Cowpeas, also known in India as Lobia or Chawli, are an important pulse crop widely cultivated and consumed across Asia, Africa, and Latin America. Known for their nutty flavor, high protein, and dietary fiber, cowpeas are a staple in vegetarian diets and a key ingredient in soups, stews, curries, and snacks. India exports both whole and split cowpeas, meeting demand in household consumption, food processing, and industrial applications.

🌱 Cowpeas / Chawli

• Botanical Name: Vigna unguiculata

• Types & Varieties:

  • White Cowpeas (White Lobia)

  • Red/Brown Cowpeas

  • Black-Eyed Peas (popular cowpea type)

• Grades: FAQ (Fair Average Quality), Machine-Cleaned, Sortex-Cleaned (Premium Export Grade)

• Grain Characteristics:

  • Moisture: ≤ 12%

  • Protein: 22–25%

  • Fiber: 10–12%

  • Foreign Matter: ≤ 1%

  • Broken/Damaged Seeds: ≤ 2%

• Color: White, cream, red, or brown (variety-specific, with or without eye spot)

• Texture: Smooth, oval-shaped beans, uniform, free from infestation or mould

• Shelf Life: 12 months in cool, dry, ventilated storage

Applications:

• Culinary: Curries, soups, stews, salads, snacks, traditional dishes (Lobia curry, Akara fritters, Hoppin’ John)

• Health & Wellness: Plant-based protein diets, gluten-free foods

• Industrial Use: Pulse flour for bakery, protein isolates, animal feed supplements