Obonuco Andina, improved pea variety

Obonuco Andina pea variety
Pisum sativum L.

Thematic area:
Planting material and genetic breeding
Productive system:
Pea
Geographic coverage:
Andean region

See technical sheet

Description

The Obonuco Andina pea variety stands out for having a green grain yield of 3,436 kilograms per hectare and 1,848 kilograms per hectare of dry grain. This variety has a longer green grain retention time without oxidizing or germinating (26 days before oxidation and 30 days before germination), representing a reduction in postharvest losses and ensuring a high commercial value in the department of Nariño and its positioning in the national market.

According to the ICA registry, the Obonuco Andina pea has a higher resistance to the most limiting crop diseases: Anthracnose and Ascochyta; however, the presence of these diseases has been found.

This technological offer is aimed at producer municipalities within the department of Nariño and can be applied in any pea-producing area.

Some benefits of this variety are:

The variety has been established for 15 years as a productive alternative due to its performance and profitability (approximately 36.5 %), an option for productive reconversion.

The longer duration period of the green grain before its oxidation and germination compared to regional materials stands out (26.08 days before oxidation; 30 days before germination compared to the conventional variety ICA Corpoica Sindamanoy with 21.27 days before oxidation and 16, 9 days before germination). This represents a decrease in postharvest losses and product positioning in the national market.
In 2014, 2,550,000 wages were generated, becoming the main source of rural work in the Andean area of the Department of Nariño and support to family farming processes.
Inclusion of women in many farming tasks: basketing, staking plants, harvesting, and selection.
Production of fresh green pod peas throughout the year due to its easy-to-implement staggered production.