Broad bean (Vicia faba L.)

Pea family (Fabaceae)

Large-seeded field beans, which can be differentiated between
on the basis of the different position of the pods on the stalk.

Source: Wolf-Garten

Distribution, Yield, Use:

Production (1000t) Yield (dt/ha)
Country	1979-81	1992	1979-81	1992
China	2630	2500	11.6	14.7
Ethiopia	480	280	14.5	11.6
Egypt	220	390	21.3	23.8
Morocco	100	70	5.6	3.1
Germany	28	56	27.0	31.0
World	4295	4070	11.6	13.5

Distribution:
Growing areas are the temperate and subtropical zones, particularly in the mediterranean area, West Europe, Near Asia, Northeast Africa and Latin America. Adequate, regular water provision is important, modest warmth requirements.
Use:
Foodstuff - seeds cooked as vegetable (fresh, frozen, preserved) - for conserves, soups Fodder plant (seeds) 85% dry mass, 2% fat, 20-30% protein, 55% carbohydrate in ripe seeds.

Region of origin:

Region of cultivation:

Cultivation and Breeding:
Cultivation of the broad bean had already begun in the mediterranean area and in Asia Minor in the late Neolithic period, about 3000 BC. Wild varieties were collected, and sown later as a mixed crop with cereals, and were finally grown as a single crop. Through crossing and selection, cultivated varieties have arisen with shatter resistant pods and enlarged seeds. Not until the Bronze Age, around 1500 BC, did the distribution extend north of the Alps, where it represented one of the most important food plants until the beginning of modern times.
Breeding aims:
In the forefront is improvement in yield, and resistance to important diseases and pests. As regards harvesting, good stability and uniform ripening is desired. Quality characteristics such as taste, tenderness and cooking properties play a role for use as a soup vegetable. For animal fodder, high protein yields are required.

Text by Dr. Wolfgang Schuchert
Adapted to HTML by R.Saedler