Cowpea, a Multifunctional Legume

Cowpea [Vigna unguiculata (L.) Walp.] is an important warm-season legume grown primarily in the semi-arid tropics. The majority of cowpea is grown by subsistence farmers in west and central sub-Saharan Africa, where its grain and stover are highly valued for food and forage. Despite its economic and social importance in developing parts of the world, cowpea has received relatively little attention from a research standpoint. To a large extent it is an underexploited crop where relatively large genetic gains can likely be made with only modest investments in both applied plant breeding and molecular genetics. A major goal of many cowpea breeding and improvement programs is combining resistance to numerous pests and diseases and other desirable traits, such as those governing maturity, photoperiod sensitivity, plant type, and seed quality. New opportunities for improving cowpea exist by leveraging the emerging genomic tools and knowledge gained through research on other major legume crops and model species. The use of marker-assisted selection and other molecular breeding systems for tracking single gene traits and quantitatively inherited characteristics will likely increase the overall efficiency and effectiveness of cowpea improvement programs in the foreseeable future and provide new opportunities for development of cowpea as a food staple and economic resource.