ABSTRACT
Dry peas are a cool season annual crop adapted to temperate regions of the world and to the winter period of the tropics and subtropics. Dry peas are used in soup making, canning, and in products that include flours, powders, and confections. Dry peas perform well on soils moderately well supplied with Ca that have a neutral or slightly acid pH. Dry peas are often grown in rotations with cereals where they offer a number of advantages that include better control of cereal diseases and opportunities for control of grassy weeds, particularly wild oats. Nutritional disorders in dry peas can be diagnosed by soil testing, visual plant symptoms, or by plant tissue analysis. Critical levels of pH and mineral nutrients in soils for acceptable yields of dry peas. There are a great number of regional types, cultivars and strains of dry peas that have been bred for the temperate regions of Northern Europe, North America, and the USSR.
