Faba bean is a native grain legume that is well adapted to our climate. In recent years, however, the willingness to cultivate faba beans has declined. Especially with regard to ruminant feed, it should gain in importance. There is also some interest in processing faba beans in food production.
There are some faba bean varieties available on the organic variety list. The knowledge of varieties listed there comes mainly from the breeders' information. Independent information based on Swiss conditions is currently lacking. There is a need for knowledge, especially with regard to variety-specific disease resistance (Botrytis fabae, chocolate blotch).
Faba beans for edible purposes have special varietal requirements. The vicine and convicine content should be as low as possible and the taste must be appealing for consumption and not bitter. The Tiffany variety is so far the only known variety that is suitable for edible purposes. A larger selection of varieties with better resistance properties should be made available.
