Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн

30 страница из 239

 Phaseolus lunatus L. (lima bean, butter bean)

 Vicia faba L. (broad bean, faba bean, horse bean)

 Vigna aconitifolia Jacq. (moth bean, mat bean)

 Pisum arvense sativum L. (common or garden pea, pois, arveja, Alaska pea, muttar)

 Glycine max (L.) Merr. (soybean, soya, haba soya)

This chapter provides an overview of important aspects of the production and global trade of legumes, production and consumption trends, use as a diverse food resource, value‐added products, nutritional and health significance, constraints to utilization, and the role of legumes in world food security.

Beans may be called “the food of the ancients,” with literature recording the cultivation of beans, lupins and lentils in the Nile Valley dating as early as 2000 BCE. Common beans originated in Latin America (high Andeas, Guatemala and Mexico) where its wild progenitor (P. vulgaris var. mexicanus and var. aborigenous) has a wide distribution ranging from northern Mexico to northwestern Argentina (Gepts 2001; Grigolo and Fioreze 2018). Phaseolus beans are recognized as an exclusive New World Crop of American origin despite their wide distribution worldwide. Secondary centers of diversification are East Africa and Europe, since the Phaseolus beans were introduced by Spaniards and Portuguese in the sixteenth and seventeenth centuries (Angioi et al. 2010; Schumacher and Boland 2017). Beans have played a part in the superstitions, the politics, and the warfare of ancient peoples. Magistrates were elected in Greece and Rome by the casting of beans into helmets. Certain kinds have been credited with medicinal value (Hardenburg 1927).