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Table 5 Local names and characteristics of varieties

From: Utilization and farmers’ knowledge on pigeonpea diversity in Benin, West Africa

Varieties with in bracket the ethnic groups

Meaning of Names

Agro-morphologic traits

Other traits

Distribution and Extent

Klouékoun wéwé (Mahi, Fon)

White pigeonpea

White seed, late maturing, Tall plant

long conservation period, Long cooking time

+ +(Kaodji, Massagbo, Bowe, Oukpa)

Klouékoun wéwé (Mahi, Fon)

White pigeonpea

White seed, early maturing (2 harvest per year: 3 months after sowing and 9 to 10 for second harvest), High productivity

Short cooking time

- - (Bowe), not known by many pigeonpea growers yet

Klouékoun vovo (Mahi, Fon)

Red pigeonpea

Red seeds, late maturing

Less preferred by consumers because of the seed color

- - (Logozohè, Massagbo)

Klouékoun wlanwlan (Mahi, Fon)

Spotted pigeonpea

White seeds spotted with purple, late maturing (9–10 months)

Long conservation period, long cooking time, less preferred because of seed color, become black after cooking

- + (Kaodji, Massagbo, Bowe)

Kpèdovinonwovo (Mahi)


Early maturing (7 months), white seeds color with reddish spots, plant is very short


- - (Lagbavé)

klouékoun (Tchi)


Small seeds, late maturing (9–10 months), Tall plant, Medium productivity

Long cooking time

+ + (Bayékpa) Only one available cultivar in the village

Kloui gbali (Adja, Tchi)

Ordinary pigeonpea

Tall plant, small seeds, low productivity, late maturing (9–10 months)

Long cooking time

+ +(Dékandji, Wéwéhoué) Only one available cultivar in the village

Adja Kloui (Adja) Dekpo centre

Pigeonpea from adja area

Tall plant, small seeds, late maturing (9–10 months)

Long cooking time

- - (Dekpo-Centre)

Carder klui or Tagoudou (Adja)


Big seeds, medium height, late maturing (9 mois)

Taste good, high productivity, Short time for cooking,

+ + (Lagbavè, Aveganmè) Dekpo-centre

Otini founfoun (Holli, Nago)

White pigeonpea

White seeds color, late maturing (9 months), early maturing (6 months), tall plant,

Short time for cooking, taste good (sweet), high productivity, most preferred on the market, Susceptible to pests

+ +(Issaba, Ahoyéyé, Idigny); + − (Mowodani)

Otini kpoukpa (Holli, Nago)

Red pigeonpea

Red seeds color, late maturing (8 months), tall plant, long cooking time

Less preferred by consumers because of the seed color (Gbede), taste sweet (Idigny), seeds are highly sensitive to pests

- - (Issaba: recently introduced and has a lot of undesirable traits) + +(Idigni, Mowodani: early maturing)

Otini doudou (Holli, Nago)

Black pigeonpea

Black seeds color, High productivity, long maturing

Long cooking time, highly sensitive to insects, taste sweet

--(idigny: undesirables traits)

Otini fifin (Nago)


White seeds spotted with black, tall plant, Very High productivity, late maturing (9 months)

Short cooking time,

--(Mowodani: less preferred on the market)

Kolo Founfoun (Idaatcha)

White pigeonpea

White seeds, late maturing, Tall plant

Taste sweet


Kolo kpikpa (Idaatcha)

Red pigeonpea

Red seeds color, late maturing, Tall plant,


- - (Gbede)

Kolo èko (Idaatcha)


Red seeds color; late maturing

Not preferred by consumers

No more cultivated in the Magoumi village (Municipality of Glazoué)

  1. NB: ++ varieties cultivated by many households on large plots
  2. - - variety cultivated by few household on small plots.
  3. - + variety cultivated by few households on large plots.
  4. Early or late maturity in the distribution and extent of varieties were used in conformity with farmers’ perception