Pre-History and History of legumes to 1900

Huma Badar Ul Ain
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引用次数: 0

Abstract

Legumes are thought to be one of the earliest human-domesticated plants. We know from Bible that Lentils were also the ingredient of the cultivation and food of ancient Egypt. In Turkey, fossilized seeds of pea, lentils and other leguminous plants have been discovered from the fire places of Neolithic age, approximately 7000 to 8000 years B. C. ago. The human population inhabiting around the lakes during 4000-5000 B.C. in Switzerland, grew peas and a dwarf field bean. Farmers in China started to cultivate soy bean during 2000-3000 B.C. These crops were introduced and then started to cultivate in America and Asia nearly 3,000 years ago. For soil improvement Romans used used legumes in pastures dating 37 B. C. [1]. In Finland, pea cultivation has been documented since the 17th century it was common in the southwest, where soils contained enough clay and arable fields were available, and spread slowly throughout the country [2]. In Sub-Saharan Africa regarding the trends in production, distribution, trade of legumes, the approximate used area for total harvesting of all the leguminous crops was 20 million ha in 2006-2008, which is 28% of total area used for cultivating crops worldwide. From this area, 54% of the area was used for cow peas, 28% for dry beans and 18% for all other lentils. West and Central Africa produced estimated 2.6 million tons of cowpeas on 7.8 million ha  per annum in 1990s, which was about 69% of the global production and harvesting [3].             There is an estimated 10% of pulse contributions to protein intake and the top 16 developing countries out of 28, that are producing these crops, are from Sub-Saharan Africa. The top 5 countries in this list (Braudi, Rwanda, Uganda, Kenya, Comoros) are also in Sub-Saharan Africa. For the production of lentils in Sub- Saharan Africa, the area specified for this purpose is 17% while it is 10% in rest of the world [4]. The land required for the cultivation of legumes is of poor quality, meaning that there are no strict criteria for land and can be grown easily on any type of land. On the other hand, cereals such as wheat, maize, rice, barley requires fertilized land, temperature and humidity-controlled conditions for proper growth and they are also very sensitive crops. Legumes can be grown in areas with scarcity of water and are resistant to tough weather and land conditions. Unfortunately, the pulses and legumes do not get investment, resources and the Governments in most of the countries do not pay much attention to these crops as they are mostly consumed as secondary food while cereals are mostly assumed as priority attention crop. Cereals are considered as food security crops and policies are devised for their growth and protection [5]. The proportions of cultivated legumes have great differences across the world. The cultivation of legumes uses 16% of total cultivated land globally and the soybean crop among these is the most important crop in America in terms of food choice, trade and financial impact. In Europe the area of grain legumes is about 4 million, in this area 8 million t legume seeds are produced. Pea is the dominant legume seed in Europe, which is cultivated on about 1 million ha [6]. Regular consumption o legumes are highly recommended due to their nutritional value among the food stuffs. In Middle Ages, they were one of the most important sources of energy (starch) and protein in the human diet. But now legumes have been replaced by potatoes, food of animal origin or cereals by their role [7]. However, attitudes towards legumes have been improving for some time now, and they are no longer consistently viewed as old-fashioned. The reasons for this are health benefits of legumes are being increasingly recognized and acknowledged [8].
到1900年的史前和豆科植物历史
豆科植物被认为是人类最早驯化的植物之一。我们从《圣经》中得知,小扁豆也是古埃及人种植和食用的原料。在土耳其,人们在大约公元前7000到8000年前的新石器时代的五个地点发现了豌豆、扁豆和其他豆科植物的种子化石。公元前4000-5000年间,居住在瑞士湖区附近的人们种植豌豆和一种矮豆。中国的农民在公元前2000-3000年开始种植大豆,这些作物在近3000年前被引入美洲和亚洲,然后开始种植。为了改良土壤,罗马人在公元前37年开始在牧场种植豆科植物[1]。在芬兰,自17世纪以来就有豌豆种植的记载,它在西南部很常见,那里的土壤含有足够的粘土,耕地也很充足,并且在全国范围内缓慢传播[2]。在撒哈拉以南非洲,就豆科作物的生产、分配和贸易趋势而言,2006-2008年所有豆科作物的总收获使用面积约为2000万公顷,占全球种植作物总面积的28%。其中,54%的面积用于种植豇豆,28%用于种植干豆,18%用于种植其他扁豆。在20世纪90年代,西非和中非每年780万公顷的豇豆产量估计为260万吨,约占全球产量和收获量的69%[3]。据估计,豆类对蛋白质摄入的贡献占10%,而在28个生产豆类作物的发展中国家中,排名前16位的国家都来自撒哈拉以南非洲。排名前五的国家(布隆迪、卢旺达、乌干达、肯尼亚、科摩罗)也位于撒哈拉以南非洲。在撒哈拉以南非洲,用于小扁豆生产的指定面积为17%,而世界其他地区为10%[4]。种植豆科作物所需的土地质量很差,这意味着没有严格的土地标准,可以在任何类型的土地上轻松种植。另一方面,小麦、玉米、水稻、大麦等谷物需要肥沃的土地、温度和湿度控制的条件才能正常生长,它们也是非常敏感的作物。豆科植物可以在缺水的地区种植,并且能抵抗恶劣的天气和土地条件。不幸的是,豆类和豆类没有得到投资和资源,大多数国家的政府也不太重视这些作物,因为它们大多被作为次要粮食消费,而谷物大多被认为是优先关注的作物。谷物被视为粮食安全作物,并为其生长和保护制定政策[5]。世界各地种植豆科植物的比例差异很大。豆类作物的种植占用了全球16%的耕地,其中大豆作物是美国在食物选择、贸易和金融影响方面最重要的作物。在欧洲,豆科作物的种植面积约为400万,其中豆科作物的种子产量为800万公吨。豌豆是欧洲主要的豆科种子,种植面积约为100万公顷[6]。由于豆类在食物中的营养价值,我们强烈建议经常食用豆类。在中世纪,它们是人类饮食中最重要的能量(淀粉)和蛋白质来源之一。但现在豆类已经被土豆、动物源性食品或谷物所取代[7]。然而,一段时间以来,人们对豆类的态度已经有所改善,它们不再被一贯视为过时的。究其原因,豆科植物的健康益处正被越来越多的认识和认可[8]。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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