Recent progress in cowpea genetics and breeding

Cowpea [Vigna unguiculata (L.) Walp] is one of the important food legumes in the hot-dry tropics and sub-tropics and especially in sub-Saharan Africa, where it is consumed in many forms. It is a major source of protein, minerals and vitamins in daily diets of the urban and rural masses. However, average yields are generally low due to several biotic and abiotic constraints. Considerable progress has been made during the past decades in cowpea genetics and breeding. Studies have also been done on genetic maps including DNA markers. Using the vast genetic pool and over 207 useful genes identified, a range of high-yielding seed type, dual purpose and vegetable type cultivars combining resistance to major pests, drought tolerance, erect type and early maturity have been developed. Improved cultivars yield up to 2.5 t/ha within 60-70 days compared to less than 1 t/ha of the local varieties which mature in 100 to 140 days. These cultivars have been released in 65 countries and caused significant increase in global cowpea production. Efforts are now underway to exploit biotechnological tools for improving insect resistance.