Page 114 - Agriculture_Form_3

Agriculture for Secondary Schools

Chapter

Seven Cowpea production

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Introduction

In this chapter, you will learn the principles and practices for producing
cowpea, including planning, site selection, land preparation, variety selection,
sowing, and management of soil water and nutrients. Others are weed, pest, and
disease management, harvesting and postharvest management, and marketing.
The competencies developed will enable you to grow cowpeas effectively and
efficiently for both food and income generation.

Think

The dry-season bean that never gives up

Cowpea and its importance

Cowpea (Vigna unguiculata), is an important crop grown in many parts of
Tanzania for food and income generation. Cowpea grows well in warm climates
and a wide range of soils. Cowpea is a good source of protein, dietary fibre and
minerals such as iron, potassium and magnesium. It is also a source of folate and
vitamin B6. Cowpea leaves are cooked and consumed either as fresh or dried
leave vegetable. Dry seeds may also be cooked and eaten with staples like stiff
porridge and rice or used as an ingredient in the confectionery industry.

In coastal and central regions such as Dar es Salaam, Pwani, Morogoro and
Dodoma, the crop is grown mainly for its green leaves and soft, tender pods.
They are used as vegetables for home consumption or sold at a nearby market.
In these areas, cowpea is often grown near homes in small gardens. Figure 7.1
shows cowpea plants for vegetable use.

Student’s Book Form Three 105

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AGRICULTURE F3.indd 105