Peas (Pisum sativum), an ancient food source belonging to the legume family Fabaceae, are a cool-season annual crop. Cultivated for over 11,000 years, peas were one of the original “founder crops” domesticated in the Fertile Crescent region. They are valued for their high protein content, complex carbohydrates, and essential minerals, serving as a food source for both humans and livestock. Peas are consumed fresh, frozen, canned, or as dried seeds, which are known as pulses.
Global Geography of Pea Production
Pea production spans millions of hectares globally, primarily in regions that support this cool-season crop. China is the largest global producer, cultivating both green peas and dry peas in large volumes.
India ranks as the second-largest producer, often growing green peas during the winter season in states like Uttar Pradesh and Madhya Pradesh. The global market is split between production for fresh consumption (green peas) and dried seeds (dry peas or field peas).
China, India, and Pakistan are major producers of green peas, while Russia, Canada, and China dominate dry pea production. Canada is a significant player, often ranking as the world’s leading exporter of dry peas. Yellow peas, a type of dry pea, dominate the global supply and export market.
Ideal Environmental Requirements
Peas thrive in a cool climate, making them ideal for early spring planting in temperate zones. Optimal growth temperatures range between 55°F and 65°F (13°C and 18°C). While young plants have some frost tolerance, heat sensitivity is a major limiting factor.
Temperatures exceeding 75°F (24°C) negatively impact germination and the development of pods and seeds. Successful cultivation requires well-drained, loose soil, such as loamy or sandy loam, to prevent root problems. A pH range between 6.0 and 7.5 is considered ideal.
As legumes, peas participate in a symbiotic relationship with soil bacteria to fix atmospheric nitrogen. This process creates root nodules that convert nitrogen into a plant-available form, reducing the need for external fertilizers. Consistent moisture is necessary, especially when plants flower and pods develop, but the soil must not become waterlogged.
The Physical Growth Structure
The pea plant is an annual herbaceous plant with a relatively shallow, fibrous root system. Varieties are categorized into bush (dwarf) types and vining types. Bush varieties are shorter, growing two to three feet tall, and generally do not require support.
Vining varieties grow significantly taller, reaching four to eight feet, and benefit from a support structure. These climbing plants use specialized, coiled tendrils—modified leaflets—to anchor themselves to objects like a trellis or netting. Support helps the flexible stem remain upright and promotes better air circulation, reducing the risk of diseases like mildew.
The seeds are planted about one inch deep, and the plant’s life cycle culminates in the development of pods, which are botanically classified as fruit. Depending on the variety, either the immature peas are harvested from the pod, or the entire pod is consumed, as with snow peas and snap peas.