Leafy Vegetables under Shade? Performance, Consumer Acceptance, and Nutritional Contribution of Cowpea (Vigna unguiculata (L.) Walp.) Leaves in the Yayu Coffee Forest Biosphere Reserve in Southwest Ethiopia

Abstract

In rural Ethiopia, people consume mainly cereals and pulses. Integrating vegetables into the multi-storey cropping system of the Yayu Coffee Forest Biosphere Reserve could improve nutritional health while reducing pressure on natural habitats in the biodiversity hotspot. The aim of the study was to assess the performance of cowpea under shade and its consumer acceptance as leafy vegetables. Trials compared continuous harvesting with uprooting, and food preference was tested. A baseline survey was conducted in four villages and revealed that cropping of vegetables in coffee plantations would be adoptable by 17% of farmers. The cumulatively harvested mean leaf yield (18.15 t ha−1) was significantly higher than the leaf yield of the uprooted cowpea (6.56 t ha−1). As many as 41% (52%) of participants liked cowpea dishes (very much). Based on the trial yields and the RDA, a 25 m2 cowpea plot could produce sufficient vitamin A for 2.1–4.6 adults, iron for 0.8–1.7, and vitamin C for 1.3–2.9 adults during six months. Cowpea was successfully cultivated below coffee, yielded most when repeatedly harvested and showed a high acceptance among consumers. The consumption of cowpea leaves from coffee forests could contribute to a balanced diet and improved nutrition.

On-farm participatory evaluation and selection of crop varieties at climate changes in Southern Niger

“…Cowpea is a multipurpose crop grown by resource-poor farmers in Sub-Saharan Africa for its green pods, tender leaves (used as vegetables), dry seeds (used as pulses), and green fodder (used as livestock feed) (Sisay et al, 2019;Kebede and Bekeko, 2020;Kriesemer et al, 2021).…”

Cowpea Constraints and Breeding in Europe

“…Almost all its above-ground plant parts are consumed [ 6 ]. In addition to its mature dry seeds, its leaves, green pods and green seeds are consumed in various countries [ 5 , 7 , 8 , 9 , 10 ]. It is also used for flour [ 3 , 11 , 12 , 13 ], as its seeds contain a high protein content (23–32%) compared to many other legume species [ 14 , 15 ].…”