Legumes are a key component of sustainable cropping and food systems. This group focuses on the grain legume faba bean (Vicia faba), from gene to plate and back again, with national and international collaboration: genomics, genetics, breeding, agronomy, environmental impacts, food uses, and feed uses. We explore the role of legumes in sustainability of cropping systems and food chains.

Legumes in the social media

This is mostly tweets from Fred Stoddard
@fred_stoddard

We have started the detail phenotyping research for acidity & Al3+-toxicity tolerance using a subset of Profaba200… twitter.com/i/web/status/1…

Papuja pallon parhaaksi -yleisöluentosarjassa 20.9.2021 teemana kuluttajat & kulttuuri: #palkokasvi't ruokalautasil… twitter.com/i/web/status/1…

Papuja pallon parhaaksi -yleisöluentosarja pui #palkokasvi'en roolia ympäristön&yhteiskunnallisten ongelmien ratkai… twitter.com/i/web/status/1…

"Competition, Nodule Occupancy, and Persistence of Inoculant Strains: Key Factors in the Rhizobium-Legume Symbioses… twitter.com/i/web/status/1…