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http://krishi.icar.gov.in/jspui/handle/123456789/83648| Title: | Pigeonpea is significantly more than just a delicious pulse |
| Other Titles: | Not Available |
| Authors: | KULBHUSHAN SAXENA, ARBIND K CHOUDHARY, VIJAY A DALVI, RACHIT K SAXENA, JYOTIRMAY GHOSH,SULTAN SINGH, PRASOON VERMA AND SAURABH KUMAR |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR-National Institute of Secondary Agriculture, Ranchi ICAR Research complex for eastern region Patna International Crops Research Institute for the Semi-Arid Tropics ICAR-Indian Grassland and Fodder Research Institute, Jhansi 284 003, UĴar Pradesh, India ICAR-Indian Institute of Pulses Research Institute, Kanpur 208 024, UĴar Pradesh, India |
| Published/ Complete Date: | 2021-09-05 |
| Project Code: | Not Available |
| Keywords: | Cajanus cajan, fodder, folk medicine, green vegetable, lac production, soil conservation |
| Publisher: | Society for Upliftment of Rural Economy (SURE) Varanasi |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Pigeonpea (Cajanus cajan(L.) Millsp.), a popular pulse crop of rainfed tropics and sub-tropics,is predominantly grown for its high protein grains under mixed or pure stands. In India,where pigeonpea is grown on over 5.0 m ha, the entire produce is transformed into decorti-cated splits (dal) for marketing and consumption. Besides this, different parts of the plantsare also used in several other ways which directly or indirectly contribute positively towardssustainable rural agricultural system. These include fresh vegetable, animal fodder and feed,soil conservation, folk medicine, lac and fuelwood production, thatch roofing, basket making,and the like. The authors in this paper have aĴempted to bring all such scaĴered informationtogether for the benefit of those concerned with the overall pigeonpea research, development,production, and utilization. |
| Description: | Pigeonpea originated about 3500 years age, but before this, itsdirect progenitorCajanus cajanifoliuswas eaten as green andwhole grains. Presently this wild species, still found grow-ing in Central and Eastern Ghats, is eaten by some nativetribes and they call it as “Ban Arhar” meaning wild tuar orpigeonpea. As the cultivated landraces evolved and diver-sified, the usage of pigeonpea also diversified. The grow-ers found pigeonpea to be a highly adapted species andtherefore continued growing the crop; and over a periodbesides food its use as fodder and feed also emerged. Sincepigeonpea was adopted by the people of different cultureover the globe, it new cuisines were also invented. Subse-quently, as the pigeonpea cultivation extended to differentdirections and ecologies, its use in non-food subjects was alsoinvented. Also, the local artisans successfully used pigeon-pea by-products in various in-house items. At present allsuch pieces of information is scaĴered in different levels ofjournals, newsleĴers etc. of different languages and it hasnever been presented in a consolidated form. In this con-text, the authors have made serious efforts to bring togetherthis diverse information in the form of a review article and hope that it will help in educating those working on pigeon-pea research and development. |
| ISSN: | print (ISSN: 2348–8808) & Online (ISSN: 2348– 8867) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of AgriSearch |
| Journal Type: | Not Available |
| NAAS Rating: | 4.41 |
| Impact Factor: | Not Available |
| Volume No.: | 8 (3) |
| Page Number: | 177-187 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/83648 |
| Appears in Collections: | AEng-IINRG-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Paper- Pigeonpea is significantly more than just a delicious pulse.pdf | 3.28 MB | Adobe PDF | View/Open |
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