| THE WORLDWIDE VEGETABLES |
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1- Introduction to the Species Pisum sativum L. - Pea, Common pea, Field pea or Garden pea
1.1- Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Fabeae
Genus: Pisum L.
Species: Pisum sativum L.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Fabeae
Genus: Pisum L.
Species: Pisum sativum L.
1.2- Species Pisum sativum – Pea, Common pea, Field pea, Garden pea
+ Overview
Pisum sativum L., the common pea (also known as the garden or field pea), is an herbaceous annual in the Fabaceae (formerly Leguminosae) family, originally from the Mediterraean basin and Near East, but now widely grown for its seedpod or legume (a simple dry fruit containing several seeds and splitting along seams on two sides).
Pisum sativum is an annual plant, with a life cycle of one year. It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 grams. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine.
Synonyms:
Lathyrus oleraceus Lam.
Pisum arvense L.
Pisum biflorum Raf.
Pisum elatius M.Bieb.
Pisum humile Boiss. & Noe
Pisum vulgare Jundz.
+ Overview
Pisum sativum L., the common pea (also known as the garden or field pea), is an herbaceous annual in the Fabaceae (formerly Leguminosae) family, originally from the Mediterraean basin and Near East, but now widely grown for its seedpod or legume (a simple dry fruit containing several seeds and splitting along seams on two sides).
Pisum sativum is an annual plant, with a life cycle of one year. It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 grams. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine.
Synonyms:
Lathyrus oleraceus Lam.
Pisum arvense L.
Pisum biflorum Raf.
Pisum elatius M.Bieb.
Pisum humile Boiss. & Noe
Pisum vulgare Jundz.
+ Etymology
The term “Pea” originates from the Latin word pisum, which is the latinisation of the Greek πίσον (pison), neuter of πίσος (pisos) "pea". It was adopted into English as the noun pease (plural peasen), as in pease pudding. However, by analogy with other plurals ending in -s, speakers began construing pease as a plural and constructing the singular form by dropping the -s, giving the term pea. This process is known as back-formation.
The term “pea” can refer to small spherical seed or to the pod. The name “peas” is also used to describe other edible seeds from the Fabaceae, such as chickpeas (Cicer arietinum), pigeon peas (Cajanus cajan), cowpeas (Vigna unguiculata), and sweet peas (several Lathyrus spp.), which are grown as ornamentals.
The name marrowfat pea for mature dried peas is recorded by the Oxford English Dictionary as early as 1733. The fact that an export cultivar popular in Japan is called Maro has led some people to assume mistakenly that the English name marrowfat is derived from Japanese.
The term “Pea” originates from the Latin word pisum, which is the latinisation of the Greek πίσον (pison), neuter of πίσος (pisos) "pea". It was adopted into English as the noun pease (plural peasen), as in pease pudding. However, by analogy with other plurals ending in -s, speakers began construing pease as a plural and constructing the singular form by dropping the -s, giving the term pea. This process is known as back-formation.
The term “pea” can refer to small spherical seed or to the pod. The name “peas” is also used to describe other edible seeds from the Fabaceae, such as chickpeas (Cicer arietinum), pigeon peas (Cajanus cajan), cowpeas (Vigna unguiculata), and sweet peas (several Lathyrus spp.), which are grown as ornamentals.
The name marrowfat pea for mature dried peas is recorded by the Oxford English Dictionary as early as 1733. The fact that an export cultivar popular in Japan is called Maro has led some people to assume mistakenly that the English name marrowfat is derived from Japanese.
2- Characteristics of Peas
2.1- Descriptiption
+ The plants
Pisum sativum is an annual plant, with a life cycle of one year. It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location.
Pisum sativum cultivars are either low growing (less than 0.75 meters) or vining. The vining cultivars grow thin tendrils from leaves that coil around any available support and can climb to be 1-2 m high.
Pea is a quick growing, annual herbaceous vine which requires trellis to support its growth. It flourishes under well-drained, sandy soil supplemented with adequate moisture and cool weather conditions. Short stalked, green pods appear by late winter or early spring.
+ The leaves
The leaves are alternate, pinnate with 1-3 pairs of leaflets and a terminal branched tendril leaflets ovate or elliptic, 1.5-6 cm long. Stipules are large, leaf-like and up to 10 cm long.
The leaf type could be conventional, semi-leafless and leafless. Leaf size in most cases increases up to the first node bearing the first flower.
+ The flowers
The inflorescence of pea is a raceme arising from the axil of the leaf.
Flowers borne on the same peduncle produce pods that mature at different times, the youngest being at the tip. On a whole plant basis, flowering is sequential and upwards from node to node.
The node at which the first flower emerges is characteristic of a given variety; in temperate regions the number of nodes at which the first flower emerges is reported to vary from 4 in the earliest to about 25 in late maturing types under field conditions.
The distinctive flower has 5 fused sepals, 5 petals, 10 stamens (9 fused in a staminal tube and 1 stamen is free), and one carpel, which develops into a pod with multiple peas.
Corolla is white, or pink, or purple. Pea is a self pollinated annual herb.
