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Genetic Enhancement in Major Food Legumes = Advances in Major Food Legumes /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Genetic Enhancement in Major Food Legumes/ edited by Kul Bhushan Saxena, Rachit K. Saxena, Rajeev K. Varshney.
Reminder of title:	Advances in Major Food Legumes /
other author:	Saxena, Kul Bhushan.
Description:	XIII, 354 p. 23 illus., 20 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Plant genetics. -
Online resource:	https://doi.org/10.1007/978-3-030-64500-7
ISBN:	9783030645007

Genetic Enhancement in Major Food Legumes = Advances in Major Food Legumes /
Genetic Enhancement in Major Food LegumesAdvances in Major Food Legumes /[electronic resource] :edited by Kul Bhushan Saxena, Rachit K. Saxena, Rajeev K. Varshney. - 1st ed. 2021. - XIII, 354 p. 23 illus., 20 illus. in color.online resource.

Foreword -- Genetic enhancement in major food legumes: An overview -- Trends in Legumes Production and Future Outlook -- Genomics: Shaping legumes improvement -- Genetic engineering of grain legumes: Their potential for sustainable agriculture and food and nutritional security -- Hybrid breeding in food legumes with special reference to pigeonpea, faba bean, and soybean -- Biotic stresses in food legumes: An update and future prospects -- Identification, evaluation and utilization of resistance to insect pests in grain legumes: advancement and restrictions -- Using crop modelling to improve chickpea adaptation in variable environments -- Recent advances in the agronomy of food legumes -- Scaling-up food legumes production through genetic gain and improved management -- Index.

The protein molecule is the basic building block of every living entity. Its deficiency leads to restricted growth and development of individuals. Globally, such malnutrition is on the rise due to various reasons such as rapid population growth, stagnation of productivity, and ever-rising costs. Millions of people, especially in developing and under-developed countries, suffer from protein malnutrition and the only possible solution is to encourage farmers to grow high-protein food legume crops in their fields for domestic consumption. This, however, could be possible if farmers are provided with new cultivars with high yield, and resistance to major insects, diseases, and key abiotic stresses. The major food legume crops are chickpea, cowpea, common bean, groundnut, lentil, pigeonpea, and soybean. Predominantly, the legume crops are grown under a subsistence level and, therefore, in comparison to cereals and horticultural crops their productivity is low and highly variable. The crop breeders around the globe are engaged in breeding suitable cultivars for harsh and changing environments but success has been limited and not up to needs. With the recent development of new technologies in plant sciences, efforts are being made to help under-privileged farmers through breeding new cultivars which will produce more protein per unit of land area. In this book, the contributors analyze the constraints, review new technologies, and propose a future course of crop breeding programs in seven cold and warm season legume crops.

ISBN: 9783030645007

Standard No.: 10.1007/978-3-030-64500-7doiSubjects--Topical Terms:

743629
Plant genetics.

LC Class. No.: QH433

Dewey Class. No.: 581.35

Genetic Enhancement in Major Food Legumes = Advances in Major Food Legumes /
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505 0 $a Foreword -- Genetic enhancement in major food legumes: An overview -- Trends in Legumes Production and Future Outlook -- Genomics: Shaping legumes improvement -- Genetic engineering of grain legumes: Their potential for sustainable agriculture and food and nutritional security -- Hybrid breeding in food legumes with special reference to pigeonpea, faba bean, and soybean -- Biotic stresses in food legumes: An update and future prospects -- Identification, evaluation and utilization of resistance to insect pests in grain legumes: advancement and restrictions -- Using crop modelling to improve chickpea adaptation in variable environments -- Recent advances in the agronomy of food legumes -- Scaling-up food legumes production through genetic gain and improved management -- Index.
520 $a The protein molecule is the basic building block of every living entity. Its deficiency leads to restricted growth and development of individuals. Globally, such malnutrition is on the rise due to various reasons such as rapid population growth, stagnation of productivity, and ever-rising costs. Millions of people, especially in developing and under-developed countries, suffer from protein malnutrition and the only possible solution is to encourage farmers to grow high-protein food legume crops in their fields for domestic consumption. This, however, could be possible if farmers are provided with new cultivars with high yield, and resistance to major insects, diseases, and key abiotic stresses. The major food legume crops are chickpea, cowpea, common bean, groundnut, lentil, pigeonpea, and soybean. Predominantly, the legume crops are grown under a subsistence level and, therefore, in comparison to cereals and horticultural crops their productivity is low and highly variable. The crop breeders around the globe are engaged in breeding suitable cultivars for harsh and changing environments but success has been limited and not up to needs. With the recent development of new technologies in plant sciences, efforts are being made to help under-privileged farmers through breeding new cultivars which will produce more protein per unit of land area. In this book, the contributors analyze the constraints, review new technologies, and propose a future course of crop breeding programs in seven cold and warm season legume crops.
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