BOT 2000 Lecture Notes - Lecture 3: Poaceae, Fabaceae, Staple Food

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3 May 2019
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Wondering why we will spend an entire unit studying grains (primarily members of the poaceae, or grass, family) and legumes, groups of plants often taken for granted. However, both grains and legumes have played important roles in agriculture since antiquity, and continue to impact your life today. The domestication of these plants correlates with the rise of several great civilizations and they remain a critical part of our modern food system. In fact, the food and agriculture organization (fao) of the. United nations has reported that the three major grains, rice, wheat, and corn, account for approximately 60% of caloric energy in our current food system. While legumes are significantly less important in terms of caloric intake, they have historically played an important role as a source of protein, as they still do in many regions of the world. Legumes also have a unique ability to fix atmospheric nitrogen, making them invaluable in low input agricultural systems.

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