Field peas

Field peas

Field peas

Field pea is a cool-season legume crop that is grown on over 25 million acres worldwide. Field pea or “dry pea” is marketed as a dry, shelled product for either human or livestock food. Field pea differs from fresh or succulent pea, which is marketed as a fresh or canned vegetable. The major producing countries of field pea are Russia and China, followed by Canada, Europe, Australia and the United States. Europe, Australia, Canada and the United States raise over 4.5 million acres and are major exporters of peas.

Description

It is closely related to the garden pea, whose immature pods and seeds are used throughout the world as green vegetables. It is a climbing annual legume with weak, viny, and relatively succulent stems. Vines often are 4 to 5 feet long, but when grown alone, field pea’s weak stems prevent it from growing more than 1.5 to 2 feet tall. Leaves have two leaflets and a tendril. Flowers are white, pink, or purple. Pods carry seeds that are large (4,000 seeds/lb), nearly spherical, and white, gray, green, or brown. The root system is relatively shallow and small, but well nodulated.

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