The Pea Facts
Peas are a cool season, annual crop planted in rotation with other
processing crops such as potatoes, sweet corn and snap beans. Peas are
members of the legume family and as such, they provide a good source
of protein and can utilize atmospheric nitrogen for growth and development.
Plant growth habit may be either determinate or indeterminate, the
latter producing a vining plant that flowers indefinitely and is often
used in fresh market production. Most processing pea varieties however
have a determinate growth habit to assure a uniform crop that is ready
for a once-over, destructive harvest.
Peas require a well-drained, sandy to loamy soil that warms quickly
in the spring to facilitate early planting. Crop rotation is necessary
to prevent the build-up of root rot pathogens that can cause serious
yield loss problems if left untreated. Ideally, fields should be planted
out of peas or other legumes for 7 years. Fields should have uniform
fertility and have an adequate amount of organic matter to hold soil
moisture and prevent drought. Phosphorus levels should be at least 50
ppm while potassium should be between 120-180 ppm with levels around
160 ppm being optimum. Although peas require adequate moisture, too
much or too little reduces yield. Inadequate drainage starves the root
zone of oxygen so that normal root respiration cannot occur and nitrogen-fixing
bacteria cannot function efficiently and root rot organisms become more
destructive.
Peas typically follow corn in a rotation. They are sometimes planted
in a double crop system whereby snap beans, soybeans, or winter wheat
are planted mid-season, after the peas have been harvested.
Seedbeds are tilled to a depth of 4-5 inches early in the season. It
is important not to overwork the soil or crusting will result, causing
germination problems. Pea/soybean drills are used to plant peas and
the seeding rate depends on the cultivar and is usually determined by
the processor. Early and light-vined varieties such as Alsweet should
have at least 672,000 plants per acre (9 plants per foot in 7 inch rows).
Later peas, including Perfection or Freezer varieties, need a minimum
population of 450,000 plants per acre (6 plants per foot in 7 inch rows).
Full stands of vigorous plants provide the needed competition against
weeds. Most seed for commercial planting is treated with a fungicide
to protect the seed and seedling from root rotting fungi. Nitrogen-fixing
bacteria may be put in the planter box along with the seed to provide
inoculum, particularly if peas haven’t been planted in a particular
field for more than 5 years.
Peas are harvested approximately 3 weeks after full bloom. The optimum
harvest time is when the pods are filled and the peas are still soft
and immature. Degree day accumulation is used to determine when peas
are ready to harvest. Pea cultivars mature once 1100-1600 degree days
using a base temperature of 40oF have accumulated. A tenderometer is
used to determine when the pea quality is optimum. All processing peas
are harvested mechanically with a self-propelled combine that separate
the peas from the vines.
Information provided by University of Wisconsin's Integrated Pest
and Crop Management website. http://ipcm.wisc.edu
Dried Peas
What are dry peas? Peas probably originated in northwest Asia. In Thailand,
peas have been found in caves that are over 11,000 years old.
Dry peas are dried naturally by the late summer sun. They are most
commonly split, which speeds cooking time. How are they split? During
processing, peas are sorted. Then they are bombarded against a baffler,
which causes them to split in two. Americans are most familiar with
green peas, but yellow peas are also grown on the Palouse. They are
most commonly consumed in Scandinavia and taste slightly different than
green peas.
Preparation - For every cup of dry peas, use two cups water. With split
peas, there is no need to soak. Bring water to a boil and cook for about
30 minutes, or until the peas reach desired tenderness. One cup of dried
peas will yield two cups of cooked peas. In a cool, dry place, dry peas
may be stored indefinitely. After long storage, the color may fade slightly,
but the taste will not be noticeably altered. For whole peas, soak overnight
and then cook for 35-40 minutes.
Nutritional Information - Dry peas, like their lentil cousins, have
been around for thousands of years. Peas are a high protein food and
a good source of potassium and the B-vitamins. Complex carbohydrates,
which peas provide, release energy slowly to the body. This helps to
maintain a consistent energy level. In contrast, sugars are broken down
quickly within the body, causing it to "crash" or feel tired
after the sugar has been used.
Legumes have more dietary fiber than any other major food groups, including
grains. One-half cup of cooked peas or lentils provides more than 10
grams of dietary fiber. Vegetables average 5 grams, and grains average
3 grams. A high fiber diet may help prevent heart disease and some cancers.
Peas, lentils, and chickpeas are also a good source of folate. This
nutrient may help to stave off heart attacks and strokes.
Information provided by the Dry Pea and Lentil Council www.pea-lentil.com
