Tivora
Tivora, also known as Red Pea, is a traditional dryland legume, increasingly valued both for its use in animal feed and for its advantages in crop rotation.
General characteristics
- Scientific Name: Lathyrus cicera L.
- Family: Fabaceae
- Main uses: grain for animal feed, fodder in grain mix, cereal rotation
Nutritional value of the grain
Titarro grain is characterized by its high protein content and nutritional profile similar to other grain legumes.
| Component (MS base) | Average value |
|---|---|
| Crude | protein25–27% |
| Grease | 1–1.3% |
Use in animal feed
TIVORA is an interesting protein source, especially for ruminants. Its use must be adjusted according to species and processing.
Agronomic management
Soil and climate
- Excellent adaptation to different types of soil.
- Resistant to drought and poor soils.
Sowing
- Season: autumn-winter; spring in cold/wet areas.
- Recommended density: 175–200 kg/ha
Associations
- Mix with barley, rye or triticale.
- It provides nitrogen to the soil and the cereal acts as a stake.
Harvest
- Mow when the pods are dry to avoid losses due to dehiscence.
Production and yields
- Average productions 1,500 – 2,000 kg/ha.
It stands out for its stability in dry years, surpassing other legumes.
Advantages in rotation
- Fixes atmospheric nitrogen .
- Improves soil structure.
- Reduces dependence on nitrogen fertilizers.
- Increases forage protein in cereal mixes.
Conclusion
TIVORA (Red Pea) is an interesting alternative in dry farms, with high protein content, good adaptation to poor soils and drought.
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