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Southern Cowpea (Vigna unguiculata)
Is an annual legume known as blackeyed pea, field pea, crowder pea, catjang, and yardlong bean. Cowpea is used commercially as a food source, in forage for hay and silage, and cover cropping due to the taproot being great for reducing soil erosion and the ability for nitrogen fixation.
Temperature
Best growth occurs when the daytime temperature is 80°F and has a consistent soil temperature of 65°F
Soil
Southern cowpeas prefer a slightly acidic soil in a pH range of 5.5-6.6; soil should be well-draining.
Planting
Production of cowpeas is similar to soybeans; planting dates should occur from late May through mid-June. Seeding rates range from 15 lbs/acre for the small-seeded varieties and 30-50 lbs/acre for the large-seeded varieties. In heavy soils, plant one inch deep; lighter soils can be at a depth of 1 ½ to 2”.
Spacing
Plant 20” to 42” between rows. Bush varieties can be spaced 4-8 plants per foot of row, while vining varieties need more space, 1-2 plants per row-foot.
Harvest
Southern peas (cowpeas) are harvested at three maturity stages—green snap, green shell, and dry—each requiring specific equipment and timing. For green snap or green shell harvest, commercial snap bean harvesters are commonly used, especially for bush and semi-vining varieties. In the green shell stage, typically when 35–40% of the pods have dried, mobile viners provided by processors are used to shell and clean the peas on-site. Dry pea harvest is generally conducted using small grain combines, and may be preceded by chemical defoliation or windrowing to promote uniform drying. For dried cowpeas destined for the seed or grain market, care must be taken during harvest and handling to maintain seed quality and minimize cracking. Combines should be adjusted for cowpea’s larger, kidney-shaped seed, and moisture should be reduced to 8–9% for long-term storage. Because of their long pods, the grain table should be kept low to capture peas close to the ground. Depending on the buyer, cowpeas may be cleaned and bagged or delivered in bulk. Fresh market growers may hand-harvest multiple times over several weeks for vining types, while bush types are often harvested once due to their concentrated fruit set.
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