Intercropping wheat with pea for improved wheat baking quality

Summary

Field pea (Pisum sativum L.) and wheat (Triticum sativum L.) were either sole cropped or intercropped in a complete design of five relative proportions and five density levels to determine the effects of interspecific interaction in an intercrop on wheat baking quality. It is shown how pea interspecific competitive ability for factors such as light and water results in an increase in wheat protein content without reducing other important quality parameters. Density and relative crop frequency can be used as “regulators” when specific objectives such as bread making quality are wanted