About the crop Chickpea

About the crop Chickpea

  • The chickpea (Cicerarietinum) is a legume that belongs to the family Fabaceae.
  • Chickpea is the world’s second most important pulse legume, with particular importance in the semi-arid tropics of sub-Saharan Africa and South Asia.
  • Contents
    • Chickpeas are rich in proteins, and are grown in many parts of the world for human consumption.
    • It is also high in dietary fiber, folate, and dietary mineral content.
    • They are rich in essential amino acids like aromatic amino acids, tryptophan, lysine, and isoleucine.
    • When cooked, chickpeas are 60% water, 9% protein, 3% fat, and 27% carbohydrates.
  • Climatic requirements
    • Chickpeas crop grows well in good moisture conditions with a temperature between 24°C and 30°C.
    • Chickpeas are grown on moderately heavy soils, black cotton soils, and loamy sandy soils.
  • Chickpea in India
    • It is generally known as “Chana”/ “Gram” or “Bengal Gram” in India.
    • India is the largest producer of chickpea with about 63% of the total area under chickpea production lying in India.
    • As it is a protein-rich supplement to cereal-based diets, hence it is crucial for the food security in India.
    • It is Rabi a crop, generally sown in September-October and harvested in January-February in India.
Section : Environment & Ecology

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