Farmers’ selection cues in cowpea for vegetable use in eastern Uganda

Abstract

A participatory cowpea varietal selection was carried out in Eastern Uganda in Kumi district among farmers (n=30) in the sub-Counties of: Ongino, Kumi and Kanyum. A range of opinions were collected to identify farmers’ selection criteria based on different sensory attributes and their most preferred genotypes for vegetable use. A preference analysis was carried out to obtain quantitative preference scores of each plot. This was followed by organoleptic tests which included attributes like taste, aroma and texture of the genotypes at the vegetative and immature R4 stages. Focus group discussions (FGDs) were also held to find consensus of the independent evaluations made by individual farmers. Data for sixteen (16) cowpea genotypes were collected at the different above mentioned stages. Quantitative data were analyzed based on farmers’ scores made on the different evaluated attributes and ANOVA was used to provide mean differences between location, gender and genotype at a significant level of 5%. Preference score for each of the varieties tested was determined and presented. Data from FGDs were grouped, similarities and differences were later determined depending on their level of importance to the farmers. Significant differences (p<0.05) in farmer choices were observed for leaf taste, immature pod aroma, taste and texture; mature pod aroma, taste between farmer groups, age genotype and gender. Irrespective of age, gender, farmer group and genotype, farmers seemed to give more importance to the smooth texture, little hard leaves when chewing, sweet taste with a mild aroma (leaves) and a moderate aroma (pods). Majority (9%) of the farmers preferred Ebelat (landrace) at V4 stage; this was followed by Danila (8.7%). On the other hand, UCUCOW1 (13% at immature and 10.2% at mature cooked R4 stage) followed by Ebelat (9% and 9.8% for immature and mature R4 stage, respectively) were preferred by majority of the farmers. In terms of sensory attributes, farmers preferred genotypes with sweet taste, moderate aroma and tender texture. The information is a baseline for understanding key farmer selection criteria in utilization of cowpea as a vegetable which can be used in generating a demand-led variety design for the crop. Key words: Farmer preferences, demand-led variety design, cowpea vegetable, sensory attributes

Gender trait preferences among smallholder cowpea farmers in northern Ghana: lessons from a case study

“…Sex disaggregated focus group discussions can provide such means of verification and validating results from PVS. A similar approach was employed by Kyebalyenda et al (2022) in studying preferred genotypes and different sensory attributes in cowpea for vegetable use in eastern Uganda. Across the regions, the FGDs highlight how men and women gave attention to agronomic traits (insect pest resistance, high yield, and drought tolerance), and consumer traits (shorter cooking time and good taste).…”

Efficiency of Botanical and Chemical Pesticides on the Control of Field Insect Pests under Cowpea Production

“…Cowpea [Vigna unguiculata (L.) Walp] is a valuable legume crop grown in the tropics, especially the semi-arid tropics of Africa [1] [2] [3] [4] [5]. In Uganda, the crop is mainly suited for growth in the drier and warmer areas in the Eastern and Northern regions of the country, where it is grown for both its leafy and grains as food [6] [7] [8] [9]. To a lesser extent, the smallholder farmers in central Uganda depend on leafy cowpeas as part of their traditional daily meal [10].…”