+ The fruits
The fruit is called pod. Pea pods are botanically fruit, since they contain seeds and developed from the ovary of a (pea) flower.
Each pod measures about 4-15 cm long, 1.5-2.5 cm wide, swollen or compressed, straight or slightly curved, filled with single row of 2-10 light-green, smooth edible seeds.
+ The seeds
Each pod contains several seeds called peas.
A pea seed is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool season vegetable crop. Seeds are globose or angled, smooth or wrinkled, exalbuminous, whitish, gray, green, or brownish.
The average pea weighs between 0.1 and 0.4 grams. It germinates cryptocotylarly. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F). They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas.
Many cultivars reach maturity about 60 days after planting and 100 days to mature the dry seed.
+ The plants
Pisum sativum is an annual plant, with a life cycle of one year. It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location.
Pisum sativum cultivars are either low growing (less than 0.75 meters) or vining. The vining cultivars grow thin tendrils from leaves that coil around any available support and can climb to be 1-2 m high.
Pea is a quick growing, annual herbaceous vine which requires trellis to support its growth. It flourishes under well-drained, sandy soil supplemented with adequate moisture and cool weather conditions. Short stalked, green pods appear by late winter or early spring.
+ The leaves
The leaves are alternate, pinnate with 1-3 pairs of leaflets and a terminal branched tendril leaflets ovate or elliptic, 1.5-6 cm long. Stipules are large, leaf-like and up to 10 cm long.
The leaf type could be conventional, semi-leafless and leafless. Leaf size in most cases increases up to the first node bearing the first flower.
+ The flowers
The inflorescence of pea is a raceme arising from the axil of the leaf.
Flowers borne on the same peduncle produce pods that mature at different times, the youngest being at the tip. On a whole plant basis, flowering is sequential and upwards from node to node.
The node at which the first flower emerges is characteristic of a given variety; in temperate regions the number of nodes at which the first flower emerges is reported to vary from 4 in the earliest to about 25 in late maturing types under field conditions.
The distinctive flower has 5 fused sepals, 5 petals, 10 stamens (9 fused in a staminal tube and 1 stamen is free), and one carpel, which develops into a pod with multiple peas.
Corolla is white, or pink, or purple. Pea is a self pollinated annual herb.
+ The fruits
The fruit is called pod. Pea pods are botanically fruit, since they contain seeds and developed from the ovary of a (pea) flower.
Each pod measures about 4-15 cm long, 1.5-2.5 cm wide, swollen or compressed, straight or slightly curved, filled with single row of 2-10 light-green, smooth edible seeds.
+ The seeds
Each pod contains several seeds called peas.
A pea seed is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool season vegetable crop. Seeds are globose or angled, smooth or wrinkled, exalbuminous, whitish, gray, green, or brownish.
The average pea weighs between 0.1 and 0.4 grams. It germinates cryptocotylarly. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F). They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas.
Many cultivars reach maturity about 60 days after planting and 100 days to mature the dry seed.
Pisum sativum
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Pea flowers
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Peas are contained within a pod
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2.2- Origin and Distribution
+ Origin
Pea probably originated in southwestern Asia, possibly northwestern India, Pakistan or adjacent areas of former USSR and Afghanistan and thereafter spread to the temperate zones of Europe (Kay, 1979; Makasheva, 1983).
Based on genetic diversity, four centers of origins, namely, Central Asia, the Near East, Abyssinia and the Mediterranean have been recognized (Gritton, 1980).
+ Distribution
Peas were reported to be originally cultivated as a winter annual crop in the Mediterranean region.
Today, this versatile legume is one of the major commercial crops grown all over the temperate, and semi-tropical regions.
There are 183 countries growing the peas on the world in 2012. The countries leading in field pea production include: China, India, France, United States of America, Kenya, Egypt, Algeria, United Kingdom, Morocco and Peru…
+ Origin
Pea probably originated in southwestern Asia, possibly northwestern India, Pakistan or adjacent areas of former USSR and Afghanistan and thereafter spread to the temperate zones of Europe (Kay, 1979; Makasheva, 1983).
Based on genetic diversity, four centers of origins, namely, Central Asia, the Near East, Abyssinia and the Mediterranean have been recognized (Gritton, 1980).
+ Distribution
Peas were reported to be originally cultivated as a winter annual crop in the Mediterranean region.
Today, this versatile legume is one of the major commercial crops grown all over the temperate, and semi-tropical regions.
There are 183 countries growing the peas on the world in 2012. The countries leading in field pea production include: China, India, France, United States of America, Kenya, Egypt, Algeria, United Kingdom, Morocco and Peru…
Worldwide pea yield map
2.3- Biological Characteristics
+ Environment Requirements:
- Climate:
Peas require a cool, relatively humid climate and are grown at higher altitudes in tropics with temperatures from 7 to 30°C. Temperatures above 27°C shorten the growing period and adversely affect pollination.
In the tropics and subtropics, field pea is planted at high elevations where the temperatures remain cool. The moisture requirement for field pea is similar to that for cereal grains. Good rains and/or early irrigation, and no rain during pod fill and ripening is ideal.
