Pigeon Pea

The pigeon pea is a perennial legume from the family Fabaceae. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America, and the Caribbean.

World production of pigeon peas is estimated at 4.49 million tons. About 63% of this production comes from India. Africa is the secondary center of diversity and at present, it contributes about 21% of global production with 1.05 million tons. Sudan,Malawi, Tanzania, Kenya, Mozambique, Uganda, and  are the major producers in Africa.

In combination with cereals, pigeon peas make a well-balanced human food. Pigeon pea is consumed fresh as a vegetable or can be allowed to mature before drying and eating as a pulse. The seed pods are also edible and are eaten as a vegetable. The leaves and seed husks of the plant can be used as animal feed.

Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.

The mature seeds contain a significant amount of vitamin C

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PURE FRESHLY HARVESTED: Pure freshly harvested Pigeon peas Kernels.