Abstract
This book describes the most commonly grown large-seeded legumes used as food and feed crops throughout the world. The species considered are: Pisum sativum, in the forms of dried peas (combining peas) and as fresh vegetables (vining peas or fresh market peas); Vicia faba, in the dry form as faba beans (or field beans) and the fresh form as broad beans; and Phaseolus vulgaris, in the dry form as dried beans and fresh as dwarf French or green (snap) beans. The chapters deal with the crops in detail as to the botany (including morphology), physiology, breeding, agronomy, management of weeds, diseases and pests, harvesting, nutritive value, uses, and their future. It is hoped that this book will provide a useful background to all engaged in production or research of these valuable legume crops.