Europe’s knowledge
platform for legumes

provided by

The European Legume Hub Community

legume_hub_logo_sw_free-9edd5cfd

Our recent articles

Our articles about: all
      ()

      Thermal treatment of faba bean for flavour improvement

      There is more to the potential food use of faba bean than meets the eye. The functional ingredients produced from the bean itself, such as flour or protein isolate and concentrate, can be used to make pasta, crackers, flakes, mayonnaise and dairy or meat analogues. Nevertheless, the use of faba bean in the food industry remains low, especially compared to so...

      Legume quality requirements for fish feed

      The dependence on fish meal and oil obtained from wild fisheries raises serious risks to the development of aquaculture. Alternative raw materials are sought to minimise this threat. For years, agricultural products such as soya in a primary role and pea, faba bean or lupin in secondary role support this effort. Increasing thei...

      Risk management of downy mildew in soybean

      Downy mildew is caused by the plant pathogen Peronospora manshurica. Downy mildew is a common fungal disease of soybean, found worldwide. It is soil and seed-borne and infection may result in yield losses of 5 to up to 10% in severe cases. So far, in Central Europe the damage caused is observed to be low. This practice note provides information on ...

        Latest news & events

        Symposium: Soy in the Anthropocene

        Symposium: Soy in the Anthropocene

        Registration is open for the hybrid (on site and online) conference on 3 November 2021, organised by the Commission for Interdisciplinary Ecological Studies (KIOES) at the Austrian Academy of Sciences (OeAW). The conference discusses how soy emerged from a regional...

        read more
        Haberlandt Award for soybean research in Europe and China

        Haberlandt Award for soybean research in Europe and China

        The Haberlandt Award recognises outstanding achievements in soybean research in Europe and China. This price is awarded by the Donau Soja Association in cooperation with the Soybean speciality committee of the Crop Science Society of China.  Who can apply? The award...

        read more

        Our philosophy

        Scientia potentia est: knowledge is power. Understanding empowers. The Hub is about free access to knowledge, insights and understanding to support growing and using legumes. It is about empowering everyone interested in legume development and use with knowledge. The Legume Hub is also a community for developing and sharing knowledge in which experts from science and practice work together to support the sustainable development of our food systems. The Legume Hub provides timely, science-based information for practitioners and everybody with an interest in legumes, their propagation, processing and use. These include farmers as growers and users of legumes, processors for feed and food purposes, and all other stakeholders involved in the legume value chain. The Hub’s registered expert users and authors form the core of the European Legume Hub Community. They own and govern the Legume Hub.

        Our recent videos

        Our articles about: all
            ()

            Cultivation practices in soybean production at a glance

            This video provides information on agrotechnical measures in soybean production. From seedbed preparation over inoculation and sowing, to crop management over the growing season. Effects of various row spacing schemes are explained as well as the optimal combine settings for a successful harvest.

            Production of soybean seeds

            The use of high-quality seed is particularly important for the success of a soybean crop. In this video, the experts from Centre for Agricultural Technology Augustenberg (LTZ) explain what to look for in soybean seed production.

            Legume protein from Brandenburg

            Field trials on grain legumes have been conducted at the Leibniz Centre for Agricultural Landscape Research (ZALF) for many years. In this video, Moritz Reckling and Kathleen Karges give insights into their research o...