Agriculture Reference
In-Depth Information
3.6.11 Mustard (Brassica sp.)
Several mustard species are believed to have originated in Europe. It is a cool season
crop. It spread to Asia, Africa, and the Middle East where the oil pressed from the
seeds is important in cooking. Three main types are grown in North America:
yellow, brown, and oriental.
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Yellow mustard varieties are primarily cultivated for
the powder and condiment market. The Brown and oriental mustard varieties are
used more for oil. A variant of mustard, canola, was developed by the Canadian
Canola Association. It has less than 2 percent erucic acid content, the pungent flavor
of typical Indian cuisine. Canola now ranks second to soybeans as the leading
source of vegetable oil.
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3.6.12 Cowpea (Vigna unguiculata)
Cowpea is a leguminous grain crop that originated in Africa where it is still widely
grown. It is also grown in Latin America, Southeast Asia, and the United States.
Depending on the country, it is known as southern pea, blackeye pea, or crowder
pea.
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The grain is highly nutritious, having over 20 percent protein content. It is an
especially valuable source of lysine and tryptophan in contrast to cereal grains.
Because of a low content of methionine and cystine, it is best used as a dietary sup-
plement to complement cereals and animal proteins. It grows best in warm conditions
and does not tolerate frost. Production has increased significantly in most of the world
over the last 25 years but has declined in the United States.
3.6.13 Pigeon Pea (Cajanus cajan)
Pigeon pea is also a leguminous grain crop that probably originated on the Indian sub-
continent.
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It is widely grown in tropical climates ranging from subtropical to humid
tropics. The plants are usually grown as annual crops, though many varieties are short-
lived perennials. It has various names depending on the variety and country where it is
grown. Some of the more common include Congo pea, gandul, dal and red gram.
Though mainly grown for the grain, it is also used for organic matter additions to
soil, a shade crop for vanilla, and even as a host for the insect that produces lac. The
seeds are very nutritious, having up to 22 percent protein. It is susceptible to many dis-
eases and insects, making its cultivation difficult.
3.7
NUTRIENT CONTENT OF CROPS
As can be seen in Figure 3.35 the cereal grains are good sources of carbohydrates and
some types of protein but sometimes lack fiber and fat.
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Soybean, in contrast, is lower
in carbohydrates but much higher in protein and fat. The high oil content of this crop
makes it a favorite for industrial processing, while the cereal grains are more suited to
direct human consumption.
