Chapter 6 - Faba bean

Abstract

Faba bean (Vicia faba L) is one of the oldest and most important cool season food legumes, domesticated in Fertile Crescent, Middle East and widely grown worldwide in diverse environments. It is considered as a staple dietary protein source in North African, Middle East, West and East Asia and East Africa. The crop is also rich in microelements (Iron and Zinc) and many other compounds essential for health. The crop is consumed as green and dry in many countries. Faba bean is an integral part of dryland farming systems in East Africa, West Asia and North Africa. However, countries in the Middle East and North Africa have been net importers as a result of significant decline in faba bean production over the years. The decrease in area and production is due to several biotic and abiotic constraints which affect its productivity in addition to weak seed delivery systems. The faba bean breeding program at ICARDA has been working to supply improved germplasm and genetic stocks to the global research communities. These achievements contributed to the enhancement of food and nutrition security, market competitiveness and farming system resilience. The modernization of faba bean breeding program through application of genomic tools and through the implementation of speed breeding approach would help to increase its efficiency and consequently improve the faba bean production at the required level over the coming years and replace old cultivars used by farmers. Breeding for resistance/tolerance to diseases, parasitic weeds, heat and drought has resulted in the release of several varieties in North Africa and East Africa. In addition, full packages for disease, parasitic weeds, viruses, insect pests and acid soils management were developed for North and East Africa and contributed to yield increase in farmers’ fields. However, a faba bean seed system is needed to replace old cultivars with new potential varieties in target countries.