Cowpea grain is rich in easily digestible protein and carbohydrate. The genus of the cowpea, Vigna, is a relatively large pan-tropical genus, with the majority of its species being found in Africa.
The name cowpea probably originated from the fact that the plant was an important source to hay for cows in the southeastern United States and in other parts of the world.
Regardless of its precise origin, Cowpea was probably cultivated by 7000 to 6000 BC and arrived in India about 4000 years ago with the grain species. India appears to be a secondary center of genetic diversity.
Considerable divergence occurred in chickpea soon after its cultivation began. It is believed that cowpea was used as a fodder crop for cattle prior to domestication for human consumption. The original forms were probably spreading, short-day plants that readily scattered their seeds.
Pod dehiscence and seed dormancy were most probably lost quickly in conjunction with domestication. Upright, day-neutral types may have first emerged after introgression with local wild relatives in the rain forest of Africa.
The fodder and green pod vegetable were probably developed after the crop arrived in Asia.
About the middle of the sixteenth century they were introduced into Europe and came into America by way of the West Indies the latter part of the seventeenth century.
They were probably first brought to the United States in the early part of the eighteenth century.
Cowpeas are grown extensively except where the climate is cold and the soil wet during the summer. Although cowpeas are warm-temperature loving plant, they are grown to a considerable extent in New York, Ohio, Indiana, Missouri, Kansas and Iowa.
History of Cowpea
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