cowpeaˈkaʊˌpi
cowpea
English Definitions:
cowpea, black-eyed pea (noun)
fruit or seed of the cowpea plant
cowpea, cowpea plant, black-eyed pea, Vigna unguiculata, Vigna sinensis (noun)
sprawling Old World annual cultivated especially in southern United States for food and forage and green manure
black-eyed pea, cowpea (noun)
eaten fresh as shell beans or dried
cowpea (Noun)
the black-eyed pea, Vigna unguiculata
Cowpea
The cowpea is one of several species of the widely cultivated genus Vigna. Four subspecies are recognised, of which three are cultivated: ⁕Vigna unguiculata subsp. dekindtiana, the wild relative of the cultivated subspecies ⁕Vigna unguiculata subsp. cylindrica, cultivated, catjang ⁕Vigna unguiculata subsp. sesquipedalis, cultivated, yardlong beans ⁕Vigna unguiculata subsp. unguiculata, cultivated, black-eyed pea Cowpeas are one of the most important food legume crops in the semiarid 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, so is compatible as an intercrop with maize, millet, sorghum, sugarcane, and cotton. This makes cowpeas an important component of traditional intercropping systems, especially in the complex and elegant subsistence farming systems of the dry savannas in sub-Saharan Africa. In these systems the haulm of cowpea is a valuable by-product, used as animal feed. 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.
Cowpea
The cowpea (Vigna unguiculata) is an annual herbaceous legume from the genus Vigna. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name. Four subspecies of cowpeas are recognised, of which three are cultivated. A high level of morphological diversity is found within the species with large variations in the size, shape, and structure of the plant. Cowpeas can be erect, semierect (trailing), or climbing. The crop is mainly grown for its seeds, which are high in protein, although the leaves and immature seed pods can also be consumed. Cowpeas were domesticated in Africa and are one of the oldest crops to be farmed. A second domestication event probably occurred in Asia, before they spread into Europe and the Americas. The seeds are usually cooked and made into stews and curries, or ground into flour or paste. Most cowpeas are grown on the African continent, particularly in Nigeria and Niger, which account for 66% of world production. A 1997 estimate suggests that cowpeas are cultivated on 12.5 million hectares (31 million acres) of land, have a worldwide production of 3 million tonnes and are consumed by 200 million people on a daily basis. Insect infestation is a major constraint to the production of cowpea, sometimes causing over 90% loss in yield. The legume pod borer Maruca vitrata is the main preharvest pest of the cowpea and the cowpea weevil Callosobruchus maculatus the main postharvest pest.
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"cowpea." Kamus.net. STANDS4 LLC, 2024. Web. 19 Apr. 2024. <https://www.kamus.net/english/cowpea>.
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