Genetic Resources, Chromosome Engineering, And Crop Improvement ― Grain Legumes

Cereal crops are the primary food source for most of the world population, but legumes are the major and often the only source of dietary protein for many in Asia, Africa, and other impoverished regions as well as for strict vegetarians who will not eat any animal product. In the first of five volumes, scientists from Australia, North America, Asia, and Africa explain the genetic resources of grain legumes and how they are being used to improve yields, reduce disease, resist pests, and alter other agronomic traits of the mostly widely grown and consumed legumes: the common bean, pea, pigeonpea, cowpea, faba bean, chickpea, lentil, lupin, mung bean, and azuki bean. An introductory chapter surveys the field in general. Subsequent volumes with cover cereals, oilseed crops, vegetable crops, and forage crops. Annotation c2004 Book News, Inc., Portland, OR (booknews.com)