There are numerous pea varieties worldwide, with more than 4,000 existing and new ones being developed daily through breeding.
Classification of Pea Varieties:
- Pisum sativum L. ssp. sativum convar. sativum – Common pea
- Pisum sativum L. ssp. sativum convar. medulare – Common pea
- Pisum sativum L. ssp. sativum convar. axiphium – Snow pea (lacks the parchment layer on the inner side of the pod, making shelling difficult; thus, whole pods are used when the seeds are in the milky stage).
The first and second varieties are easy to shell and differ in the chemical composition of the seeds, seed shape (though differences are sometimes subtle), and biological characteristics. The first variety has round, smooth seeds with higher starch content, is more resistant to low temperatures in early growth, and matures faster. The second variety, in physiological maturity, contains both starch and sugar, has more or less wrinkled seeds, is more sensitive to low temperatures in early growth, and matures slower, allowing a longer harvest period with acceptable quality.
Based on Plant Height, Pea Varieties are Classified into:
- Low-growing: up to 60 cm
- Medium height: up to 90 cm
- Tall (indeterminate): up to 180 cm, grown with support
Based on Maturity Time, Pea Varieties are Classified into:
- Early
- Mid-early
- Mid-late
- Late
Popular Pea Varieties:
- TEFLON: Tall and mid-late
- RONDO: Semi-tall and late
- MALI PROVANSALAC: Low and early
- PROGRESS: Low and early
- ČUDO OD KELVEDONA: Low/semi-tall and mid-early
- ČUDO AMERIKE: Low/semi-tall and mid-late
Low varieties are sown in triple rows with a 20 cm row-to-row spacing. There should be at least 60 cm between the triple rows. For tall varieties, it is necessary to provide support (netting, branches), and sowing is done in double rows with a 20 cm spacing between rows. The spacing between double rows should be at least 80 cm.
