Leafy Vegetables under Shade? Performance, Consumer Acceptance, and Nutritional Contribution of Cowpea (Vigna unguiculata (L.) Walp.) Leaves in the Yayu Coffee Forest Biosphere Reserve in Southwest Ethiopia

In rural Ethiopia, people consume mainly cereals and pulses. Integrating vegetables into the multi-storey cropping system of Yayu Coffee Forest Biosphere Reserve could improve nutritional health while reducing pressure on natural habitats in biodiversity hotspot. The aim study was to assess performance cowpea under shade its consumer acceptance as leafy vegetables. Trials compared continuous harvesting with uprooting, food preference tested. A baseline survey conducted four villages revealed that coffee plantations would be adoptable by 17% farmers. cumulatively harvested mean leaf yield (18.15 t ha−1) significantly higher than uprooted (6.56 ha−1). As many 41% (52%) participants liked dishes (very much). Based trial yields RDA, a 25 m2 plot produce sufficient vitamin for 2.1–4.6 adults, iron 0.8–1.7, C 1.3–2.9 adults during six months. Cowpea successfully cultivated below coffee, yielded most when repeatedly showed high among consumers. consumption leaves from forests contribute balanced diet improved nutrition.