WHAT IS PIGEON PEA ?
fte pigeon pea is a perennial legume from the family Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America.
World production of pigeon peas is estimated at 4.49 million tons. About 63% of this production comes from India. Africa is the secondary centre of diversity and at present it contributes about 21% of global production with 1.05 million tons. Malawi, Tanzania, Kenya, Sudan, Mozambique and Uganda are the major producers in Africa.
SOURCE OF PIGEON PEA
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/ cover In combination with cereals, pigeon peas make a well-balanced meal and hence are favoured by nutritionists as an essential ingredient for balanced diets. Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and try ptophan.
GENERAL USES
Edible parts of pigeon pea are the seeds, seedpods, leaves, and young shoots. Pigeon pea is as well known for its medicinal uses. Leaves are used as treatment of coughs, bronchitis, diarrhoea, haemorrhages, sores, and wounds. Diabetes and sore throats can likewise be treated using other plant parts of pigeon pea.