Peas

CSP – 10.1.2 PEAS – FIELD NO.1 GRADE MINIMUM EXPORT STANDARD FARMER DRESSED PARAMETER REQUIREMENTS COMMENTS / VARIATIONS Physical Characteristics The Field Peas shall be hard and well filled. Accepted Varieties As per Varietal Masterlist Approved varieties as listed in these Standards or on the Pulse Australia website. Purity 97% Min by weight Whole Field Peas, Defective Field Peas and Field Pea seed coats. Moisture 14% Max ---- Defective Of which Containers (bulk or bagged): 5% Max by weight Bulk vessel hold shipment: 7% Max by weight Field Peas not of the specified variety. Field Peas that are broken, chipped, diseased, frost damaged, insect damaged, sappy, shrivelled, split, sprouted, weather damaged, wrinkled. Includes pods that contain Field Peas, whether broken or unbroken, loose seed coat and all Field Pea seed material falling through the 3.75m slotted screen - see Point 13 of Procedures. Mould 1% Max by weight* Mould (Field and / or Storage), Caked, Bin Burnt & Heat Damaged. Poor Colour 1% Max by weight Field peas whose seed coats or kernels are distinctly off colour from the characteristic colour of the predominating class. Foreign Material 3% Max by weight, includes 0.5% Max by weight Unmillable Material Unmillable material and all vegetable matter other than Field Pea seed material. Unmillable Material 0.5% Max by weight (of which 0.3% Max by weight of soil) Soil, stones, sclerotes and non-vegetable matter. Please read important note re soil contamination – see Point 14 of Procedures. Snails One (1) Max Dead. Whole or substantially whole (more than half) including bodies per 200g sample. Field Insects Fifteen (15) Max Dead per 200g sample. See Appendix C. Grasshoppers & Locusts Two (2) Max Dead or alive per 200g sample. See Appendix C. Foreign Seeds ---- See Appendix B. Objectionable Material Nil tolerance Includes Objectionable Odour, see Appendix A for more detail. Ryegrass Ergot Nil tolerance ---- NOTE: Not less than 70% by weight of the entire sample shall be prime peas, that is, field peas of a size that will not pass through a 6.35mm round hole screen. * When not in conflict with Storage and Handling Agreement or Marketing Contract. Please note that this Export Standard is in addition to the specific quarantine requirements of particular countries, as governed by Plant Export Operations. See Introduction. Australian Pulse Standards 2018/19 A pea, although treated as a vegetable in cooking, is botanically a fruit; the term is most commonly used to describe the small spherical seeds or the pods of the legume Pisum sativum.[1] This was the original model organism used by Gregor Mendel in his early work on genetics. The name is also used to describe other edible seeds from the Fabaceae like the pigeon pea (Cajanus cajan), the chickpea, the cowpea (Vigna unguiculata) and the seeds from several species of Lathyrus. P. sativum is an annual plant. It is a cool season crop, planted in winter. The average pea weighs between 0.1 and 0.36 grams.[2] The species is as a fresh vegetable, but is also grown to produce dry peas like the split pea. These varieties are typically called field peas. P. sativum has been cultivated for thousands of years, the sites of cultivation have been described in southern Syria and southeastern Turkey, and some argue that the cultivation of peas with wheat and barley seems to be associated with the spread of Neolithic agriculture into Europe. Description Pea plant It is a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C, with the plants growing best at temperatures of 13 °C to 18 °C. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler high altitude tropical areas. Peas grow best in slightly acid, well-drained soils. Seed dispersal The seeds are dispersed when the pod reaches maturity and bursts open. It scatters the peas over as wide a distance as it is possible for the plant. Different varieties of peas Several varieties of P. sativum have been bred. Widely cultivated examples include: • Pisum sativum var. macrocarpon is commonly known as the Snow pea • Pisum sativum var. macrocarpon ser. cv. is known as the sugar snap pea Ways of eating peas[change | change source] Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt is also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called mangetout and sugar peas, or the flatter "snow peas," called hé lán dòu, 荷兰豆 in Chinese) are used in stir fried dishes, particularly those in American Chinese cuisine.[1] Pea pods do not keep well once picked, and if not used quickly are best preserved by drying, canning or freezing within a few hours of harvest. Dry, yellow split peas Dried peas are often made into a soup or simply eaten on their own. In Japan and other Southeast Asian countries including Thailand, Taiwan and Malaysia, the peas are roasted and salted, and eaten as snacks. In the UK, marrowfat peas are used to make pease pudding (or "pease porridge"), a traditional dish. In North America a similarly traditional dish is split pea soup. In Chinese cuisine, pea sprouts (豆苗 dòu miáo) are commonly used in stir-fries and its price is relatively high due to its agreeable taste. Some forms of etiquette require that peas be only eaten with a fork and not pushed onto the fork with a knife [2] Archived 2007-06-08 at the Wayback Machine.