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Agriculture for Secondary Schools

Chapter

Six Common pea
production
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Introduction

In this chapter, you will learn the principles and practices of the common pea
production, including site selection, land preparation, variety selection, sowing,
crop management, harvesting, and postharvest handling and marketing. The
competencies developed will enable you to produce common pea for consumption
and income generation.

Think

A cold-loving pulse crop

Common pea and its importance
Common pea (Pisum sativum), is a legume crop grown for both food and income
generation. It grows well in cool areas with moderate and well-distributed
rainfall. In Tanzania, it is commonly grown in highland regions such as Iringa,
Njombe, Mbeya, Arusha, Kilimanjaro and in some parts of Morogoro (Mgeta)
and Tanga (Lushoto). In many parts of Tanzania, common pea is grown mainly
for its green and tender seeds. These are picked when they are soft and sweet and
used as a vegetable or an ingredient in various dishes. Occasionally, peas are left
to dry in the field and then harvested as dry grains ( pulses). The choice between
producing green peas or dry peas depends on several factors. In cooler areas,
both types do better, but dry peas do best where the growing season is longer,
with evenly distributed rains. In the market, traders or consumers prefer fresh
green peas. Green peas are preferred because they give faster returns and need
less time in the field. However, dry peas are easier to store and transport without

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AGRICULTURE F3.indd 81