Legume species belong to the Fabaceae family and are characterized by their fruit, called usually pod. Several species were domesticated by man, such as soybean, bean, pea, chickpea, lentil, peanut, and cowpea. Some of these species are the basis for human food and animal feed. Food legumes are consumed either by their immature pod and their dry seeds, which have high protein content.

Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases, and unstable yield. Currently, there are some projects involving a genomic and genetic approach to get a deep knowledge of the genome of the cultivated legume species focussed on their genetic improvement.

We invite investigators to contribute original as well as review articles on research on cultivated legume species and their wild relatives. We are particularly interested in papers describing new methodologies in genetic and genomic studies as well as new approaches to the genetic improvement of this species and the relationship with their symbiotic rhizobia. Potential topics include, but are not limited to:

• Wild forms of current cultivated legume species
• Domestication and evolution of such species
• Dissemination of legume species out of their centres of origin
• Genetics and genomics of cultivated legumes
• Symbiotic system legume rhizobia
• Morfo-agronomic and taxonomic studies in cultivated legumes
• Tolerance to biotic and abiotic stresses
• Nutritional value and functional properties of grain legumes

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