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pigeon pea
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pigeon pea

Woody, perennial legume Cajanus cajan, grown as a crop in many parts of Africa, Asia, and Latin America. It constitutes about 5% of world legume production (3.5 million hectares). Pigeon peas have a growing season of 6–9 months and are either harvested dry and used mainly in dahl soup, or harvested earlier and eaten as a green vegetable. They are highly nutritious containing up to 28% protein, and 10 times more fat, 5 times more vitamin A, and 3 times more vitamin C than ordinary peas. Cultivating pigeon pea also replenishes the soil with nitrates.



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Effect of plant type, row spacing and plant population density on growth and yield of pigeonpea (Cajanus cajan) grown during summer season.
Assessment of the efficacy of Tephrosia vogelii Hook leaf decoction to control major pigeonpea pests in Eastern Kenya.
In the first of five volumes, scientists from Australia, North America, Asia, and Africa explain the genetic resources of grain legumes and how they are being used to improve yields, reduce disease, resist pests, and alter other agronomic traits of the mostly widely grown and consumed legumes: the common bean, pea, pigeonpea, cowpea, faba bean, chickpea, lentil, lupin, mung bean, and azuki bean.
 
 
 
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