Increasing Cowpea value chain sustainability in West Africa through product and process innovation

• Cowpea (Vigna unguiculata), also called black eyed pea, is a legume seed which is extensively cultivated and consumed in sub-Saharan Africa. It has a very interesting nutritional potential since it is rich in vitamins, proteins and fibres. 
• In Benin, this legume seed is used in many traditional dishes that are appreciated by the consumers: abobo (stew), ata (fritters), moin-moin, adowè (puree), ataclè… 
• Nevertheless, cowpea has two major disadvantages: it contains important quantities of antinutritional factors that induce digestive disorders and it needs a long soaking-cooking time which causes important micronutrient losses (including vitamins). 
• Using a transdisciplinary approach, ICOWPEA project (2017-2019), aims at developing technological solutions through an innovation platform that facilitate the launch of cowpea-based innovative products having a high nutritional value and meeting local demand.

Objectives
Through its research activities, ICOWPEA project aims:

• Increasing cowpea consumption in Cotonou through the improvement of processing conditions and the development of cowpea-based products of high nutritional value.
• Co-building sustainable product-process innovation in close collaboration with local cowpea processors and small food businesses through participative research.
• Contributing to food security in urban context through the development of cowpea-based products having both high nutritional and organoleptic values.