OAR@ICRISATLegume Genomics: From Genomic Resources to Molecular BreedingR KVarshneyauthorMRoorkiwalauthorTNguyenauthorWith an explosive growth rate, especially in developing countries, the world population of 7.2 billion is expected to reach 9.6 billion by 2050. There is a need to produce about 70% more food to feed this predicted population. Legumes form important constituents of a vegetarian diet and are rich sources of dietary protein (Duranti and Gius, 1997). Legumes comprise the third largest family of flowering plants and provide important sources of food, fodder, oil, and fiber products. Legume seeds typically contain 20 to 25% protein and are also a rich source of dietary fiber. In addition, legumes have the capability to fix atmospheric N2 with the help of symbiotic nitrogen fixing bacteria in root nodules, thereby reducing fertilizer use in agriculture, and the cost of nitrogen inputs by smallholder farmers in developing countries. Due to their higher protein content and other nutrients, legumes are considered important to confront malnutrition among resource-poor people in developing countries. In brief, legumes including beans (Phaseolus vulgaris), chickpea (Cicer arietinum), cowpea (Vigna unguiculata), lentils (Lens culinaris), pea (Pisum sativum), peanut (Arachis hypogaea), and soybean (Glycine max), etc. play an important role in ensuring food security, reducing poverty, improving human health and nutrition, and enhancing ecosystem resilience, especially in developing countries....Food LegumesGenetics and GenomicsAgriculture-Farming, Production, Technology, Economics2013Crop Science Society of AmericaArticle

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