83. Lupin adaptation, seedbed preparation, varieties, seeding date, seeding depth and row spacing, seeding rate, growth characteristics, inoculation, fertilizer, weed control, diseases, insects, harvesting http://www.ext.nodak.edu/extpubs/alt-ag/lupin.htm |
North Dakota State University NDSU Extension Service Lupin Author: Theresa Golz , Market Research Specialist, NDSU Institute for Business and Industry Development Series Editor: Dwight Aakre , Farm Mangement Specialist, NDSU Extension Service Lupin has been cultivated for at least 2,000 years, and probably was first raised in Egypt, or at least in the general Mediterranean region. The lupin plant, like other grain legumes (beans, peas, lentils), fixes atmospheric nitrogen and produces seed high in protein. Of the more than 300 species of the genus Lupinus , only five are cultivated. Many lupins have high levels of alkaloids (bitter tasting compounds) that make the seed unpalatable and sometimes toxic. Historically, lupin alkaloids have been removed from the seed by soaking. But German plant breeders in the 1920s produced the first selections of alkaloid-free or "sweet" lupin, which can be directly consumed by humans or livestock. Lupins are grown as both a forage and grain legume in the USSR, Poland, Germany, South Africa, and the Mediterranean, and as a cash crop in Australia where they are exported to the European and East Asian feed markets. Adaptation Lupins are best adapted to regions with sandy or sandy loam soils and cool temperatures. | |
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