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The chickpea (Cicer arietinum) ranks among the world's three most important pulse (legume) crops. It is an important source of protein in many parts of central Asia, Africa and the Mediterranean and among the food legumes, is the most effective in reducing blood ocholesterol levels. The crop is antive to western Asia and the Middle East, and is usually grown as a rainfed cool-weather crop or as a dry climate crop in semi-arid regions.
Although chickpeas are reported to be susceptible to over 50 pathogens, few diseases are currently recognized as significant economic constraints to production. Ascochyta blight caused by Ascochyta rabiei is the most serious chickpea disease worldwide.
This NebFact discusses infection and survival and control measure (including crop rotation, resistance and fungicide applications).