The technology of growing beans (Phaseolus vulgaris L.)

Abstract

Grah (Phaseolus vulgaris L.), kao jedna od najkorištenijih biljnih namirnica ljudske prehrane i druga biljna vrsta ljudske prehrane s najviše različitih varijeteta nakon krumpira, zacijelo se moţe ubrojiti meĎu najvaţnije poljoprivredne kulture u svijetu. Grah ima potencijal postati u Hrvatskoj vaţna poljoprivredna kultura te izvor blagostanja za mnoge poljoprivrednike i njihove obitelji. S obzirom na veću sličnost ove povrtlarske kulture s nekim ratarskim kulturama nego s povrćem, uzgoj ove biljke ima prednost poprilično jednostavnijeg uzgoja nego li je to slučaj s nekim drugim povrtlarskim kulturama. Ipak, nuţno je dobro poznavati grah kao kulturu, poznavati agroekološke uvjete za njegovu proizvodnju te znati vladati se potrebnom agrotehnikom kako bi se mogli ostvariti visoki prinosi i isplativa proizvodnja. S obzirom na rijetkost odlučivanja hrvatskih poljoprivrednika na uzgoj ove kulture u ovom radu biljka graha je pobliţe predstavljena na znanstveni, ali prije svega na svakome razumljiv način.Common bean (Phaseolus vulgaris L.), as one of the most common human diet grocery and second most diverse vegetable grocery after the potatoes, can surely be considered as one of the most important agricultural product of the world. In Croatia common bean has the potential to become an important farming culture and the source of well – being for many farmers and their families. With the advantage of having more similarities in farming with some cereals than vegetables, growing of common bean is much simpler than it is to grow some others vegetable cultures. On the other hand, for achiving high yield and making profitable production, it is very important to have a large amount of knowledge about bean as a vegetable, to know its agroecological requirements and to know how to manage required agrotechnics. Considering rarity of croatian farmers choosing this vegetable for growing, this paper presents common bean in scientific, but above all understandable manner