Las leguminosas son un amplio grupo de plantas de gran importancia en todo el mundo, que tienen la capacidad capaces de entrar en simbiosis con rizobios que fijan el nitrógeno atmosférico y lo convierten en formas orgánicas disponibles para su uso. La efec tividad simbiótica de dos cepas de Rhizobium sp. (LMT10 y LMT15), una cepa nativa y una fertilización nitrogenada de 100 kg N ha^-1 fue evaluada en cuatro variedades de frijol (Canario Centenario, Canario CIFAC, Blanco Molinero y Rojo Molinero). Las variedades con el rendimiento más alto fueron Blanco Molinero con 2.636 kg ha^-1 y Canario Centenario con 2.523 kg ha^-1. Se encontró una interacción significativa entre fuente de nitrógeno y variedad para número de vainas por planta (p < 0,05) e índice de cosecha (p < 0,01), donde el mejor tratamiento fue Canario Centenario con fertilización nitrogenada (3.062 kg ha^-1), 21,4 vainas por planta y 65% de índice de cosecha. Aunque no hubo diferencias significativas entre las fuentes de nitrógeno, las cepas inocu ladas mostraron una alta efectividad simbiótica y una especificidad de las cepas aisladas de Blanco Molinero, lo que se reflejó en los parámetros morfofisiológicos y de rendimiento. Los tratamientos inoculados alcanzaron el 90% de los rendimientos obtenidos con los fertilizantes nitrogenados, demostrando su uso potencial en la agricultura sostenible al disminuir la polución derivada del empleo de fertilizantes sintéticos en el ecosistema, además de ser una alternativa de bajo costo para los agricultores en el mundo.

Lupinus mutabilis Sweet (Fabaceae), “tarwi” or “chocho”, is an important grain legume in the Andean region. In Peru, studies on tarwi have mainly focused on morphological features; however, they have not been molecularly characterized. Currently, it is possible to explore the genetic parameters of plants with reliable and modern methods such as genotyping by sequencing (GBS). Here, for the first time, we used single nucleotide polymorphism (SNP) markers to infer the genetic diversity and population structure of 89 accessions of tarwi from nine Andean regions of Peru. A total of 5922 SNPs distributed along all chromosomes of tarwi were identified. STRUCTURE analysis revealed that this crop is grouped into two clusters. A dendrogram was generated using the UPGMA clustering algorithm and, like the principal coordinate analysis (PCoA), it showed two groups that correspond to the geographic origin of the tarwi samples. AMOVA showed a reduced variation between clusters (7.59%) and indicated that variability within populations is 92.41%. Population divergence (F_st) between clusters 1 and 2 revealed low genetic difference (0.019). We also detected a negative F_is for both populations, demonstrating that, like other Lupinus species, tarwi also depends on cross-pollination. SNP markers were powerful and effective for the genotyping process in this germplasm. We hope that this information is the beginning of the path towards a modern genetic improvement and conservation strategies of this important Andean legume.

Tarwi (Lupinus mutabilis Sweet) is an Andean legume that has attracted international interest due to its high nutritional value. This has resulted in an increase in its conventional production, which leads to an ecological imbalance. In this context, the application of biotechnologies, based on the use of bacterial inoculants, is of utmost importance. This work aimed to evaluate the effects of a consortium of 2 strains of Bradyrhizobium spp. (BR) and 1 strain of Bacillus sp. (BA) on tarwi var. Andenes. The treatments tested were BR + BA, BR + Organic Matter, BR + Agrochemical (Azoxystrobin y Difenoconazole), and the control (without application). The crop was located in Marcara-Ancash (altitude 3254 masl), Peru. The experiment involved the inoculation of BR in the seeds and a re-inoculation 30 days later. BA was inoculated every 30 days in the neck of the plant and aerial part, 5 times during plant development. The inoculation with BR + BA significantly increased the aerial fresh weight (413.2%), plant height (13.5%), and diminished the anthracnose (38.4%) of plants 110 DAS (days after the sowing). Also, this treatment produced the best-harvested emergence percentage (97.9%), morpho-agronomic characteristics, and an increase in the yield (171%) compared to the control. In conclusion, the application of the Bacillus sp. strain and the Bradyrhizobium spp. consortia improved the productivity of tarwi var. Andenes. The interaction of these strains have the potential to be used in tarwi field planting programs.

