Abstract
Abstract The cowpea, Vigna unguiculata (L.) Walp., has been cultivated since Neolithic times, and it is one of our most ancient food plants. Cowpeas are important in world agriculture with more than 12 million acres (5 million hectares) produced annually. The seed, leaves, and shoots provide a significant portion of the dietary protein in the stable cereal diets of people in many of the developing nations. Although the cowpea is an excellent forage and green manure plant and was once an important agronomic crop in the United States, there is only limited agronomic use of the crop in this country at present. However, the cowpea has long been valued in the South as an edible table legume, and an extensive industry now exists to supply the cowpea products that are consumed nationwide.
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