Grain legumes in Mexico: improved varieties of bean and chickpea developed by INIFAP

Authors

  • José Luis Anaya-López Campo Experimental Bajío-INIFAP. Carretera Celaya-San Miguel de Allende km 6.5, Celaya, Guanajuato. CP. 38110
  • Francisco Javier Ibarra-Pérez Campo Experimental Cotaxtla-INIFAP. Carretera Federal Veracruz-Córdoba km 34.5, Medellín de Bravo, Veracruz. CP. 94270
  • Franklin Gerardo Rodríguez-Cota Campo Experimental Valle del Fuerte-INIFAP. Carretera Internacional México-Nogales km 1609, Juan José Ríos, Sinaloa. CP. 81110
  • Pedro Francisco Ortega-Murrieta Campo Experimental Costa de Hermosillo-INIFAP. Pascual Encinas núm. 21, Col. La Manga, Hermosillo, Sonora. CP. 83220
  • Jorge Alberto Acosta-Gallegos Campo Experimental Bajío-INIFAP. Carretera Celaya-San Miguel de Allende km 6.5, Celaya, Guanajuato. CP. 38110
  • Elizabeth Chiquito-Almanza Campo Experimental Bajío-INIFAP. Carretera Celaya-San Miguel de Allende km 6.5, Celaya, Guanajuato. CP. 38110

DOI:

https://doi.org/10.29312/remexca.v12i25.2827

Keywords:

Cicer arietinum, Phaseolus vulgaris, genetic improvement, varieties

Abstract

Common bean, chickpea, broad bean, lentil and cowpea are among the best known and most consumed grain legumes in the world. In Mexico, bean (Phaseolus spp.) is the one with highest production and consumption. Of those five species, the National Institute of Forestry, Agricultural and Livestock Research has had a great participation in both the development of common bean varieties and large-grained white chickpea and small-grained brown chickpea. At the national level, some bean varieties have become a benchmark for their yield and quality of their grain, such as ‘Negro Jamapa’, ‘Mayocoba’, ‘Azufrado Higuera’, ‘Flor de Junio Marcela’ and ‘Pinto Saltillo’. In recent years, varieties of the types with the greatest demand are starting to be used, some developed using molecular markers in the selection process, as in the cases of ‘San Blas’ and ‘Rubí’, resistant to BCMV and BCMNV. In the case of chickpea, for two decades the variety ‘Blanco Sinaloa-92’ has been the dominant in the local and export markets, and new varieties of white grain are available for Sinaloa, Sonora and El Bajío. With the aim of publicizing INIFAP's contribution to the improvement of grain legumes in Mexico, this essay presents the organization of the INIFAP bean and chickpea improvement headquarters and the varieties they have developed and registered in the last 20 years.

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References

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Published

2021-11-09

How to Cite

Anaya-López, José Luis, Francisco Javier Ibarra-Pérez, Franklin Gerardo Rodríguez-Cota, Pedro Francisco Ortega-Murrieta, Jorge Alberto Acosta-Gallegos, and Elizabeth Chiquito-Almanza. 2021. “Grain Legumes in Mexico: Improved Varieties of Bean and Chickpea Developed by INIFAP”. Revista Mexicana De Ciencias Agrícolas 12 (25). México, ME:63-75. https://doi.org/10.29312/remexca.v12i25.2827.

Issue

No. 25 (2021): INIFAP 35th Anniversary Special

Section

Essays

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