New variety of pea: Bágoa Atlantic (Pisum sativum L.)

New variety of pea, Bágoa Atlantic, of great hardiness and low demand for inputs. The result is a very small grain that, when immature, has a teardrop shape. Its sensory quality is excellent, especially appreciated in “haute cuisine” restoration

Problem addresed: The market demands new teardrop pea vegetable varieties that present exceptional sensory qualities especially suitable for use in altar restoration. Furthermore, the generation of new varieties contributes to the maintenance of biodiversity.

Proposed solution: Bágoa Atlantic is a pure line of pea (Pisum sativum L.), obtained through individual selection within a local variety from Monfero (A Coruña) in 2013. It presents indeterminate growth (half-vine), with good early vigor, great hardiness and low input demand. Flowering begins 130 days after autumn-winter sowing, and the pod for harvesting fresh immature grain appears in an average of 150 days. The grain is very small in size, and in an immature state it has a teardrop shape, hence this type of grain is called “tear pea” or in Galician “Guisante Bágoa”

Competitive advantages

It has a yield in experimental cultivation of about 1000 kg/ha of immature grain
Dual use, fresh and dry grain
High economic value in the market
Excellent sensory quality, based on the texture of the grain, its high water content and soluble solids, which provides it with characteristics that make it considered “vegetable caviar”.