Hot weather during flowering causes the flowers to blast which results in reduced seed set. Field pea seedlings can withstand considerable frost exposure without damage. If frost injury does occur and the main shoot is killed, new shoots will originate from nodes below the soil surface.
In temperate climates, where winters are severe, the crop is usually planted in the spring. Where there are little or no frosts, planting occurs in the late fall and early winter.
On average, it requires 60 days from planting until bloom, and 100 days to mature the dry seed.
- Soil:
Field pea can be grown on a wide range of soil types, from light sandy loams to heavy clays, but in any soil there must be good drainage as field pea does not tolerate soggy or water-soaked conditions. The soil pH optimum is 5.5 to 6.5.
For very early crops, a sandy loam is preferred; for large yields where earliness is not a factor, a well-drained clay loam or silt loam is preferred.
+ Environment Requirements:
- Climate:
Peas require a cool, relatively humid climate and are grown at higher altitudes in tropics with temperatures from 7 to 30°C. Temperatures above 27°C shorten the growing period and adversely affect pollination.
In the tropics and subtropics, field pea is planted at high elevations where the temperatures remain cool. The moisture requirement for field pea is similar to that for cereal grains. Good rains and/or early irrigation, and no rain during pod fill and ripening is ideal.
Hot weather during flowering causes the flowers to blast which results in reduced seed set. Field pea seedlings can withstand considerable frost exposure without damage. If frost injury does occur and the main shoot is killed, new shoots will originate from nodes below the soil surface.
In temperate climates, where winters are severe, the crop is usually planted in the spring. Where there are little or no frosts, planting occurs in the late fall and early winter.
On average, it requires 60 days from planting until bloom, and 100 days to mature the dry seed.
- Soil:
Field pea can be grown on a wide range of soil types, from light sandy loams to heavy clays, but in any soil there must be good drainage as field pea does not tolerate soggy or water-soaked conditions. The soil pH optimum is 5.5 to 6.5.
For very early crops, a sandy loam is preferred; for large yields where earliness is not a factor, a well-drained clay loam or silt loam is preferred.
+ Nitrogen-fixing ability
Peas, like many legumes contain symbiotic bacteria called Rhizobia within root nodules of their root systems. These bacteria have the special ability of fixing nitrogen from atmospheric, molecular nitrogen (N2) into ammonia (NH3). The chemical reaction is:
N2 + 8 H+ + 8e- → 2 NH3 + H2
Ammonia is then converted to another form, ammonium (NH4+), usable by (some) plants by the following reaction:
NH3 + H+ → NH4+
This arrangement means that the root nodules are sources of nitrogen for peas and many legumes, making them relatively rich in plant proteins. All proteins contain nitrogenous amino acids. Nitrogen is therefore a necessary ingredient in the production of proteins. Hence, peas and many legumes are among the best sources of plant protein.
When a pea plant dies in the field, for example following the harvest, all of its remaining nitrogen, incorporated into amino acids inside the remaining plant parts, is released back into the soil. In the soil, the amino acids are converted to nitrate (NO3−), making the nitrogen available to other plants, thereby serving as fertilizer for future crops.
Peas, like many legumes contain symbiotic bacteria called Rhizobia within root nodules of their root systems. These bacteria have the special ability of fixing nitrogen from atmospheric, molecular nitrogen (N2) into ammonia (NH3). The chemical reaction is:
N2 + 8 H+ + 8e- → 2 NH3 + H2
Ammonia is then converted to another form, ammonium (NH4+), usable by (some) plants by the following reaction:
NH3 + H+ → NH4+
This arrangement means that the root nodules are sources of nitrogen for peas and many legumes, making them relatively rich in plant proteins. All proteins contain nitrogenous amino acids. Nitrogen is therefore a necessary ingredient in the production of proteins. Hence, peas and many legumes are among the best sources of plant protein.
When a pea plant dies in the field, for example following the harvest, all of its remaining nitrogen, incorporated into amino acids inside the remaining plant parts, is released back into the soil. In the soil, the amino acids are converted to nitrate (NO3−), making the nitrogen available to other plants, thereby serving as fertilizer for future crops.
2.4- Nutrition
+ Nutritional value
Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc and lutein. Dry weight is about one-quarter protein and one-quarter sugar. Pea seed peptide fractions have less ability to scavenge free radicals than glutathione, but greater ability to chelate metals and inhibitlinoleic acid oxidation.
+ Nutritional value per 100 g (3.5 oz) of Peas, green, raw
+ Nutritional value
Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc and lutein. Dry weight is about one-quarter protein and one-quarter sugar. Pea seed peptide fractions have less ability to scavenge free radicals than glutathione, but greater ability to chelate metals and inhibitlinoleic acid oxidation.
+ Nutritional value per 100 g (3.5 oz) of Peas, green, raw
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Energy...........................................................
