Essay On Chickpea

Chickpea is one of the oldest known pulses. It is cultivated from ancient times both in Asia and in Europe. It is assumed that chickpea is originated either from Himalayas or Mediterranean region. At present it is grown in Pakistan, India, Italy, Greece, Rumania, Russia, Egypt, North Africa and many other countries of world. In Pakistan, it was cultivated on an area of 985 thousand hectares, which produced 673 thousand tons of chickpea (Economic survey of Pakistan, 2012).
Chickpea seeds are eaten fresh as green vegetables, parched, fried, and roasted, as boiled, as snack food and in many other conventional and non-conventional dishes. Its seeds are ground and the flour can be used as soup and to make bread; prepared with pepper, salt and lemon it is served as a side dish as well as dal Chana is very popular (Herbst 2001). There are two main types of chickpea, distinguished by seed size, shape and color. The first fairly small seeds is called Desi and with large seed called Kabuli. Desi chickpea is cultured mainly in the Indo-Pakistan subcontinent (Mansfeld 2008). Specific ion effects may cause direct toxicity, or,

Mechanism of Zn solubilization by PGPR about 90% of soils Zn exists in insoluble form and is inaccessible for plant uptake (Barber 1995). Solubilization of metal salts is an imperative feature of PGPR as mobilized compound are accessible for the plants. Generally PGPR solubilize the nutrients through acidification, chelation, exchange reactions, and release of organic acid (chung 2005). It is found that mobilization mechanism of Zn and iron possibly involves the siderophore production (Tariq 2007). A number of bacteria play a vital role in growth and yield of chickpea which support different growth parameters individually, also play dynamic role in growth and yield of