Vigna unguiculata
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Cowpea
Black-eyed peas
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Vigna Species: V. unguiculata
Binomial name
Vigna unguiculata (L.) Walp.

The Cowpea (Vigna unguiculata) is one of several species of the widely cultivated genus Vigna. Four cultivated subspecies are recognised:

• Vigna unguiculata subsp. cylindrica Catjang
• Vigna unguiculata subsp. dekindtiana
• Vigna unguiculata subsp. sesquipedalis Yardlong bean
• Vigna unguiculata subsp. unguiculata Black-eyed pea

Cowpeas are one of the most important food legume crops in the semi-arid tropics covering Asia, Africa, southern Europe and Central and South America. A drought tolerant and warm weather crop, cowpeas are well-adapted to the drier regions of the tropics, where other food legumes do not perform well. It also has the useful ability to fix atmospheric nitrogen through its root nodules, and it grows well in poor soils with more than 85% sand and with less than 0.2% organic matter and low levels of phosphorus. In addition, it is shade tolerant, and therefore, compatible as an intercrop with maize, millet, sorghum, sugarcane, and cotton. This makes cowpea an important component of traditional intercropping systems, especially in the complex and elegant subsistence farming systems of the dry savannas in sub-Saharan Africa.¹ Research in Ghana found that selecting early generations of cowpea crops to increase yield is not an effective strategy. Francis Padi from the Savannah Agricultural Research Institute in Tamale, Ghana, writing in Crop Science, suggests other methods such as bulk breeding are more efficient in developing high-yield varieties.²

Cowpea beans

Southern peas are a common food item in the southern United States, where they are sometimes called crowder peas. They are so named because they appear to be crowded into their pods. The crowding causes them to have a squarish shape rather than round.

According to the USDA food database, cowpeas have the highest percentage of calories from protein among vegetarian foods.³

References

External links

• Cowpea research at the International Institute of Tropical Agriculture (IITA)
• Network for Genetic Improvement of Cowpea for Africa (NGICA)

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