Grain ProTrade – peas wholesale at producer prices
Grain ProTrade is engaged in the wholesale and sale of peas, as well as all other agricultural crops from Ukraine, Kazakhstan, Moldova and other countries. Ready to arrange delivery to the specified address is a convenient option for you, with the preparation of the package accompanying documents that ensure the safety of the cargo, hassle-free and its consequences along the entire length of the route.
The main advantages of working with our company:
- The high level of professionalism of our entire team, which ensures problem-free collection and delivery of quality raw materials in the shortest possible time;
- a reasonable price level, as we work directly with pea producers across the country;
- possibility of various payment methods and convenient delivery, the method of which you choose yourself, even after consultation with our manager;
- completion of collective orders of any complexity.
- Contact our managers on the website or by phone. We offer high quality products at an optimal price.
Peas
Peas
Peas
Peas
Peas
Info about peas
Peas are the oldest crop, they were popular even in the Stone Age. In ancient Greece, peas were the staple food of common people. And already 100 years later, Europeans considered it a delicacy, they prepared dishes for the royal table. In our country, green peas were imported only in the 18th century. And was distributed very quickly as a standalone supplement. Now our country is one of the leading producers of variety peas. But there are also exports from France, den USA, Germany, Australia, Great Britain and Canada.
Peas come in several varieties: sugar scoop and dessert, but also shelled. Dessert sugar is considered the juiciest. Spatulas are used in immature form, soups are cooked from them. Only green peas are eaten fresh or after processing (canning, drying, or quick freezing) from the lard varieties.
The calorie content of fresh green peas is 81 kcal, while peas in the form of grains have 298 kcal. Nutritional value per 100 g of fresh peas: proteins – 5,0 g, fats – 0,2 g, carbohydrates – 8,3 g. Nutritional value per 100 g of peas (cereals): proteins – 20,5 g, fats – 2 g, carbohydrates – 49,5 g.
In terms of protein content, this product can easily be compared to meat. And a large amount of carbohydrates makes it an excellent source of energy.
What vitamins are rich in peas:
– Retinol (vitamin A) – provides rapid tissue regeneration, helps the endocrine system and has a positive effect on the condition of the skin;
– B-carotene (provitamin A) – strengthens the bone and tooth enamel system, improves vision;
– Ascorbic acid (vitamin C) — strengthens human immunity, has a positive effect on the nervous system and protective functions of tissues from the effects of free radicals;
– B vitamins (pyridoxine, thiamine, riboflavin, folacin) — thanks to these vitamins, metabolic processes improve, cell aging slows down.
There is a large cocktail of very rare trace elements in peas: iodine, fluorine, zinc, selenium, manganese, nickel, cobalt, copper, molybdenum, iron, chromium, silicon, vanadium, titanium, tin, zirconium, aluminum, strontium. This contributes to the supply of energy to the body, a person can more easily tolerate physical activity, active brain work.
In culture, the species of pea is culturally common (Pisumsativum L.). It includes several subspecies, the most important of which are peas, with white flowers and light-colored seeds, and field peas, or pelyushka, with red–purple flowers and dark, often mottled seeds (fodder crop).
The root system is rod-shaped. The stem usually lies flat. The leaves are complex paropered and end in branched tendrils. The stipules are large and cover the stem. There are half-leaved forms in which the stipules are preserved and the leaves have been reduced to tendrils. There are completely leafless forms in which not only the leaves but also the stipules are reduced.
The flowers are in the nodes of the stem, a typical structure for this. Legumes. The inflorescence is a brush. The fruit is a bean with 3 to 10 seeds.
Peas have seeds and sugars. Sugars do not have a parchment layer in the wings of the beans. These varieties are grown in vegetable cultivation. Hulling varieties with a hard layer of parchment in the bean wings are grown on grain.
Depending on the variety and growing conditions, the growing season is 70 to 140 days. The ability of many cultivars to develop rapidly allows this culture to be used in busy pairs and in intermediate crops. Peas are a self-pollinator, when grown to seed no spatial isolation is required.
