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Analysis of pre- and post-harvest practices of cowpea (<i>Vigna unguiculata</i> (L.) Walp.) in Benin
Abstract
Cowpea is an important leguminous crop in Benin. Practices such as farming and storage conditions may influence the production yield and the grain quality. In this study, pre- and post-harvest practices of
cowpea were analysed in relation to the quality of the grains. A survey on cowpea farming activities was conducted in the four agro-ecological zones of Benin. Three localities producing cowpea were selected in each
agro-ecological zone. Information was obtained through individual interview and focus group discussions. Cowpea was mainly cultivated either as a monocrop or intercropped with maize and groundnuts in the four
agro-ecological zones. Cowpea infestation by insects on farm and in storage was a major problem mentioned by farmers. To prevent insects’ infestation in storage, cowpeas were thoroughly sundried at harvest and
adequately sorted prior to storage. Such post-harvest practices could limit cowpea grains quality deterioration. Cowpeas were mainly stored in bags for about 3 months. About 23 cowpea based foods were identified. Major
cowpea foods were ata (akara), moin-moin and adowe. Common processing operations included sorting, washing, dehulling of cowpeas, boiling and frying. These processing operations as practiced by processors are generally recognized as a good practice in food preparation.
cowpea were analysed in relation to the quality of the grains. A survey on cowpea farming activities was conducted in the four agro-ecological zones of Benin. Three localities producing cowpea were selected in each
agro-ecological zone. Information was obtained through individual interview and focus group discussions. Cowpea was mainly cultivated either as a monocrop or intercropped with maize and groundnuts in the four
agro-ecological zones. Cowpea infestation by insects on farm and in storage was a major problem mentioned by farmers. To prevent insects’ infestation in storage, cowpeas were thoroughly sundried at harvest and
adequately sorted prior to storage. Such post-harvest practices could limit cowpea grains quality deterioration. Cowpeas were mainly stored in bags for about 3 months. About 23 cowpea based foods were identified. Major
cowpea foods were ata (akara), moin-moin and adowe. Common processing operations included sorting, washing, dehulling of cowpeas, boiling and frying. These processing operations as practiced by processors are generally recognized as a good practice in food preparation.
