Chickpea production guide

dc.creator	Machado, S.
dc.creator	Ball, Daniel A. (Daniel Allen), 1954-
dc.creator	Smiley, R.
dc.creator	Petrie, S.
dc.creator	Siemens, M.
dc.creator	Guy, S.
dc.creator	Oregon State University. Extension Service
dc.creator	Corp, Mary K.
dc.date.accessioned	2011-02-22T17:46:49Z
dc.date.available	2011-02-22T17:46:49Z
dc.date.issued	2004-01
dc.identifier.uri	http://hdl.handle.net/1957/20208
dc.description	Published January 2004. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog	en
dc.description.abstract	In the U.S., chickpeas commonly are used fresh in salads or in soup. Chickpeas are rich in protein, complex carbohydrates, and fiber, while low in fat and cholesterol. Chickpea is a potential rotational crop and fits well in wheat and barley cropping systems. It is an option for cereal farmers in eastern Oregon who are incorporating broadleaf crops into their rotations.	en_US
dc.language.iso	en_US	en_US
dc.publisher	Corvallis, Or. : Extension Service, Oregon State University	en_US
dc.relation.ispartofseries	EM (Oregon State University. Extension Service)	en_US
dc.relation.ispartofseries	8791	en_US
dc.relation.ispartofseries	EM	en_US
dc.relation.ispartofseries	8791	en_US
dc.relation.ispartofseries	Dryland cropping systems	en_US
dc.subject.lcsh	Chickpea -- Oregon	en_US
dc.title	Chickpea production guide	en_US
dc.type	Technical Report	en_US
dc.description.peerreview	yes	en_US