Pigeon pea

Pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. 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.

Description

The pigeon pea is a dicot which grows to about 1–4 m in height. It has deep roots which make it drought resistant. The plant has trifoliate leaves, yellow to red flowers, and pods with 2–9 seeds which are round to squarish in shape and can be green, brown or black.

Cultivation and uses

Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with cereals, such as sorghum (Sorghum bicolor) or pearl millet (Pennisetum glaucum). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.

The pigeon pea is a major source of protein for the population of the Indian subcontinent and East Africa. It is also used as a forage and green manure crop.

Diseases

Pigeon peas are susceptible to a variety of diseases, including Fusarium wilt, Sterility mosaic disease, and Phytophthora blight.

Breeding

Efforts to improve pigeon pea varieties have focused on enhancing disease resistance, drought resistance, and yield. The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) is a major center for the breeding of pigeon pea.

See also

• List of pigeon pea diseases
• Pulse (legume)