Legumes are a key component of sustainable cropping and food systems. This group focuses on the grain legume faba bean (Vicia faba), from gene to plate and back again, with national and international collaboration: genomics, genetics, breeding, agronomy, environmental impacts, food uses, and feed uses. We explore the role of legumes in sustainability of cropping systems and food chains.

Legumes in the social media

This is mostly tweets from Fred Stoddard
@fred_stoddard

There's an exciting new #fababean product on the market. Sprau wearesprau.com where the beans have been ge… twitter.com/i/web/status/1…

Our project on genetically improving the flavour potential of #fababean was funded by Nova Nordisk. Leader… twitter.com/i/web/status/1…

As this year of horrors draws to a close, spare a thought for those who were already isolated - widows, empty neste… twitter.com/i/web/status/1…