Chickpea cultivation, a possible solution to climate change
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Abstract
The cultivation of the chickpea has its origin in the Southwest of Turkey; from there it spread very soon to the rest of the continents. More than 90 % of world production is concentrated in Asia as an excellent food option for growing rural populations. In Cuba, the chickpea production until the 90's were not many and as such, there are no records in the national statistics of their production. This species tolerates very well the hydric stress and besides for being leguminous, it is able to live in a symbiotic relation with bacteria of the genus Rhizobium sp, and atmospheric nitrogen fixing microorganisms that incorporate it to the plant and soil, allowing culture it with low inputs. Due to this, the chickpea, like the rest of the legumes, contribute to reduce the greenhouse effect and combat climate change, since they improve the absorption of carbon from the atmosphere through photosynthesis, fix nitrogen in the soil. The chickpea seed grows with the moisture accumulated in the soil from previously fallen rain and does not need much work. There are three chickpea types according to consumer preferences; in addition, the management of varietal diversity within this crop is important to achieve a wide extension and adaptation. In Cuba a form of introduction and chickpea dissemination is through the diversity fairs, which has increased access and availability of the same to small farmers, in addition to training and marketing spaces in the new drought weather conditions that we are living. This paper presents a review of the main chickpea cultivation tasks to be as a solution to the climate change effects on agriculture used.
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