cowpeas

Cowpeas, scientifically known as Vigna unguiculata (L.) Walp., are a warm-season legume grown for edible seeds, immature pods, and leafy greens. They are commonly referred to as cowpeas, southern peas, or black-eyed peas when describing the dried seeds with a distinctive dark eye. Varieties are broadly categorized into grain-type types grown for dry seeds and dual-purpose types used for greens and pods.

Originating in Africa, cowpeas are now cultivated in warm regions worldwide, with major production in Africa, Asia, and the Americas. They are notably tolerant of heat and drought and can contribute to soil fertility through their nitrogen-fixing root nodules.

Uses and nutrition: Dried seeds provide roughly 20–25% protein and are a significant source of dietary fiber, iron, and folate. Green pods and young leaves are eaten as vegetables in many cuisines. They appear in stews, soups, pilafs, and rice dishes, and are also consumed as dried beans or fresh greens depending on the variety.

Production and cultivation: Major producers include Nigeria, Niger, India, and the United States, with substantial output in Brazil and other tropical and subtropical countries. Yields vary by variety, climate, and pest pressure. Breeding programs pursue enhanced drought tolerance, disease resistance, and improved seed and leaf quality.

Pests and diseases: Common challenges include storage pests such as bruchids, as well as viral and fungal diseases. Integrated pest management and resistant cultivars help mitigate losses.