When growing peas, you need to take into account such features as the lying stalk, as well as extended flowering and ripening periods. With many varieties of peas, the fruit cracks as it ripens. These disadvantages are overcome both by agrotechnical methods and by selection methods.
Flowering and maturation proceed sequentially from bottom to stem. At the same time, generative organs, located at different levels, are at different stages of organogenesis.
Tubers on the roots begin to form in 7-10 days after emergence. Maximum growth is observed from the beginning of flowering to the beginning of maturation.
Peas are comparatively cold. The seeds begin to germinate at a temperature of 1 to 2 °C. A temperature of 4 to 5 °C is sufficient for the normal development of germs, most varieties tolerate frost down to -4 °C. The vegetative organs develop well at low temperatures (12 to 16 °C). Hot weather above 26 °C is unfavorable to form a crop.
Peas are demanding of moisture. To start germination, 20% water from the seed mass is required. Early sowing in a moist layer of soil with an aligned field surface creates conditions for rapid, even swelling of seeds and the appearance of friendly sprouts. During the budding, flowering and binding of beans, peas are particularly in need of moisture. Favorable conditions for moisture supply during this period are important for the formation of a high crop.
Peas are a plant of a long day, as the duration of the photoperiod increases, development accelerates.
Peas are demanding on soils, grow well on black, gray forest and cultivated turf podzolic soils of medium granulometric composition. Light sandy, acidic or saline soils are of little use, since the symbiosis is weakened and the plants are starving for nitrogen.
The crop of pea grains in early-ripening and mid-ripening varieties is formed mainly in the first month and a half to two months of their development. Consequently, most area varieties can yield 20-30 cents of grain per hectare in a relatively short period of time. Although the peas do not belong to drought-tolerant crops, thanks to a branched and fairly deep root system (up to 1,5 m), they can also be found in the steppe region, where they can grow with rainfall in May-June of 22,8-100 mm and with sufficient stocks of available moisture in the soil will provide a satisfactory grain crop (8-20 quintals/hectare) if grown early. The growing season of the varieties most commonly used in the production of varieties is 60-75 days.
Peas give a higher grain yield on light and medium-glossy turf-podzolic soils, as well as on loamy soils underlain by cohesive rocks. It is not recommended to place it on heavy loamy and marshy peat-bog soils. Soil fertility is essential for the formation of high yields of peas. It is preferable to place it on soils with a humus content of at least 1,8%, acidity of 6,0-6,5, mobile phosphorus content and potassium exchange of at least 150 mg/kg of soil.
The choice of predecessor involves several tasks: reducing clogging, creating a loose soil structure, optimizing nitrogen nutrition, reducing the harmfulness of diseases and pests. The best precursor is grain, but winter rye is the most justifiable precursor. It suppresses weed vegetation well, limits weed growth in the soil.
Also, it early clears the field, which allows tillage to be carried out according to the full semi-park scheme, which is especially important when fighting perennial weeds. It is not recommended to plant peas after oats, as it is possible to harm nematodes. Sowing after plowing is undesirable, since when plowing the soil, a large number of weed seeds are extracted to the surface. The plugs can be used as precursors only when cultivating short-lived varieties, on soils free from weed vegetation and characterized by low soil fertility. Due to the fact that wire water accumulates under perennial cereal herbs, it is not recommended to put pea plants on this predecessor.
When sowing peas after corn are at risk of the consequences of the high doses of soil herbicides contributed underneath. To avoid severe damage from diseases and pests, you should only plant the peas again in the same place after 4-5 years at the earliest and also after legumes. Spatial isolation must be maintained at least 500 m from perennial legume plants and at least 1 km between legume plants.
Peas are very demanding on the physical condition of the soil, which is mainly due to the fact that the process of nitrogen fixation occurs intensively in favorable aeration and water conditions. Therefore, the main task of soil cultivation includes improving its physical properties, preserving moisture, destroying weeds and activating microbiological processes. The treatment system depends on the type of soil, the precursor, the type of blocking of the field and the developing meteorological conditions.
