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1/1/1987 Study Guide: to be used as a supplement to the audiotutorial unit on the same topic. 49 pages, illustrated
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1/1/2001 This booklet looks at growing legumes the organic way. 39 pages, illustrated
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19/1/1986 The papers are intended to be used as guidelines to help people choose technologies that are suitable to their situations. 16 pages, illustrated
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1/1/1955 This booklets aim is to make it easier for anyone to read and understand the story that is written on the face of every range and pasture by the vegetation that grows there. Series 1: Pasture and range plants 26 pages, illustrated, photos
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Access Agriculture Training Video Legumes like cowpea or soya bean are a source of protein, essential to build children’s muscles. Legumes also have oil, which helps children to put on weight. Fruits and vegetables contain many vitamins and minerals that are important for the development of your...
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Soya is a legume with many good qualities, and it can be used to improve farming systems. It can also be processed into products that contriubte to the daily diet and to family income. This Agrodok is intended to help farmers and extension workers to make choices that will work well under local...
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This report provides a brief outline of the biology of yield with emphasis on the adaptability of major grain legume species. In doing so only broad principles have been discussed. An effort has been made to project different problems of major grain legumes and they have been given a comparative...
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This publication contains all scientific papers presented at, as well as the conclusion reached and the recommendation put forward by the Workshop.
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This publication represents the recommendations of the working group. It is hoped that what is proposed will be of interest and assistance to legume breeders, analysts, nutritionists, and all others directly concerned with the improvement and wider use of food legumes in human diets.
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This book deals mainly with the edible mature seeds of leguminous plants which belong to the family of Leguminosae. Included are chapters on the history of legumes, production and consumption, seed structure and composition, toxic constitutents in legumes, methods of processing and cooking...