Abstract
Cultivated chickpea (Cicer arietinum L.) is noted to be one of the first grain legumes to be domesticated in the old world, and currently ranks as the third most important grain legume in the world after dry bean (Phaseolus vulgaris L.) and dry peas (Pisum sativum L.) (Saxena 1990). According to the finds of palaeo-ethnobotanical material obtained from excavation of earliest Neolithic Village sites, Turkey is possibly one of the first domestication areas of chickpea, and probably from Hacilar near Burdur around 5450 BC (Helbaek, 1970). The crop centres of origin or diversity are correlated with the ancient human societies and their agricultural needs. Turkey is the centre of origin for Cicer, and chickpea is thought to have originated in southeastern Anatolia. Chickpea, the English name for Cicer arietinum L. is also known by the common names Bengal gram (India), Garbanzo (Latin America), Hommes and Hamaz (Arab world), Nohud and Lablabi (Turkey), Pois chiche (French) and Shimbra (Ethiopia). Commonly described as either ‘kabuli’ for the large (2960 g/ 100 seed) cream coloured seed types, or ‘desi’ for the smaller (15-29 g/ 100 seed), pigmented, angular-shaped seed types, chickpeas are grown in semi-arid areas of tropical, sub-tropical and temperate regions of the world. The kabuli type is most often grown in temperate regions and the desi type is produced in the sem-arid tropics (Muehlbauer and Singh, 1987).
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Hannan, R., Açikgöz, N., Robertson, L.D. (2001). Chickpeas (Cicer 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_6
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DOI: https://doi.org/10.1007/978-94-015-9823-1_6
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