Chickpea production guide

Open Educational Resource

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/open_educational_resources/wd375w49p

Descriptions

Attribute Name	Values
Creator	Machado, S. Ball, Daniel A. (Daniel Allen), 1954- Smiley, R. Petrie, S. Siemens, M. Guy, S. Oregon State University. Extension Service Corp, Mary K.
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. Published January 2004. Reviewed July 2013. 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
Resource Type	Technical Report
Date Available	2011-02-22T17:46:49+00:00
Date Issued	2004-01
Non-Academic Affiliation	Oregon State University. Extension Service
Series	Dryland cropping systems EM (Oregon State University. Extension Service)
Subject	Chickpea -- Oregon
Rights Statement	In Copyright
Publisher	Corvallis, Or. : Extension Service, Oregon State University
Peer Reviewed	Yes
Language	English [eng]
Replaces	http://hdl.handle.net/1957/20208

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