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Analysis of pre- and post-harvest practices of cowpea (Vigna unguiculata (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.
