Farmers' knowledge and traditional processing practices of pigeon peas (Cajanus cajan) in rural areas in Lindi Region Tanzania: A quantitative and qualitative mixed study

Abstract

Pigeon peas (Cajanus cajan) are an important protein source in many parts of tropical and sub-tropical regions of the world. However, their quality and availability may be affected by postharvest handling and processing practices in use. In the present study, knowledge and practices of pigeon pea growers (PPG) in Lindi Region were evaluated with respect to harvesting, storage, processing and cooking preparation. A sample of 597 randomly selected PPG from two villages, were interviewed and 60 farmers participated in focus group discussions. Majority PPG (83.6%) harvested pigeon peas (PPs) by cutting and putting them in polyethylene sacks while 86.6% had knowledge on only one storage method. Also, majority of PPG (77%) lacked any processing knowledge on mentioned methods such as hulling and solar drying. Results also indicated 75.7% of PPG having no knowledge on cooking preparation methods out of which 94.5% had no knowledge on soaking, 89.6% on use of bicarbonate and 89.9% on methods to increase shelf life of PPs. Overall, 49.4% had little/limited knowledge on harvesting, storage, processing, and cooking preparation practices, with no significant gender difference. All PPG prepared stew using green or dry PPs. A sizeable proportion (45%) of PPG used dry PPs for stew preparation, after traditional hulling. The threshing of peas from pods was carried out manually. Traditional methods in the Lindi Region are laborious and time-consuming; resulting in poorly prepared products thus affecting the appearance of processed PPs. Training farmers on proper postharvest handling and processing can improve food security and market appeal.