Cultivation

The broad bean (Vicia faba) is one of the oldest domesticated plants. It is cultivated worldwide in temperate and, to some extent, subtropical climatic regions in Europe, Asia (primarily China) and South America. Other types of bean include the common bean and the adzuki bean.

Utilisation

The broad bean is second only to the soya bean as a legume with a high content of protein. Other names for the broad bean include fava bean, horse bean, field bean and tic bean.

Primarily in the Magrib countries and in Egypt, the broad bean plays a significant role in nutrition. The bean is a treasured vegetable in Italy, Spain, France and the UK.

• The bean is eaten cooked, is ground and processed into a moist or frozen conserve.
• In many countries, the bean is used mainly as animal feed.

Gene technology: aims of research and development

Agronomic traits

Weed management

• herbicide tolerance

Resistance to pathogens

• resistance to fungi

Quality traits

• modified protein quality due to an enhanced portion of the amino acid methionin

Field trials with genetically modified broad beans