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06-20-2014, 08:53 PM | #1 (permalink) |
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Who's growing Gandules - Cajanus Cajun
Easy to grow, tastes great, & is a beautiful plant.
Growing Pigeon Peas, An Incredibly Versatile Permaculture Plant
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06-20-2014, 08:56 PM | #2 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
Pigeon pea - Wikipedia, the free encyclopedia
The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in South Asia at least 3 500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. Contents [hide] 1 Terminology 2 Origins 3 Cultivation 4 Uses 5 Genome sequence 6 Nutrition 7 Pathogens 8 See also 9 References 10 External links Terminology[edit] The pigeon pea is also known as kardis, gandule bean, tropical green pea, kadios, Congo pea, gungo pea, gunga pea, fio-fio, mgbụmgbụ, no-eye pea, toor dal, arhar dal, togari bele (ತೊಗರಿ ಬೇಳೆ) in Kannada, thuvaram paruppu (துவரம் பருப்பு) in Tamil, thuvara parippu (തുവരപ്പരിപ്പ്[1]) in Malayalam, kandi pappu in Telugu, and mbaazi, and, in Tanzania, mzimbili mussa. Origins[edit] Pigeon pea is a perennial which can grow into a small tree. The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India, including the state of Odisha, where the closest wild relatives (Mansi) occur in tropical deciduous woodlands.[2] Archaeological finds of pigeon pea include those from two Neolithic sites in Odisha, Gopalpur and Golbai Sassan dating between 3,400 and 3,000 years ago, and sites in South India, Sanganakallu and Tuljapur Garhi, also dating back to 3,400 years ago.[3] From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade it came to the American continent, probably in the 17th century.[4] Cultivation[edit] Today, pigeon peas are widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production. Pigeon peas are an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with cereals, such as sorghum (Sorghum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation. The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (511 months) landraces. Short-duration pigeon peas (34 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices. Pigeon peas are very drought resistant, so can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of Kenya, a consortium led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) aimed to promote the pigeonpea as a drought-resistant, nutritious alternative crop. Successive projects encouraged commercialization of legumes, by stimulating the growth of local seed production and agro-dealer networks for distribution and marketing. This work, which included linking producers to wholesalers, helped to increase local producer prices by 2025% in Nairobi and Mombasa. The commercialization of pigeonpea is now enabling farmers to buy assets, ranging from mobile phones to productive land and livestock, and is opening pathways for them to move out of poverty.[5] World production of pigeon peas is estimated at 4.3 million tons2. About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, most especially in Nigeria, where it is also grown. Uses[edit] Split Toor dal, used in making Dal (lentil soup) in India. Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.[6] In India, split pigeon peas (toor dal) also called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.[7] Kenyans shelling pigeon peas In some places, such as the Caribbean coast of Colombia, Dominican Republic, Panama and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called moro de guandules) is a traditional food in the Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico arroz con gandules is made with rice and pigeon peas and is a typical dish. Trinidad and Tobago and Grenada have their own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail. In the Atlantico department of Colombia the sopa de guandϊ con carne salada (or simply "guandules") is made with pigeon peas. In Thailand, pigeon peas are grown as a host for scale insects which produce lac. Pigeon peas are in some areas an important crop for green manure, providing up to 90 kg nitrogen per hectare (Adu-Gyamfi et al., 2007) . The woody stems of pigeon peas can also be used as firewood, fencing and thatch. Genome sequence[edit] The pigeon pea is the first seed legume plant to have its complete genome sequenced. The first draft was done by a group of 31 Indian scientists from the Indian Council of Agricultural Research under the leadership of Nagendra Kumar Singh. The paper was published in an Indian journal. Nutrition[edit] The template Infobox nutritional value is being considered for deletion. Pigeon Peas, immature, raw Pigeon peas in Trinidad and Tobago Nutritional value per 100 g (3.5 oz) Energy 569 kJ (136 kcal) Carbohydrates 23.88 g Sugars 3 g Dietary fiber 5.1 g Fat 1.64 g Protein 7.2 g Vitamins Thiamine (B1) (35%) 0.4 mg Riboflavin (B2) (14%) 0.17 mg Niacin (B3) (15%) 2.2 mg Pantothenic acid (B5) (14%) 0.68 mg Vitamin B6 (5%) 0.068 mg Folate (B9) (43%) 173 μg Choline (9%) 45.8 mg Vitamin C (47%) 39 mg Vitamin E (3%) 