Turkey is the most important part of the "Fertile Crescent", which is accepted as the gene center of legumes. The most commonly grown edible legumes in Turkey are chickpeas, dry beans, and lentils. Due to their contribution to employment, export potential, ease of incorporation into crop rotation, efficacy in decreasing fallow areas, and high nutritional value, legumes are an important product category in both production and consumption.
While cereals take the first place in the fields where field crops are produced in the world and Turkey, it is followed by edible legumes. The most produced legume type in the world is dry beans, followed by chickpeas, peas, black-eyed peas, lentils, and broad beans. Approximately 77% of the legumes produced worldwide are intended to meet the domestic demand of the countries. The remaining 23% is subject to world trade.
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