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Published on
14.10.24
Cowpea, an indigenous crop to Africa, is vital for its protein-rich grains, constituting up to 25% of its dry weight. This makes it a crucial protein source in many African diets, which are predominantly based on starchy foods like cassava, yam, potato, plantain, and cereals such as sorghum, millet, maize, etc. Cowpea grains are rich in antioxidants that contribute to a healthy diet. It is primarily cultivated in the dry savannah regions of sub-Saharan Africa, areas that are often affected by drought and high temperatures. Despite these challenging conditions, cowpea thrives better than many other crops.
Between 23 and 26 September, participants from around the world gathered in Cotonou, Benin, for the 7th World Cowpea Research Conference (WCRC). This conference provides a platform for cowpea scientists to interact, discuss their research findings, and exchange mutually beneficial ideas. The conference, themed “Cowpea Technologies for Enhancing Climate Resilience, Food and Nutritional Security,” featured oral presentations, poster displays, and exhibitions of cowpea processing equipment fabricated in the country.
In his welcome and goodwill address, IITA Deputy Director General, Partnerships for Delivery (DDG-P4D), Kenton Dashiell, representing the IITA Director General, Simeon Ehui, emphasized the importance of the conference. He highlighted that it unites scientists, donors, and those who bring cowpea to farmers, fostering discussions on improving research, delivery, and scaling efforts to benefit millions through cowpea research.