Key facts about Cowpea

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About Cowpea:

Cowpea (Vigna unguiculata) is an annual plant within the pea family (Fabaceae).
It is a leguminous crop having long trailing vines producing seeds of black, white, or red colour used widely in various food preparations.
It originated and was domesticated in Southern Africa and was later moved to East and West Africa and Asia.
It is also known as a black-eyed pea, southern pea, etc.
Cowpeas are typically climbing or trailing vines that bear compound leaves with three leaflets.
The grains contain 25% protein and several vitamins and minerals.
The plant tolerates drought, performs well in a wide variety of soils, and, being a legume replenishes low-fertility soils when the roots are left to decay.
- Well-drained loam or slightly heavy soil is best suited.
- In colder climates somewhat sandy soil is preferred as crops mature earlier in them.
It is grown mainly by small-scale farmers in developing regions where it is often cultivated with other crops as it tolerates shade.
It also grows and covers the ground quickly, preventing erosion.
The world’s largest production and consumption of cowpea is in West Africa, which accounts for more than 87% of world production and use.
- Nigeria, the largest producer and consumer, accounts for 46% of production worldwide.
In the Indian context, it is a minor pulse cultivated mainly in arid and semi-arid tracts of Punjab, Haryana, Delhi, and West UP, along with considerable areas in Rajasthan, Karnataka, Kerala, Tamilnadu, Maharashtra, and Gujarat.