ABSTRACT
Legumes contribute to human and animal nutrition worldwide by providing a source of high-quality protein. Legumes can fix atmospheric nitrogen in the soil in symbiosis with the Rhizobia class of bacteria, reducing the need for application of nitrogenous fertilizers. Inclusion of legumes as a break crop in crop rotations reduces the need for chemical control of pests and pathogens. Furthermore, legumes produce a wide range of complex natural products, which may be involved in the establishment of symbiosis and protection of plants from abiotic and biotic stresses. These valuable features make legumes an attractive target for functional genomics research. Forage quality traits including digestibility, nutritional value, silage properties, and adaptation to environmental stresses, are primary targets for genetic modification in Trifolium and Medicago species, such as white clover and alfalfa (or lucerne).