Carbohydrates Sugars Dietary fiber Fat Protein Vitamins..................................................... Vitamin A equiv. beta-carotene lutein zeaxanthin Thiamine (B1) Riboflavin (B2) Niacin (B3).................................................... Vitamin B6 Folate (B9) Vitamin C Vitamin E Vitamin K Trace minerals......................................... Calcium Iron Magnesium Manganese Phosphorus Potassium Sodium Zinc ................................................................ |
339 kJ (81 kcal)
14.45 g 5.67 g 5.1 g 0.4 g 5.42 g : 38 μg (5%) 449 μg (4%) 2477 μg 0.266 mg (23%) 0.132 mg (11%) 2.09 mg (14%) 0.169 mg (13%) 65 μg (16%) 40 mg (48%) 0.13 mg (1%) 24.8 μg (24%) : 25 mg (3%) 1.47 mg (11%) 33 mg (9%) 0.41 mg (20%) 108 mg (15%) 244 mg (5%) 5 mg (0%) 1.24 mg (13%) |
Note!
+ Units: μg = micrograms • mg = milligrams *IU = International units
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entry.
+ Units: μg = micrograms • mg = milligrams *IU = International units
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entry.
2.5- Health Benefits
10 Health Benefits of Peas
1. Weight Management:
Peas are low fat but high everything else. A cup of peas has less than 100 calories but lots of protein, fiber and micronutrients.
2. Stomach cancer prevention:
Peas contain high amounts of a health-protective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to prevent stomach cancer. A cup of peas has at least 10.
3. Anti-aging, strong immune system, and high energy:
This comes from the high levels of anti-oxidants including:
- Flavinoids: = catechin and epicatechin
- Carotenoid= alpha-carotene and beta-carotene
- Phenolic acids = ferulic and caffeic acid
- Polyphenols = coumestrol
4. Prevention of wrinkles, alzheimer’s, arthritis, bronchitis, osteoporosis and candida
These come from peas strong anti-inflammatory properties. Excess inflammation has also been linked to, heart disease, cancer, and aging in general. These properties include:
Pisumsaponins I and II and pisomosides A and B are anti-inflammatory phytonutrients found almost exclusively in peas.
Vitamin C and vitamin E, and a good amount of the antioxidant mineral zinc
Omega-3 fat in the form of alpha-linolenic acid (ALA).
5. Blood sugar regulation:
High fibre slows and protein slows down how fast sugars are digested.
The anti-oxidants and anti-inflammatory prevent or reverse insulin resistance (type 2 diabetes)
All carbohydrates are natural sugars and starches with no white sugars or chemicals to worry about.
6. Heart disease prevention:
The many antioxidant and anti-inflammatory compounds support healthy blood vessels. The formation of plaque along our blood vessel walls starts with chronic, excessive oxidative stress and inflammation.
The generous amounts of vitamin B1 and folate, B2, B3, and B6 reduce homocysteine levels which are risk factor for heart disease.
7. Healthy for the environment:
Peas work with bacteria in the soil to ‘fix’ nitrogen from the air and deposit it in the soil. This reduces the need for artificial fertilizers since one of their main ingredients is nitrogen.
After peas have been harvested the remaining plant easily breaks down to create more organic fertilizer for the soil.
Peas are also able to grow on minimal moisture so they are a perfect crop in many areas not needing irrigation or using up valuable water supplies.
8. Prevent constipation:
The high fiber content in peas improves bowel health and peristalsis.
9. Healthy bones
Just one cup of peas contain 44% of your Vitamin K which helps to anchor calcium inside the bones. It’s B vitamins also help to prevent osteoporosis.
10. Reduces bad cholesterol:
The niacin in peas helps reduce, the production of triglycerides and VLDL (very low-density lipoprotein, which results in in less bad cholesterol, increased HDL (“good”) cholesterol, and lowered triglycerides.
Source: 10 Health benefits of peas.
10 Health Benefits of Peas
1. Weight Management:
Peas are low fat but high everything else. A cup of peas has less than 100 calories but lots of protein, fiber and micronutrients.
2. Stomach cancer prevention:
Peas contain high amounts of a health-protective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to prevent stomach cancer. A cup of peas has at least 10.
3. Anti-aging, strong immune system, and high energy:
This comes from the high levels of anti-oxidants including:
- Flavinoids: = catechin and epicatechin
- Carotenoid= alpha-carotene and beta-carotene
- Phenolic acids = ferulic and caffeic acid
- Polyphenols = coumestrol
4. Prevention of wrinkles, alzheimer’s, arthritis, bronchitis, osteoporosis and candida
These come from peas strong anti-inflammatory properties. Excess inflammation has also been linked to, heart disease, cancer, and aging in general. These properties include:
Pisumsaponins I and II and pisomosides A and B are anti-inflammatory phytonutrients found almost exclusively in peas.
Vitamin C and vitamin E, and a good amount of the antioxidant mineral zinc
Omega-3 fat in the form of alpha-linolenic acid (ALA).
5. Blood sugar regulation:
High fibre slows and protein slows down how fast sugars are digested.
The anti-oxidants and anti-inflammatory prevent or reverse insulin resistance (type 2 diabetes)
All carbohydrates are natural sugars and starches with no white sugars or chemicals to worry about.
