Legumes
Legumes are cultivated both for human consumption and for livestock use. Yields generally range from 1.5 to 4 tons per hectare, influenced by species, agronomic practices and climatic conditions.
Legumes require well-drained and fertile soils, balanced water management and adequate nutrient inputs, particularly nitrogen and phosphorus, to support germination, growth and flowering. Main challenges include insect pests, fungal diseases, water stress and climate variability. Seed quality, determined by its protein, carbohydrate, lipid and mineral composition, is essential to define the commercial value of the harvest.
Legumes (soybean, chickpea, bean, lentil, pea) are often included in rotation with cereals because they fix atmospheric nitrogen in the soil thanks to natural symbiosis with rhizobia. This enriches the soil with nitrogen for subsequent crops, improves soil structure and increases overall organic matter content.