Abstract

Grain legumes are important for food security and nutritional value. They produce protein and protein rich foods for millions of people around the globe. They currently play a central role in sustainable agricultural production system by adding nitrogen nutrient to the soil for the subsequent crops largely through symbiosis with nitrogen-fixing soil bacteria. This sustainable provision of nitrogen fertilizer allows reducing the fertilization cost in cropping system and greenhouse gas emission. Pea (Pisum sativum L.) is one of the most important grain legumes which produce higher amount of seed protein and provides solution for protein deficiency and protein choices. It is also a good source of plant-based protein and has high nutritional value for human and animal consumption. With the increasing demand of plant-based protein, increasing pea seed yield and seed protein content (SPC) are the most important breeding targets today. Therefore, it is needed to elucidate the existing literature regarding genetics of pea. Here we review the existing potential quantitative and qualitative genetics underlying SPC and yield attributes in pea, currently used methods in pea breeding, and future direction for sustainable production.