What are the reasons for nutritional alteration of pea species when sown with fertilizer applications? and how we can compensate the nutritional values we loss to add productivity? Because I have experienced from Ethiopian pea (named as "chicken stew" by the local consumers) reduction in test quality after sowing with fertilizer application for production enhancement compared with the untreated one.
It happens , when crop is sown with high nitrogenous fertilizer...
TDear Dr. Anoop kumar, thank you for your good answer but the crops were sown with the recommended amount of nitrogen and phosphorus fertilizers fertilizers for common pea.
Fertilizer practices and use of biofertilizers warrant maximum promise in legumes like peas , if we have to raise the productivity and nutritional content of pulses ?. Role of sulphur , you can never over-look and its synergisms with nutrients like K , besides Fe, Mn, Zn .
Thank you for your interesting professional answer. But from your experience what about the chemical (P and N) fertilizers role both in raising productivity and nutritional contents simultaneously of pulses?
Good point Dr Malhotra , sulphur utility , you can hardly over-look , since it triggers the uptake of nutrients like N, P, Fe etc
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