If the precursors are slightly burnt winter or spring grains, autumn tillage begins with stubble peeling. Then plowing is carried out to the depth of the arable horizon. Plowing should be even, without forming large ridges and ruts, and completely sealing the crop debris. On soils with an arable layer capacity of less than 20 cm, as well as on heavy soils, loosening the subsoil has a positive effect on the pea yield.
Fertilization is one of the effective means to increase the yield of pea grains. Their role is particularly important on soils characterized by low fertility. However, the positive effect of fertilizers is manifested only on cultivated soils with a reaction close to a neutral environment of sufficient abundance.
Therefore, liming acidic soils is one of the most important conditions for the formation of a high yield of pea seeds. Note that in addition to reducing acidity, liming improves other physicochemical properties of the soil – the content of mobile compounds of aluminum, iron, manganese is reduced, the activity of tuber bacteria is activated, phosphorus and molybdenum nutrition improves. The application of organic fertilizers in a sufficient zone of humidification is impractical due to the strong Israelis, the cultivation of crops and the difficulty of harvesting. Demanding for nutrients, peas are characterized by a large harvest to remove the batteries. To form 1 cent of grain and a corresponding amount of straw, 4,5-6,0 kg of nitrogen, 1,7-2,0 – phosphorus, 3,5-4 – potassium, 2,5-3,0 – calcium , 0,8-1,3 kg magnesium required.
The content of mineral nutritional elements and their utilization factors from soil and fertilizer largely depend on soil-climatic conditions, therefore the need for fertilization should be related to the planned yield and its presence in the soil.
On soils belonging to the 4-5 groups endowed with mobile phosphorus and exchangeable potassium, 40-60 kg of phosphorus and 60-90 kg of potassium per hectare must be used for a seed yield of 35-40 c/ha, at less fertile, the dose of P 2 O 5 increases to 80-90, and K 2 O to 100-120 kg/ha. Phosphorus and potassium fertilizers, especially those containing chlorine, should be used in the fall for plowing or cultivating.
Phosphorus sowing is also effective. The use of enriched superphosphate with micro-fertilizers and pesticides makes it possible to solve the problem of pest and disease control at the same time.
Molybdenum fertilizers play a major role in strengthening symbiotic nitrogen fixation. They should be used when 1 kg of soil contains less than 3,3 mg at a dose of 2-3 kg/ha.
Injured seeds with a disturbed seed coat are not suitable. If the seeds have increased moisture, they must be treated in an air temperature treatment a month before sowing a month before sowing before being etched.
In advance, no later than two weeks before sowing, seeds are etched against seed and soil infections, diseases.
Trace elements (boron and molybdenum) are added to the solution of pickling agents. Use boric acid – 300 g/t, molybdenum acid ammonium – 250 g/t. After pickling, the moisture of the peas should not be more than 14%. On the day of sowing, it is necessary to inoculate the seed material with the preparation of tuberous bacteria. Seed treatment is carried out indoors to avoid direct sunlight on the inocular. If the treated seeds are stored, the effectiveness of the drug will decrease.
Peas are a crop of early sowing. The timing of sowing is rather limited not by temperature factors, but by the physical maturation of the soil to the state necessary for the operation of tillage equipment, when good loosening and leveling of the surface is achieved. The optimum soil temperature at the depth of its sealing is 4-5 °C. This usually coincides with the sowing of earlier spring crops – oats, barley, wheat. It is very important to sow it in a short time – 3-5 days. The time gap between pre-sowing treatment and sowing is inadmissible. Early pea plants use moisture reserves more productively in winter, which contributes to the formation of higher seed yields with increased seed properties; favorable conditions for the formation of tuberous roots are created. A delay in sowing by 7 to 15 days after the optimal time will result in a significant deficiency in seed yields.
The method of sowing is a solid ordinary or narrow. The width of the row spacings is 7,5; 12,5 and 15 cm. The depth of seed sealing for peas is 5-6 cm on soils with a light mechanical composition, 3-4 cm on loams. At the same time, large varieties of peas are sown deeper, small varieties of peas are sown 1 cm less. With a lack of moisture during the sowing period, the depth of sealing of seeds is increased by 1-2 cm.
