History and Origin -- Lens Biodiversity -- Adaptation and Ecology -- Uses and Consumption -- Nutritional Value -- Global Production and World Trade -- Lentil-Based Cropping Systems -- Rhizobium Management and Nitrogen Fixation -- Nutrient and Irrigation Management -- Weed Management -- Commercial cultivation and Profitability -- Genetics and Cytogenetics of Lentil -- Mutation Breeding -- Wild Relatives And Biotechnological Approaches -- Breeding Methods and Achievements -- Varietal Adaptation, Participatory Breeding and Plant Type -- Lensomics: Advances in Genomics and molecular Techniques for Lentil Breeding and Management -- Lentil Diseases -- Abiotic Stresses -- Insect Pests of Lentil and Their Management -- Quality Seed Production -- Drying and Storing Lentils: Engineering and Entomological Aspects -- Lentil Growers and Production Systems around the World. The lentil is one of the first foods to have been cultivated and has maintained excellent socio-economic value for over 8,000 years. The ancient crop is now a crop for modern times in both developing and eveloped countries today. The international market in recent years has increased significantly and this crop is gaining an important place in cropping systems under different ecologies. It is grown in over 35 countries, has a broad range of uses around the world, and the different seed and plant types adapted to an increasingly wide range of ecologies makes this comprehensive volume even more important today. This book covers all aspects of diversity, breeding and production technologies, and the contents include; Origin, adaptation, ecology and diversity Utilization, nutrition and production technologies. Genetic enhancement, mutation and wild relatives Breeding methods and lensomics achievements Productivity, profitability and world trade This book presents the most comprehensive and up to date review of research on lentil production systems, biotic and abiotic stresses management, quality seed production, storage techniques and lentil growing around the world. This book will be of great value to legume breeders, scientists, nutritionists, academic researchers, graduate students, farmers, traders and consumers in the developed and the developing world.