6. Heart disease prevention:
The many antioxidant and anti-inflammatory compounds support healthy blood vessels. The formation of plaque along our blood vessel walls starts with chronic, excessive oxidative stress and inflammation.
The generous amounts of vitamin B1 and folate, B2, B3, and B6 reduce homocysteine levels which are risk factor for heart disease.
7. Healthy for the environment:
Peas work with bacteria in the soil to ‘fix’ nitrogen from the air and deposit it in the soil. This reduces the need for artificial fertilizers since one of their main ingredients is nitrogen.
After peas have been harvested the remaining plant easily breaks down to create more organic fertilizer for the soil.
Peas are also able to grow on minimal moisture so they are a perfect crop in many areas not needing irrigation or using up valuable water supplies.
8. Prevent constipation:
The high fiber content in peas improves bowel health and peristalsis.
9. Healthy bones
Just one cup of peas contain 44% of your Vitamin K which helps to anchor calcium inside the bones. It’s B vitamins also help to prevent osteoporosis.
10. Reduces bad cholesterol:
The niacin in peas helps reduce, the production of triglycerides and VLDL (very low-density lipoprotein, which results in in less bad cholesterol, increased HDL (“good”) cholesterol, and lowered triglycerides.
Source: 10 Health benefits of peas.
3- The Uses of Peas or Common Peas
3.1- Food Uses
By the 17th and 18th centuries, it had become popular to eat peas "green", that is, while they are immature and right after they are picked. This was especially true in France and England, where the eating of green peas was said to be "both a fashion and a madness". New cultivars of peas were developed by the English during this time, which became known as "garden" or "English" peas.
The popularity of green peas spread to North America. Thomas Jefferson grew more than 30 cultivars of peas on his estate. With the invention of canning and freezing of foods, green peas became available year-round, and not just in the spring as before.
The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine.
In modern times peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable. Along with broad beans and lentils, these formed an important part of the diet of most people in the Middle East, North Africa and Europe during the Middle Ages.
Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called mange tout and "sugar peas", or the flatter "snow peas," called hé lán dòu in Chinese) are used in stir-fried dishes, particularly those in American Chinese cuisine. Pea pods do not keep well once picked, and if not used quickly, are best preserved by drying, canning or freezing within a few hours of harvest.
In India, fresh peas are used in various dishes such as aloo matar (curried potatoes with peas) or matar paneer (paneer cheese with peas), though they can be substituted with frozen peas as well. Peas are also eaten raw, as they are sweet when fresh off the bush. Split peas are also used to make dhal, particularly in Guyana, and Trinidad, where there is a significant population of Indians.
Dried peas are often made into a soup or simply eaten on their own. In Japan, China, Taiwan and some Southeast Asian countries, including Thailand, the Philippines and Malaysia, peas are roasted and salted, and eaten as snacks. In the Philippines, peas, while still in their pods, are a common ingredient in viands and pansit. In the UK, dried yellow split peas are used to make pease pudding (or "pease porridge"), a traditional dish. In North America, a similarly traditional dish is split pea soup.
Pea soup is eaten in many other parts of the world, including northern Europe, parts of middle Europe, Russia, Iran, Iraq and India. In Sweden it is called ärtsoppa, and is eaten as a traditional Swedish food which predates the Viking age. This food was made from a fast-growing pea that would mature in a short growing season. Ärtsoppa was especially popular among the many poor who traditionally only had one pot and everything was cooked together for a dinner using a tripod to hold the pot over the fire.
In Chinese cuisine, the tender new growth [leaves and stem] (dòu miáo) are commonly used in stir-fries. Much like picking the leaves for tea, the farmers pick the tips off of the pea plant.
In Greece, Tunisia, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a stew with meat and potatoes.
In Hungary and Serbia, pea soup is often served with dumplings and spiced with hot paprika.
In the United Kingdom, dried, rehydrated and mashed marrowfat peas, known by the public as mushy peas, are popular, originally in the north of England, but now ubiquitously, and especially as an accompaniment to fish and chips or meat pies, particularly in fish and chip shops. Sodium bicarbonate is sometimes added to soften the peas. In 2005, a poll of 2,000 people revealed the pea to be Britain's seventh favourite culinary vegetable.
Processed peas are mature peas which have been dried, soaked and then heat treated (processed) to prevent spoilage - in the same manner as pasteurising. Cooked peas are sometimes sold dried and coated with wasabi, salt, or other spices.
By the 17th and 18th centuries, it had become popular to eat peas "green", that is, while they are immature and right after they are picked. This was especially true in France and England, where the eating of green peas was said to be "both a fashion and a madness". New cultivars of peas were developed by the English during this time, which became known as "garden" or "English" peas.
The popularity of green peas spread to North America. Thomas Jefferson grew more than 30 cultivars of peas on his estate. With the invention of canning and freezing of foods, green peas became available year-round, and not just in the spring as before.
The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine.
In modern times peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable. Along with broad beans and lentils, these formed an important part of the diet of most people in the Middle East, North Africa and Europe during the Middle Ages.
Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called mange tout and "sugar peas", or the flatter "snow peas," called hé lán dòu in Chinese) are used in stir-fried dishes, particularly those in American Chinese cuisine. Pea pods do not keep well once picked, and if not used quickly, are best preserved by drying, canning or freezing within a few hours of harvest.
In India, fresh peas are used in various dishes such as aloo matar (curried potatoes with peas) or matar paneer (paneer cheese with peas), though they can be substituted with frozen peas as well. Peas are also eaten raw, as they are sweet when fresh off the bush. Split peas are also used to make dhal, particularly in Guyana, and Trinidad, where there is a significant population of Indians.
Dried peas are often made into a soup or simply eaten on their own. In Japan, China, Taiwan and some Southeast Asian countries, including Thailand, the Philippines and Malaysia, peas are roasted and salted, and eaten as snacks. In the Philippines, peas, while still in their pods, are a common ingredient in viands and pansit. In the UK, dried yellow split peas are used to make pease pudding (or "pease porridge"), a traditional dish. In North America, a similarly traditional dish is split pea soup.
Pea soup is eaten in many other parts of the world, including northern Europe, parts of middle Europe, Russia, Iran, Iraq and India. In Sweden it is called ärtsoppa, and is eaten as a traditional Swedish food which predates the Viking age. This food was made from a fast-growing pea that would mature in a short growing season. Ärtsoppa was especially popular among the many poor who traditionally only had one pot and everything was cooked together for a dinner using a tripod to hold the pot over the fire.
In Chinese cuisine, the tender new growth [leaves and stem] (dòu miáo) are commonly used in stir-fries. Much like picking the leaves for tea, the farmers pick the tips off of the pea plant.
In Greece, Tunisia, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a stew with meat and potatoes.
In Hungary and Serbia, pea soup is often served with dumplings and spiced with hot paprika.
In the United Kingdom, dried, rehydrated and mashed marrowfat peas, known by the public as mushy peas, are popular, originally in the north of England, but now ubiquitously, and especially as an accompaniment to fish and chips or meat pies, particularly in fish and chip shops. Sodium bicarbonate is sometimes added to soften the peas. In 2005, a poll of 2,000 people revealed the pea to be Britain's seventh favourite culinary vegetable.
Processed peas are mature peas which have been dried, soaked and then heat treated (processed) to prevent spoilage - in the same manner as pasteurising. Cooked peas are sometimes sold dried and coated with wasabi, salt, or other spices.
4- Growing Peas on the World
4.1- History
The wild pea is restricted to the Mediterranean basin and the Near East. Wild field pea can still be found in Afghanistan, Iran and Ethiopia. The earliest archaeological finds of peas come from Neolithic Syria, Turkey and Jordan. Peas appear to have been cultivated for nearly 7,000 years. In Egypt, early finds date from ca. 4800-4400 BC in the Nile delta area, and from ca. 3800-3600 BC in Upper Egypt.
In early times, peas were grown mostly for their dry seeds. From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield.
The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan ca. 2000 BC, in Harappa, Pakistan, and in northwest India in 2250-1750 BC.
The pea was one of the earliest cultivated food crops, with pea cultivation spreading throughout Europe, India and China by 2000 BC.
In the second half of the 2nd millennium BC, this pulse crop appears in the Gangetic basin and southern India.
In the early 3rd century BC Theophrastus mentions peas among the pulses that are sown late in the winter because of their tenderness. In the first century AD Columella mentions them in De re rustica, and Roman legionaries still gathered wild peas from the sandy soils of Numidia and Palestine, to supplement their rations.
Apicius, author of Rome's 4 th (or early 5 th) Century first cookbook, has nine recipes for cooking peas, some of which are cooked with other vegetables and herbs, while other methods combine peas with meat, poultry and seasonings.
Dried peas became a staple food of European peasants during the Middle Ages. This is because peas were cheap, plentiful and when cooked made an inexpensive, filling, wholesome meal. They could survive storage throughout the long winter months once they had been dried. Charlemagne, the Emperor of France, grew peas in his gardens around 800 AD.
In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders noted explicitly in 1124.
In the 13th century the poet Guillaume de Villeneuve noted J'ay pois en cosse touz noviaux among the street cries of Paris.
Green "garden" peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe.
At the end of the 14th Century, the Italians had cultivated a dwarf variety of peas called Piselli novelli which were to be eaten fresh. When Catherine de Medici of Italy married Henry II of France in 1533, she brought many of her favourite foods with her, among which were Piselli novelli. The tasty new peas were so different from the peasant fare that a new fashion craze was started in French cuisine. The French called their flavoursome tiny peas petits pois, a name that remains today. The French town-names of Saint-Germain and Clamart were incorporated into the titles of recipes which included petit pois.
Non-pigmented peas to be used as a vegetable were grown in United Kingdom in the middle Ages. In England, the distinction between "field peas" and "garden peas" dates from the early 17th century: John Gerard and John Parkinson both mention garden peas.
Pea was introduced into the Americas soon after Columbus.
Thomas Jefferson, who was elected the third president of the United States in 1800, was an avid gardener, who thought so highly of peas (they were his favourite vegetable) that he cultivated 30 varieties of them.