The effect of a recent plant growth regulator, triacontanol (TRIA), on plant growth and yield of Pisum sativum L. was investigated. The experiment was carried out under field conditions at the Instituto Nacional de Innovación Agraria (INIA), La Molina, Lima, Peru, using a completely randomized block design with eight treatments and three replicates. Treatments consisted in the foliar application of TRIA alone and in all possible combinations with three plant growth regulators based on auxins (AUX), gibberellins (GA), and cytokinins (CK), on pea plants cv. Rondo. The highest green pod yields were obtained with the application of TRIA+AUX+GA+CK, and TRIA+AUX+CK. The TRIA+AUX increased the values of the yield variables while TRIA+GA increased the values of the morphological variables. TRIA+CK showed a stimulating effect on morphological variables and number of grains per pod, while TRIA+AUX+CK acted synergistically on yield variables since their combined effect overweighed the effect of each growth regulator separately. Treatments with TRIA exceeded the control treatment in yield variables, indicating its great potential to be used in sustainable agriculture to guarantee food security in the future.

Background. Tarwi is a legume native to the Andes of South America and is currently an important crop in subsistence agricultural systems because it contributes to the generation of economic income and food security for the rural population. Objetive. To characterize the tarwi production units (UPT) in the inter-Andean valleys of the department of Ancash, Peru. Methodology. The research was of a descriptive, comparative, correlational, non-experimental type, survey data from 169 UPT were used and the characterization was carried out using statistical techniques of multidimensional analysis. Implications. The UPT are small-scale, they are integrated into diversified production systems, which implies knowing their characteristics in order to define coherent development plans or projects to promote the production and consumption of tarwi. Conclusions. The UPT are family farming; the family participates in running the plots and in generating economic income both from the main crop, as well as from other complementary sources. The farmers are typified mostly as small-scale, and their production is oriented towards family food security and some surpluses for the market; however, due to the gradual loss of conservation agricultural practices, abandonment of the state in promoting its conservation, cultivation, consumption and lack of financing and technical assistance, the cultivated area of tarwi is gradually decreasing.

En el presente trabajo se evaluó cuál de las cinco variedades de haba (Vicia faba L.): Amarilla, Blanca, Gergona, Señorita y Verde, era la más adecuada para elaborar un snack, mediante el proceso de expansión por explosión, teniendo como variable la humedad de ingreso al proceso de expansión (12 % y 15 %), manteniendo una presión constante de 276 kPa. Se realizó un análisis proximal de cada variedad y se determinó el contenido y composición del almidón así como el porcentaje de cáscara, luego de lo cual las muestras fueron acondicionadas (peladas y ajustadas a la humedad inicial requerida) para ingresar al proceso de expansión, realizado en un cañón de expansión. Posteriormente, al producto obtenido se le determinó el índice de expansión (IE), el porcentaje de humedad, el rendimiento de la expansión y del proceso. Finalmente, se realizó la evaluación sensorial; mediante una prueba Ranking se determinó la variedad de haba de mayor aceptación; con una Categorización Cuantitativa se caracterizaron las variedades expandidas y mediante un Perfil de Textura se compararon las características del haba expandida con las de un haba frita comercial. Se determinó que el haba de la variedad Blanca fue la más adecuada para el proceso y que el contenido de humedad antes de ingresar al proceso afecta el índice de expansión, siendo la humedad de 12 % la que da mayores valores de IE. Comparando el haba frita comercial con el haba expandida se encontró que existen diferencias significativas en cuanto a su condición de crocante, adhesividad y gomosidad, pero no en dureza, superando en ser crocante al haba frita comercial, con la ventaja de tener un menor contenido de grasa.