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We provide high quality Ethiopia cowpeas to the local and export market. We source the raw fresh Ethiopia cowpeas from family growers in Ethiopia.
Ethiopia cowpea (Vigna unguiculata) thrives in the dry parts of eastern and western Ethiopia. It features in local subsistence and market uses, and is a common cuisine in the dish known as unguiculata wat. Locals also harvest the tender leaves for cooking, though their main purpose is fodder for animals. The main extract from the legume is its seed which features in rice, flour and other curries, the same way as green grams. The appearance of the seeds is a light tan color with blackish pebbles on the dicotydon area or hilum. The crop thrives in Ethiopia as both a family grower and field plant.
In terms of history, the cowpea has a mysterious origin. There is no consensus on the original home but various findings indicate either East Africa or West Africa. The only pinpoint evidence of the pea in ancient history is 2300B.C., in the southern-eastern parts of Asia.
The crop is in common use, especially in food insecure communities for its extra levels of protein. Each serving consists of about 23.52 grams of the body building nutrient. The vitamin content is also high, with folate being more than the daily value needs, per person, at 158 percent. It also has substantial immunity-boosting vitamin C content, at 2 percent of the daily value. The mineral content includes iron (64 percent), Calcium (11 percent),and phosphorous and magnesium at 61% and 52%, respectively.
We underscore the importance of preserving and conserving every cowpea harvest in Ethiopia. We begin by supervising the threshing of the cowpea pods that usually dry on the fields during harvesting. Our family growers then use glove-clad hands to extract the seeds from their pods, to ensure hygienic control.
Upon harvesting, we sort and grade the crop using key determinants of health. For instance, we ensure that infected or spotted seeds do not feature in the final basket. The sorting process also removes damaged seeds that have sediments such as stones that may impact on the quality. Grading comes in three selections, with the first one being the fresh, undried seeds. The second grade includes dried seeds that are quite healthy and blemish-free. The third one is made of processing seeds, which go on to produce flour in local food industries.
Our process of packing Ethiopia cowpeas involves putting the pods in bags that keep them dry and well-ventilated. We use the same bags for drying purposes, either by electrical means or by placing them under the African sun. This helps to retain no more than 12% of the recommended water content in export-ready seeds. To ensure little contamination from weather and physical touching, we seal the jute bags in airtight condition. We also provide green leaves of the cowpea. The leaves are a specialty in drought times in Ethiopia’s dry lands. Our leaves come in preservation in airtight and waterproof containers.
Before transportation to your destination, we label and store the Ethiopia cowpeas in designate packages that store at low temperatures of 0° Celsius. We also sometimes preserve them in a room after sprinkling dried chilly peppers on the bags to keep away insects and maintain a moisture-free environment.
Therefore, if you are seeking for the best Ethiopia cowpeas, do get in touch with our team today. We source the peas from various parts of the country, since they exist in much of the dry part of Ethiopia which forms 60 percent of its biomass. Our prices are quite fair and reflect the market conditions, while our quantity parameters reflect your exact stipulations. Start now by making an order today!
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