Winter type pea was introduced from Austria in 1922.
Today, the countries leading in field pea production include: China, India, France, United States of America, Kenya, Egypt, Algeria, United Kingdom, Morocco and Peru…
The wild pea is restricted to the Mediterranean basin and the Near East. Wild field pea can still be found in Afghanistan, Iran and Ethiopia. The earliest archaeological finds of peas come from Neolithic Syria, Turkey and Jordan. Peas appear to have been cultivated for nearly 7,000 years. In Egypt, early finds date from ca. 4800-4400 BC in the Nile delta area, and from ca. 3800-3600 BC in Upper Egypt.
In early times, peas were grown mostly for their dry seeds. From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield.
The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan ca. 2000 BC, in Harappa, Pakistan, and in northwest India in 2250-1750 BC.
The pea was one of the earliest cultivated food crops, with pea cultivation spreading throughout Europe, India and China by 2000 BC.
In the second half of the 2nd millennium BC, this pulse crop appears in the Gangetic basin and southern India.
In the early 3rd century BC Theophrastus mentions peas among the pulses that are sown late in the winter because of their tenderness. In the first century AD Columella mentions them in De re rustica, and Roman legionaries still gathered wild peas from the sandy soils of Numidia and Palestine, to supplement their rations.
Apicius, author of Rome's 4 th (or early 5 th) Century first cookbook, has nine recipes for cooking peas, some of which are cooked with other vegetables and herbs, while other methods combine peas with meat, poultry and seasonings.
Dried peas became a staple food of European peasants during the Middle Ages. This is because peas were cheap, plentiful and when cooked made an inexpensive, filling, wholesome meal. They could survive storage throughout the long winter months once they had been dried. Charlemagne, the Emperor of France, grew peas in his gardens around 800 AD.
In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders noted explicitly in 1124.
In the 13th century the poet Guillaume de Villeneuve noted J'ay pois en cosse touz noviaux among the street cries of Paris.
Green "garden" peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe.
At the end of the 14th Century, the Italians had cultivated a dwarf variety of peas called Piselli novelli which were to be eaten fresh. When Catherine de Medici of Italy married Henry II of France in 1533, she brought many of her favourite foods with her, among which were Piselli novelli. The tasty new peas were so different from the peasant fare that a new fashion craze was started in French cuisine. The French called their flavoursome tiny peas petits pois, a name that remains today. The French town-names of Saint-Germain and Clamart were incorporated into the titles of recipes which included petit pois.
Non-pigmented peas to be used as a vegetable were grown in United Kingdom in the middle Ages. In England, the distinction between "field peas" and "garden peas" dates from the early 17th century: John Gerard and John Parkinson both mention garden peas.
Pea was introduced into the Americas soon after Columbus.
Thomas Jefferson, who was elected the third president of the United States in 1800, was an avid gardener, who thought so highly of peas (they were his favourite vegetable) that he cultivated 30 varieties of them.
Winter type pea was introduced from Austria in 1922.
Today, the countries leading in field pea production include: China, India, France, United States of America, Kenya, Egypt, Algeria, United Kingdom, Morocco and Peru…
4.2- Varieties and Cultivars
Many Varieties and cultivars are available ranging from early- to late-maturing and from leafy to leafless. In temperate areas most are for spring sowing but some winter hardy cultivars for sowing with winter cereals have been developed too. Certain cultivars bred for harvesting as grain peas for human or animal consumption are also suitable for sowing pure or in mixture with cereals for arable silage. Some typical cultivars used in Europe are Magnus, Setchey, Solara, Sponsor, Athos, Baccara, Nitoche, Rif and Gracia. Some other examples are Trapper and Austria (Canada) and Mega (New Zealand).
Some of the most common varieties and cultivars are listed here:
1- Alaska, 55 days (smooth seeded)
2- Tom Thumb / Half Pint, 55 days (heirloom, extra dwarf)
3- Thomas Laxton (heirloom) / Laxton's Progress / Progress #9, 60-65 days
4- Mr. Big, 60 days, 2000 AAS winner
5- Little Marvel, 63 days, 1934 AAS winner
6- Early Perfection, 65 days
7- Kelvedon Wonder, 65 days, 1997 RHS AGM winner
8- Sabre, 65 days, PMR
9- Homesteader / Lincoln, 67 days (heirloom, known as Greenfeast in Australia and New Zealand)
10- Miragreen, 68 days (semi-tall climber)
11- Serge, 68 days, PMR, afila
12- Wando, 68 days
13- Green Arrow, 70 days
14- Recruit, 70 days, PMR, afila
15- Tall Telephone / Alderman, 75 days (heirloom, tall climber)
16- Other variations of Pisum sativum include:
- Pisum sativum var. macrocarpon is commonly known as the snow pea.
- Pisum sativum var. macrocarpon ser. cv. is known as the sugar or snap pea.
Both of these are eaten whole before the pod reaches maturity and are hence also known as mange-tout, French for "eat all". The snow pea pod is eaten flat, while in sugar/snap peas, the pod becomes cylindrical, but is eaten while still crisp, before the seeds inside develop.
