CHICKPEA

INTRODUCTION

- Chickpea (Cicer arietinum), often known as garbanzo bean or Bengal gramme, is a pea family (Fabaceae) annual plant that is extensively farmed for its nutritious seeds.

- Chickpeas are a staple cuisine in India, Africa, Central and South America.

- The seeds are an excellent source of iron, phosphorus, and folic acid, as well as being high in fibre and protein.

- Chickpeas, which are high in vitamins, minerals, and fibre, may help you lose weight, improve digestion, and lower your risk of illness.

- Furthermore, this bean is high in protein and may be used as a meat substitute in a variety of vegetarian and vegan meals.

REQUIREMENTS

SOIL                              :        sandy loamy soil and black soil

TEMPRATURE              :       24-30 degree C

pH                                  :       5.5-7.0

RAINFALL                     :       65-95 mm

CLIMATE                       :       cold climate but not frosting one

DURATION                    :        5-5.5 months

IRRIGATION
  • Aeration of the soil is quite important for chickpeas.
  • This limits its cultivation on heavy soils and necessitates extra caution in seedbed preparation.
  • Chick peas need a rough seedbed to grow in.
  • If the chickpea crop is planted following the kharif season, it is preferable to do a deep ploughing during the monsoon season, as this will help to save more rain water in the soil profile for later use by this crop.
  • Chick peas do not thrive in fine, compact seedbeds.
  • It need a seedbed that is loose and properly aerated.
CULTIVATION
NUTRIENT DEFICIENCY
DISEASES