Abstract
Legumes are the major source for providing worldwide human food, animal feed and forage. They constitute one of the major plant groups that provide key components including proteins in the diets of resource-poor people in the world including semi-arid tropic regions. Grain legumes accounts for 27 % of the world’s primary crop production and 33 % of the dietary proteins [1]. In addition, grain legumes may be used to make bread, doughnuts, chips, snacks etc. [2]. Consumption of legumes in diet complements the nutritional profiles of cereals and tubers [1]. Some of these legumes have been used as medicine. For instance, Isoflavones from soybean and other legumes have been used to lower risk of cancer and lower serum cholesterol level [2] and thereby helps to improve overall health of human beings. Besides, legumes also sometimes serve as model crop plants for the improvement of other crops. In order to discuss the advances made in the area of legume biology the VI international conference on Legume Genetics and Genomics (ICLGG) was organized in Hyderabad, India during October 2–7, 2012. With more than 500 participants from 44 countries, it emerged as the biggest ICLGG conferences so far. It was 6th meeting in the series of ICLGG that were held earlier in USA (I & V), France (II), Australia (III) and Mexico (IV)...