The care of the plants already begins during sowing or after rolling up. This is an important agricultural product to create a good contact of the seeds with the soil and keep their germination friendly.
Controlling weed vegetation is the most important method of caring for plants. It is carried out through agrotechnical and chemical techniques. From the agrotechnical methods of weed control, pre- and post-fogging of plants is effectively used. Harrowing before germination is usually done 4 – 5 days after sowing. With a longer period from sowing to emergence, the shake can be repeated, but no later than the formation of a 1 cm radicle from pea seeds, which occurs after the emergence of the radicle, when the plants in the pea-forming phase 3-5 leaves are severely clogged are. To shake the shoots, the surface of the soil must be well leveled, otherwise part of the plants will be flooded with soil and die.
In severely congested soils, the agitation is often insufficient to limit the number of weeds below their noxious threshold. In this case, the use of herbicides is required. They are introduced in the pre- and post-flow method. The effect of soil herbicides is very dependent on the level of soil moisture. When dry, they practically do not work. When applied after ingestion, the effect of herbicides is virtually independent of soil conditions.
Of the pests of peas, the most widespread are the weevil, pea leafworm and pea fruit. In mixtures with white mustard and rapeseeds the rapeseed flower branch and the rapeseed saw are harmful. Depending on the extent and type of spread of the pests, edge or continuous treatments approved with insecticides are recommended. When peas show signs of disease on vegetative plants, the plants are sprayed with fungicides.
A small underground biomass in cereals allows the removal of peas by direct harvesting with the attachment of stalk lifters. The optimal harvesting phase is the beginning of full seed ripening, at an air humidity of 20-25%.
Peas have long been loved and used in almost every country in the world. It is known to have been popular with the ancient Greek commoners. In France, fresh green peas were served as a delicacy in wealthy homes, and dry beans were an enrichment for ordinary people. Today, peas are by no means considered second-class food. For example, in Holland, in one of the best restaurants in Amsterdam, located near the Royal Palace, a typical dish is prepared – pea soup with smoked meat.
In some peoples (for example in Latin America), these legumes generally form the basis of a plant-based menu. By the way, in the Middle East there are so-called “lamb peas” or chickpeas widespread. However, this is not a special variety of peas, but its close relative is a legume that belongs to a different genus. In cooking, peas are used in different ways: they are eaten fresh, added to meat dishes, salads, preserved, soups, porridges, purees, cutlets are made from them, and used as a filling for vegetarian dumplings, cakes and pancakes. And in China they even invented adding peas to ice cream.
Interestingly, it’s common for us to eat fresh green peas separately from everything else during the summer, although they can go beautifully in any vegetable salad. For example, it will work well if you add it to tomatoes, red onions, tofu cheese, and chillies (or garlic). You can fill such a salad with olive oil. Another interesting point: we are used to preparing pea soup from dry grains, but there is also a light summer version of this dish, which uses a young vegetable. The recipe for pea soup is very simple. You should boil the water in a saucepan, throw in a few mint leaves, throw in peas (you can use a frozen product in the off-season) and cook for 3 minutes. During such a short-term heat treatment, the useful substances do not have time to break down. Then you need to drain the water, grind peas and mint in a blender and pour the resulting mixture back into the broth. Add salt, pepper and olive oil.
If you are more fond of the traditional soup or mushy peas prepared on the basis of dry grains, you should pay attention to some useful lifehacks. First, it is recommended to soak the peas before cooking – this is well known to many, but not everyone knows that when doing this, you can add a teaspoon of baking soda to the water and this will remove enzyme blockers that help peas digest better and faster. In this way, it will help to partially solve the problem of gas and bloating. Secondly, if you forgot or didn’t soak the beans, you need to add some cold water to the pan every 5-7 minutes to speed it up to cook. You can cook peas in a multivark. However, it will take longer – about an hour and a half in «erase» mode. As for the compatibility of peas with other products, it is good to use them with fresh peppers, all kinds of cabbage, cucumbers, carrots, tomatoes, zucchini, eggplant, beets. Sauerkraut and pickles are also suitable. Do not combine peas with grains and dairy products.
