The cultivation of red peas

This year's weather has significantly tested our arable crops, pushing them to the brink of their tolerance limits, and the heat and drought this year have even exceeded those limits. There have been major disruptions and even greater costs in the supply of forage, with many instances of replenishment coming from regions with more rainfall and cooler weather. Now, we introduce a plant that is native to such areas: the red clover. Importance and Uses In our country, red clover is the second most important perennial leguminous forage plant after alfalfa, most commonly found in Western Transdanubia and the Northern Central Mountains. Nearly forty years ago, red clover was cultivated on more than 10,000 hectares as hay, but today, the area has dwindled to around 2,000 hectares annually. Its nutritional value closely approaches that of alfalfa, with slightly less protein content (alfalfa 15–22%, red clover 15–18%), and its uses are very similar. It cannot be fed fresh because it causes ...