The VEGA chickpea variety is a mid-season plant type with a vegetative period ranging from 78 to 97 days, depending on growing conditions. The plants are of medium height (46-75 cm), have an erect bush, and bear white flowers. The seeds are golden-yellow in color, round in shape with very weak ridges, and have an average mass of 1000 seeds ranging from 253 to 289 g. VEGA chickpeas are distinguished by their resistance to lodging, shattering, and drought, which ensures stable yield and high competitiveness in the agro-climatic conditions of the North Caucasus region and the Stavropol Territory.
This variety was bred at the FGBNU Krasnokutskaya Breeding Experimental Station of the NIISS of the South-East and registered in the State Register of Breeding Achievements. The variety's pedigree includes the Jubilee and k-2368 lines. On average, the variety achieves a yield of 16.7 centners per hectare, and the protein content in the grain ranges from 19 to 24.5%, making VEGA chickpeas a valuable source of high-quality plant protein.
Chickpeas, also known as Italian peas, are a nutritious product rich in proteins, dietary fibers, B vitamins, and trace elements such as copper, potassium, calcium, and iron. For cooking, chickpeas are recommended to be soaked in water in a 1:3 ratio for 12 hours, followed by boiling for 60 to 120 minutes until the desired tenderness is achieved. The product should be stored in a dry and cool place. Thanks to its nutritional properties and resistance to unfavorable growing conditions, the VEGA variety is a promising choice for organic farming and healthy eating.