0.39 mg Vitamin K (23%) 24 μg Trace metals Calcium (4%) 42 mg Iron (12%) 1.6 mg Magnesium (19%) 68 mg Manganese (27%) 0.574 mg Phosphorus (18%) 127 mg Potassium (12%) 552 mg Sodium (0%) 5 mg Zinc (11%) 1.04 mg Link to USDA Database entry Values for Choline, Vit. E/K available Units μg = micrograms mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database The template Infobox nutritional value is being considered for deletion. Pigeon peas, mature, raw Seeds of the pigeon pea Nutritional value per 100 g (3.5 oz) Energy 1,435 kJ (343 kcal) Carbohydrates 62.78 g Sugars n/a Dietary fiber 15 g Fat 1.49 g Protein 21.7 g Tryptophan 212 mg Threonine 767 mg Isoleucine 785 mg Leucine 1549 mg Lysine 1521 mg Methionine 243 mg Cystine 250 mg Phenylalanine 1858 mg Tyrosine 538 mg Arginine 1299 mg Histidine 774 mg Alanine 972 mg Aspartic acid 2146 mg Glutamic acid 5031 mg Glycine 802 mg Proline 955 mg Serine 1028 mg Hydroxyproline 0 mg Vitamins Thiamine (B1) (56%) 0.643 mg Riboflavin (B2) (16%) 0.187 mg Niacin (B3) (20%) 2.965 mg Pantothenic acid (B5) (25%) 1.266 mg Vitamin B6 (22%) 0.283 mg Folate (B9) (114%) 456 μg Choline (0%) 0.000000 mg Vitamin C (0%) 0 mg Vitamin E (0%) 0.000000 mg Vitamin K (0%) 0.000000 μg Trace metals Calcium (13%) 130 mg Iron (40%) 5.23 mg Magnesium (52%) 183 mg Manganese (85%) 1.791 mg Phosphorus (52%) 367 mg Potassium (30%) 1392 mg Sodium (1%) 17 mg Zinc (29%) 2.76 mg Link to USDA Database entry Values for Choline, Vit. E/K unavailable Units μg = micrograms mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[8] Following table indicates completeness of nutritional profile of various amino acids within mature seeds of pigeon pea. Essential Amino Acid Available mg/g of Protein Min. Required mg/g of Protein Tryptophan 9.76 7 Threonine 32.34 27 Isoleucine 36.17 25 Leucine 71.3 55 Lysine 70.09 51 Methionine+Cystine 22.7 25 Phenylalanine+Tyrosine 110.4 47 Valine 43.1 32 Histidine 35.66 18 In contrast to the mature seeds, the immature seeds are generally lower in all nutritional values, however they contain a significant amount of vitamin C (39 mg per 100 g serving) and have a slightly higher fat content. Research has shown that the protein content of the immature seeds is of a higher quality.[9]
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06-21-2014, 05:28 AM | #3 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
i do i do plant them around small trees as a wind brake
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06-21-2014, 07:12 PM | #4 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
They seem to be grown on my island more as semiannuals than anything else; does the yield fall off in successive years or are they reliable producers? The leaves are beautiful and they are usually pretty easy to grow; so I would be interested in growing some.
Also that's a big nice looking bush in the photo; I've never gotten any to fill out that much :P They buff the soil right?
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06-21-2014, 07:13 PM | #5 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
Lastly where'd you get that Tropical Permaculture link PR Giant? Looks like a great website.
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06-22-2014, 04:31 PM | #6 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
I love toor dal cooked southern Indian style. One shelf in the pantry is devoted to Indian spices and dals. Fix up some every once in while. Have 2 trees planted.
An Indian lady once ctold me she ate toor dal every day. Always with split dried toor, never fresh. She said toor is very important for womens health. And lets not forget arroz con gandules con costillitos de cerdo. I grow my own aji dulce and culantro which are essential to the dish. |
06-23-2014, 10:37 AM | #7 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
I've never had toor dal, will have to try it sometime after harvesting the peas. How old are your trees SameName?
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06-29-2014, 12:29 PM | #8 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
I am
Grandma helping with the harvest |
06-30-2014, 10:34 AM | #9 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
It's so big! [what she said]
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12-14-2015, 03:08 PM | #10 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
We've been harvesting tons of Giant Gandules, good thing I only planted one seed.
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12-15-2015, 02:42 PM | #11 (permalink) |
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12-18-2015, 12:51 PM | #12 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
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12-18-2015, 01:47 PM | #13 (permalink) |
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Re: Who's growing Gandules - Cajanus Cajun
Manini Town next to Gandules Town!.......Simply Awesome!
Thank you Keith for sharing the impressive picture!...... Rice with gandules, pasteles and lechon, gandules soup......ummmmm!....yummy!
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