Logan

Vegetable pea Logan is an early-maturing classic variety with a vegetation period of 45-55 days. The plant reaches a height of 50-55 cm and forms pods 7-9 cm long and 1-2 cm wide, each containing 5 to 9 dark green peas with a characteristic square shape. This pea is distinguished by excellent taste qualities, making it suitable for both fresh consumption and canning. Moreover, Logan demonstrates resistance to diseases such as ascochitosis and fusarium, enhancing its reliability in cultivation.

The hybrid Logan LS-18 was developed in Canada in 2008 and is characterized by high yield — 7 to 9 tons per hectare. It is a highly transgenic hybrid intended for food purposes, especially in the food industry, where it is used for producing flour and meal due to its high protein content in the seeds, reaching 50-60%. Logan pea has a balanced amino acid composition with high levels of methionine and tryptophan, and also contains protein inhibitors of digestive tract enzymes, such as trypsin, chymotrypsin, and lectins, which increases its biological value.

A distinctive feature of Logan is its symbiotic interaction with nitrogen-fixing bacteria of the genus Rhizobium, which inhabit the plant's roots. This improves agronomic performance and makes Logan an excellent predecessor for other agricultural crops. The hybrid also exhibits high drought resistance, confirmed by trials in various climatic conditions, including Canada, Russia, India, Egypt, Morocco, and Lebanon, where average temperatures reached +55°C.