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Legumes are a group of plants from the Fabaceae family, which includes several staple crops commonly used for human consumption, feed and forage, like beans, soybean, peas, chickpea and alfalfa, among others. Legumes are an important source of plant-based proteins, minerals and vitamin B, and have been increasingly explored as a sustainable alternative to meat. In addition, most Legumes are capable of forming symbiotic associations with soil nitrogen-fixing bacteria, and are often used in crop rotation systems, allowing for a reduced application of fertilisers. Thus, Legumes can be an important tool to minimise the environmental impact associated with intensive agriculture and livestock breeding, and can contribute to enrich the nutritional value of diets worldwide. Despite their potential benefits, recognised by the United Nations, Legume production and consumption is still limited in most parts of the World.
This Collection invites original research on the biology, ecology and public health benefits of Legumes, and aims to highlight the potential contribution of these crops for a sustainable future.