More about pea

The pea is also known as “dry pea”. Peas are important for sustainable and local livestock feeding and an ideal opportunity to produce GMO-free feed rations. The marketing opportunities for peas for human consumption are developing rapidly in Europe.

Peas are annual legumes and are usually sown in early spring, but as climatic conditions change, winter pea species sown in autumn are more commonly introduced into agricultural systems.

There are two leaf types in the peas in Europe. One with normal pinnate leaves and terminal tendrils, with a plant length of 90 to 180 cm and indeterminate growth, and the second type, the semi-leafless type, with large stipules and leaflets that are reduced to tendrils, a plant height of 60 to 120 cm and determinate growth. Peas usually have a single stem. A strong branching is only a phenomenon of the winter pea due to its growth and overwintering habits. Certain semi-leafless types show less lodging and thus better harvestability. The normal leaf type is preferably cropped in a mixture with cereals to avoid lodging. Most varieties have white flowers with pale yellow or green seeds, with transparent seed coats. Purple flowering pea have dark seed coats and contain tannins.

Peas prefers light to medium-heavy soils that are easy to warm up, loose and well-drained. The highest yields are achieved on humus-rich, deep clay soils. The pH of the soil should be neutral to slightly acidic. A good water supply, especially for germination and during flowering, is required. However, locations that are prone to waterlogging or compaction should be avoided.

Peas prefer a moderately humid, not too warm climate. Heat and water stress reduce the pea yield. Their frost resistance depends on the variety: While summer pea can withstand late frosts down to -4 ° C, white flowering winter varieties can withstand frosts down to -15 ° C and purple flowering pea down to approx. -20 ° C.

The raw protein content of pea is between 18 and 29 % in dry matter. The yield of pea range from 20 to 55 dt / ha, but can also reach maximum yield of 70 dt / ha. In organic farming, the yields are lower than in conventional cultivation systems. One reason for volatile yields is self-intolerance. Therefore, a five to ten years cultivation break is recommended. However, rotations with other legumes species in shorter cycles are possible.