Legume

For the legume it is characteristic a high content of proteins in seeds and in the whole above-ground biomass. The seeds of some species have also a high content of fat (soya, peanut, lupin variable). The legume is highly valued especially for its pre-crop value. There exists a wide spectrum of usability (dry seeds, unripe seeds and seed pods, the whole plants and hay flour, straw). In general the quality is regulated according to ČSN 46 1300-1.

»Common pea (Pisum sativum L.)

The utilization of pea is wide-ranging. Dry seeds are utilized for the food processing purposes - ČSN 46 1300-2. The grains, which do not suit with quality, are then utilized for feeding purposes - ČSN 46 1300-5.

varieties:

• yellowspermous (Gotik)
• greenspermous (Zekon)
• peluska (Arvika, Tyla)

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»Soya (Glycine max L.)

Within the world scale the soya occupies the largest sown areas and ranks to so called strategic crops in global terms. From all the grown legumes the soya has the sees with the highest content of nitrogenous substances (35 – 45%) and an excellent structure of essential amino acids.