Pea (Pisum sativum L.) is an indispensable source of plant protein, which is comparable to animal proteins in terms of nutritional value and amino acid composition. It possesses a unique ability to fix nitrogen through symbiosis with nodule-forming bacteria, allowing it to accumulate 60–100 kg/ha of nitrogen in the soil. Peas are considered one of the best preceding crops in a crop rotation, as they improve soil structure and increase yields, particularly of winter wheat. Growing peas contributes to the ecologization of agriculture, allowing for a significant reduction in the use of synthetic mineral fertilizers.

Despite these advantages, pea yield can be limited by various diseases, including seed infections, which lead to a decrease in seed germination, rotting of roots and sprouts, and stunted plant growth, as a result, thinning of the crops.