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 | ++(Magoumi) |
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) |