Pea

Pea is an important source of protein, starch and micronutrients, and importantly has one of the smallest carbon footprints of all crops. Pea is a nitrogen fixing crop, which reduces the need for fertilizer in rotations and is now in high demand as an alternative and plant-based source of protein. At our field trial station, peas are grown as part of the following trials and experiments.

Bulking Diverse Pea Varieties for Research

Dr Arora and Professor Lars Ostergaard (University of Oxford) are multiplying a set of pea accessions, which are very diverse and have sequenced genomes. The seeds will be used as part of the JIC BRiC Institute Strategic Programme and distributed within a large multi-national project where many partners will study a wide range of traits, including resistance or susceptibility to disease.

Bulking Low Raffinose Oligosaccharide Pea Line for Intervention Studies

The raffinose family of oligosaccharides can cause flatulence, which can be a negative trait for some consumers. However, these compounds have been shown to have beneficial effects in the large intestine by promoting the growth of beneficial bacteria by acting as a prebiotic. We are bulking a low raffinose oligosaccharide line to enable the Quadram Institute to undertake intervention studies.

Field trial of low ODAP European Grass Pea

Dr Anne Edwards (Professor Cathie Martin’s group) is carrying out a field trial of 30 low ODAP varieties bred from a line of European Grass Pea. Grass Pea has amazing capability to survive drought. However, as a main food source, it can cause paralysis because ODAP is a neurotoxin. Read more about this research – How a plant with a toxic past can become a climate-smart crop of tomorrow.

Testing mutants and F2 lines of high iron peas

Prof Janneke Balk is testing pea mutants, including F2 populations, that accumulate high concentrations of the micronutrient iron.

Growing Legume Collections

The Germplasm Resource Unit (GRU) are growing their collections of lentils and Phaseolus (beans).