Hybridization is an essential tool that is used to develope a more vibrant and resistant chickpea strain. Wild and domesticated chickpea have different properties that enable them to survive in different environments. The level of tryptophan amino acid in the wild and domesticated strain varies significantly. This information has been used to improve the domesticated chickpea strain. Hybridization presents an opportunity for improving the level of tryptophan and the disease resistance of the domesticated strain. Three species of chickpea have successfully been hybridized and cultivated. Hybridization is possible within a species, and this was conduted to improve the performance of the legume. However, intraspecific hybridization resulted into sterile hybrids that could not be cultivated (Abo and Judith 2003, pp440-448).
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