Many Varieties and cultivars are available ranging from early- to late-maturing and from leafy to leafless. In temperate areas most are for spring sowing but some winter hardy cultivars for sowing with winter cereals have been developed too. Certain cultivars bred for harvesting as grain peas for human or animal consumption are also suitable for sowing pure or in mixture with cereals for arable silage. Some typical cultivars used in Europe are Magnus, Setchey, Solara, Sponsor, Athos, Baccara, Nitoche, Rif and Gracia. Some other examples are Trapper and Austria (Canada) and Mega (New Zealand).
Some of the most common varieties and cultivars are listed here:
1- Alaska, 55 days (smooth seeded)
2- Tom Thumb / Half Pint, 55 days (heirloom, extra dwarf)
3- Thomas Laxton (heirloom) / Laxton's Progress / Progress #9, 60-65 days
4- Mr. Big, 60 days, 2000 AAS winner
5- Little Marvel, 63 days, 1934 AAS winner
6- Early Perfection, 65 days
7- Kelvedon Wonder, 65 days, 1997 RHS AGM winner
8- Sabre, 65 days, PMR
9- Homesteader / Lincoln, 67 days (heirloom, known as Greenfeast in Australia and New Zealand)
10- Miragreen, 68 days (semi-tall climber)
11- Serge, 68 days, PMR, afila
12- Wando, 68 days
13- Green Arrow, 70 days
14- Recruit, 70 days, PMR, afila
15- Tall Telephone / Alderman, 75 days (heirloom, tall climber)
16- Other variations of Pisum sativum include:
- Pisum sativum var. macrocarpon is commonly known as the snow pea.
- Pisum sativum var. macrocarpon ser. cv. is known as the sugar or snap pea.
Both of these are eaten whole before the pod reaches maturity and are hence also known as mange-tout, French for "eat all". The snow pea pod is eaten flat, while in sugar/snap peas, the pod becomes cylindrical, but is eaten while still crisp, before the seeds inside develop.
4.4- Production of Peas (green) on the World in 2012
There were 183 countries growing the peas on the world in 2012.
The following table are The Top 20 of Pea Producers and the Areas of Pea production (green) on the World:
There were 183 countries growing the peas on the world in 2012.
The following table are The Top 20 of Pea Producers and the Areas of Pea production (green) on the World:
|
Countries
1- China.................. 2- India 3- France 4- United States of Ame. 5- Kenya............... 6- Egypt 7- Algeria 8- United Kingdom 9- Morocco 10- Peru................. 11- Pakistan 12- Turkey 13- Hungary 14- Italy 15- Spain................ 16- Russian Federation 17- Belgium 18- Mexico 19- Colombia 20- Guatemala World (Total)......... Africa (Total) - Eastern Africa - Northern Africa - Southern Africa - Western Africa Americas (Total).... - Northern America - Central America - South America Asia (Total)......... - Central Asia - Eastern Asia - Southern Asia - South-Eastern Asia - Western Asia Europe (Total)....... - Eastern Europe - Northern Europe - Southern Europe - Western Europe Oceania (Total)..... - Australia & New Zealand |
Area harvested (Ha)
...............1,300,915 380,000 30,779 77,090 .....................18,188 20,139 34,110 34,553 21,155 ....................32,051 15,500 15,000 15,607 15,218 ....................10,600 19,500 9,200 12,637 30,123 7,250 ...........2,266,369 107,984 21,920 80,234 5,800 30 ............206,660 87,506 19,887 99,267 ...........1,733,883 1,450 1,305,115 401,000 2,800 23,518 .............207,670 63,050 50,455 44,733 49,432 ................10,172 10,172 |
Yield (Kg/Ha)
...............8,845.6 9,605.3 19,204.7 4,651.2 ................12,866.8 8,969.2 4,121.6 3,834.7 6,207.8 ...................3,667.7 6,838.7 6,826.5 5,917.9 5,274.2 ....................6,971.7 3,672.6 7,304.3 4,799.9 1,593.6 6,620.7 .............8,158.8 6,833.9 11,707.4 5,863.5 1,854.7 3,866.7 .............3,648.0 4,580.1 5,463.7 2,462.5 .............8,939.0 3,572.4 8,838.6 9,471.3 4,964.3 6,238.8 ..............6,857.3 4,458.1 4,100.8 5,058.0 14,359.3 ...............7,454.3 7,454.3 |
Production (tonnes)
.............11,507,400 3,650,000 591,100 358,560 .................... 234,021 180,631 140,588 132,500 131,325 ....................117,555 106,000 102,398 92,361 80,263 .....................73,900 71,615 67,200 60,656 48,004 48,000 ..........18,490,920 737,953 256,626 470,454 10,757 116 .............753,884 400,788 108,656 244,440 ..........15,499,203 5,180 11,535,400 3,798,000 13,900 146,723 ............1,424,055 281,082 206,904 226,260 709,809 ...............75,825 75,825 |
See Video about: Pea Harvest 2015
See Video about: Top 10 Best Health Benefits of Green Peas
