• Tanzania Cowpeas
  • Tanzania Cowpeas
  • Tanzania Cowpeas
  • Tanzania Cowpeas

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Tanzania cowpea (Vigna unguiculata) is a drought-resistant and protein-rich legume that does well in this East African country. It is highly tolerant of salinity and therefore thrives in sandy grounds. Its root nodules are efficient at building up nitrogen mineral reserves on their own in the soil. This makes it able to survive even in highly infertile soils. In appearance, the pea is ashy dirt-colored, but some varieties like black-eyed peas have dark spots on their dicotyledonous parts.

There is baffling history concerning the origin of the cowpea. Most botanists believe that it may have originated in East Africa, perhaps Ethiopia. Others vouched for a point of dispersal in West Africa. The merely documented area the crop may have grown in ancient times was south-east Asia around 4300 years ago.  In Tanzania, the plant grows at the coast, Mwanza, Dodoma, and Shinyanga.

Eating cowpeas is a leeway into bodybuilding nutrients and minerals. Communities all over East Africa depend on the crop’s protein which is about 23.52 grams per serving for their daily subsistence. With each serving providing 1.4 times of the daily value of vitamin B folate, the cowpea is essential for anemia control. The amount of vitamin C for giving bodily immunity is 2 percent of the daily requirements. The level of calcium stands at 11 percent of the daily needs, sufficient to promote teeth enamel health. Another mineral is phosphorous at 61 percent of the daily requirements. This mineral’s bone-strengthening role gets completion by the magnesium content that represents 52 percent of the daily requirements.

We source Tanzania cowpeas from the northern legume-growing area of Mwanza. We only contract family growers who have less than two acres of land. They maintain their plots by organic manure and restrain from excessive use of pesticides. This makes their supplies fresh quality with less than 0.01 percent of the recommended minimum chemical residual levels.

Our harvest of Tanzania cowpeas begins on the 60th or 90th day from the date of planting. This is roughly 2 to 3 months depending on the growing conditions. We harvest the leaves earlier in just about three weeks after they have germinated. Our workers pluck them by gloved hands and put them into baskets which keep in the shade.

For the pea harvest, our crew goes for fresh, green-podded plants that are bloated with seed. These then go to the threshing point where our team engages in the extraction of the mature peas from the pods. They discard the debris or use it as mulch while retaining the seeds for drying and then packing.

We sort and grade Tanzania cowpeas under a sanitary handling routine. We cull any diseased or shriveled seeds from the main basket to prevent contamination. We also sort any debris like stalks and leaves from the produce. We then grade them into three: Grade 1 consists of fresh, green peas that have not undergone curing. Grade 2 is made up of fresh, spot-free seeds that have undergone drying. Grade 3 is made up of healthy leftovers that can make locally processed foods such as Unga.

We pack Tanzania cowpeas in vented bags. The jute bags are dual purpose: they not only serve as packing aids but help to dry Grade 2 produce in the sun.  All our packed produce consists of less than 12 percent in moisture content.  We seal the 20-to 50- kilogram jute bags in a vacuum filled environment. We also have airtight packets and sachet bags that contain leaves that serve as vegetables. All the cargo comes with designate labels inclusive of the name of the produce, the date of packing and the net weight.

We store Tanzania cowpeas at freezing temperatures of 0 degrees Celsius. We reduce rot or insect infestation by keeping them in a cool, dry warehouse. We transport the cargo to the airport in Dar-es-Salaam on the same day of packing. We use our special purpose trucks with modified environment interiors for preservative purposes.

Indeed, you can now obtain a shipload of Tanzania cowpeas that grow in the warm, lakeside weather of Mwanza. Because our Global Good Agricultural Practices (GAP)-certified sources are always cultivating the crop, we guarantee sufficient quantity at the right quality. We also conduct phone-based and field training for our farmers to ensure that they keep up with responsible agriculture trends. Besides, we keep our prices quite affordable to make the produce accessible to all importers. This is why you need to make an order today!

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