) Poiret) for livestock and traditionally as green manure. The pods are also eaten immature as a vegetable (e.g. mangetout, sugar snap peas or snow peas). In a number of developed countries, a significant proportion of the crop is now harvested in an immature state and frozen to make a convenience food.
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Maxted, N., Ambrose, M. (2001). Peas (Pisum L.). In: Maxted, N., Bennett, S.J. (eds) Plant Genetic Resources of Legumes in the Mediterranean. Current Plant Science and Biotechnology in Agriculture, vol 39. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-9823-1_10
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DOI: https://doi.org/10.1007/978-94-015-9823-1_10
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