From past few years, we encountered a great increase in food related items in which hummus was the most noticeable one. Hummus got popularity among people as it was delicious in taste and equally healthier too so there was no reason to avoid it. But it’s downfall occurs when people found chickpea as their ingredient. Chickpea was the more element for vegetarian people. It was full of all essential nutrients which includes proteins, fiber, minerals and vitamins. Chickpea was produced in northern areas of America, due to which if has been an essential element of their agriculture for a long time. But as per the recent research and development report, it has been considered as dangerous element to use which shocked its users as it was found a disease in it.
George Vandemark, along with his team have made several attempts to get it free from the disease and make it able to use again. Back in many years ago, people got to use fungicide sprays to prevent from such diseases but later on this technique was also failed when one of his crew evaluated that even the seedling process can’t be done properly with it. This disease was quite harmful for the growth of plants and crops as it got damaged when the seed burst and start growing, it attacks on it’s root and kill it. This issue has become serious globally because farmers were unable to grow it through any means.
To know the root cause behind this arising problem, they took the seeds of chickpeas and individually buried them in soil. They find out that the resistance formed by pathogens from fungicides is the reason behind it.
The experiment was performed on two different varieties of chickpeas which were desi and kabuli. Kabuki was more famous and widely used in US as well as it is being produced and exported there due to huge demand. Kabuli is bigger in size than desi and is used in the formation of hummus. On the other side, desi is used in the production of stews. Both of them hold great importance in their respective areas. This experiment was done to figure out the actual causes of disease and their ability of resistance on several chickpeas.
landmark added his views that fortunately, both desi and kabuli contains resistant particles which is a great sign for its production. They are also working to improve its capacity of resistance to make it reliable for having returns for a longer period. The main motive of this experiment which was done was to get the most resistant chickpeas that can be healthier and nutritious with no side effects, with having desirable results, they are going to transform the resistant properties into the formation of chickpeas to make it enough resistant. They are trying to explore new and unique methods by utilizing advanced technology that can make the chickpeas enough capable to formulate genetic resistance itself without being dependent on fungicides and other artificial techniques because it is essential to develop disease resistance seeds that helps the entire agriculture system to get better and sustainable.