Best management guide
Lentil production: southern region
Lentil (Lens culinaris) is an established, high value pulse crop, first grown commercially in Australia during the early 1990s. They are mainly grown in the semi-arid regions of Victoria and South Australia with winter dominant rainfall patterns. Lentil consumption in Australia is gradually increasing however it is widely grown and consumed throughout the Mediterranean, the Indian subcontinent, southern Asia and northern America.
Australia’s lentil industry has benefited from the release of ever-improving varieties offering wider adaption and improved agronomic features, plant physiology, plant architecture and yield. These varieties, along with improved crop management techniques, provide growers with the confidence to grow this high value crop. Lentil usually commands a premium price compared to other pulse crops, such as peas and beans, with many world markets demanding human consumption grade lentil. Lentil have recently sustained high grain prices of $800–1200 /t during 2014 and 2015 due to short world supply.
Although lentil prices are often higher than most other pulses, they can be volatile due to fluctuating production world-wide, particularly with countries that export close to 100 per cent of their crop production, including Canada and Australia. In addition to changes in world demand and carry-over surpluses, there is a significant price drop and potential lack of livestock feed markets available to growers for grain that fails to meet human consumption grade.
Lentil varieties differ physiologically by seed size, seed coat colour, kernel (cotyledon) colour and time to maturity. Australia is a significant producer of red lentil and the area planted to green lentil is gradually increasing, as is the area of specialty lentils such as ‘Duy’, ‘Black’ and ‘Spanish’.
Green lentils have a green to brown seed coat and yellow kernel (e.g. PBA Greenfield).
Red lentils have seed coats wide-ranging in colour and a characteristic red kernel.
Red lentil 'footballs' prior to splitting.
Red lentil, sometimes known as ‘small’ or ‘Persian’ lentil, is the most widely grown in Australia. They are sold split for cooking (Masur dhal). The name ‘red lentil’ is derived from the red kernel (cotyledon) colour, which is exposed when split and the seed coat removed. The seed coat colour varies from light grey, through brown to black, and may be speckled. Seed size is generally 4–6 mm in diameter, and red lentil varieties are classified as either small, medium or large-seeded types.
Green lentil, also known as ‘large’ or ‘Chilean’ lentil, are used whole for cooking. The seed coat is green to brown and the kernel (cotyledon) is yellow. Seed size is generally 4.5–8 mm in diameter.
Red and green lentil grain should not be mixed, nor should red lentil of different size categories (small, medium and large).
Niche varieties for restaurant and specialist uses have been developed and locally-adapted varieties of these types are grown in small quantities under contract. These include Spanish brown, French green (verde, du puy), black seeded (‘beluga’) and zero tannin types. Local and export market niches may exist or need to be developed for these types.
Place in the rotation
Lentil is a versatile and lucrative pulse crop in Australia that offers a number of rotational and financial benefits in many cropping systems.
Plan a crop sequence that considers herbicide carryover, weed seed control, disease breaks and cultivation practices that might affect ease of harvest, including rolling lentil, to ensure the lentil crop maximises its contribution to the overall productivity and profitability of the cropping rotation.
Lentil is adapted to all well-drained soil types, from sand to clay loam. Lentil does not tolerate flooding or waterlogged soils, and do best on deep, sandy loams high in phosphorus and potassium. Lentil plants will die if exposed to even short periods waterlogging or flooding. A soil pH near 7.0 is best for lentil production.
Well nodulated lentil plants fix their own nitrogen alt