Profile Characterization of Cowpea Variety Suitable for Good Kossai: A Cowpea Pancake

Cowpea is a legume rich in nutrients that are very important from human nutrition and socio-economic point of view. The transformation of cowpea into Kossai involves several actors for its optimal valorization. This study aims to identify and synthesize the main traits sought by the actors of the links in the Kossai value chain. The methodology consisted of collecting data using a questionnaire administered to populations of 140 cowpea grain producers, 147 Kossai processors/resellers and 146 Kossai consumers selected in 14 sites and 28 focus groups discussions. The results showed that 88% of producers are men, 94% of consumers are men and 100% of processors are women. Actors in the sample have an average age of 46 years and a basic level of education, mainly traditional Coranic school and primary school. Cowpea local varieties are still predominantly used in the production and manufacture of Kossai. The processing of Kossai is done in six stages from winnowing to frying. Kneading and frying are the most delicate stage which requires more attention to obtain good Kossai. Main traits of cowpea variety expected by actors of Kossai value chain are large-caliber clean, white or reddish seed coat and consistency, high yield, precocity, etc. In addition, the grains must be suitable for Kossai manufacturing process, particularly mixing and frying with golden color of the final product. Breeding program of new cowpea varieties suitable for making Kossai should consider a large number of these traits in order to increase diversity, improve and sustain nutritional quality.