COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

DEPARTMENT OF , NARAJOLE RAJ COLLEGE

PIGEON ( cajan L.)

Dr. Uttam Kumar Kanp Assistant Professor, Department of Botany Narajole Raj College  Origin, Morphology, Cultivation, Management and uses of Pigeon pea.

INTRODUCTION:

The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in , or as gungo in , is a perennial from the family . Since its in the Indian subcontinent at least 3,500 years ago, its seeds have become a common in Asia, Africa, and Latin America. It is consumed on a very large scale in and is a major source of for the population of the Indian

subcontinent. It is the primary accompaniment to Pigeon pea or (flat bread) and has the status of staple (Cajanus cajan L. Millsp) diet throughout the length and breadth of . Family: Fabaceae

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: : PIGEON PEA COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

DEPARTMENT OF BOTANY, NARAJOLE RAJ COLLEGE

ORIGIN:

The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is probably peninsular India, where the closest wild relatives (Cajanus cajanifolia) occur in tropical deciduous woodlands. Archaeological finds of pigeon pea dating to about 3,400 years ago (14th century BC)

have been foundat sites in Kalaburagi, Karnataka (Sanganakallu) and its border areas Pigeon pea is a perennial which can grow into a small tree. (Tuljapur Garhi in and Gopalpur in Orissa) and also the south Indian states such as Kerala, where it is called Tomara Payaru. From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade, it came to the American continent, probably in the 17th century.

Pigeon pea flowers

MORPHOLOGY:

Pigeon pea is an erect, short-lived perennial leguminous shrub that usually grows to a height of about 1-2 m, but can reach up to 2-5 m high. It quickly develops a deep (2 m depth) poisonous taproot. The stems are woody at the base, angular

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: LEGUMES: PIGEON PEA COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

DEPARTMENT OF BOTANY, NARAJOLE RAJ COLLEGE

and branching. The leaves are alternate and trifoliate. The leaflets are oblong and lanceolate, 5-10 cm long x 2-4 cm wide. Leaves and stems are pubescent. The flowers (5 to 10) are grouped in racemes at the apices or axils of the branches. The flowers are papilionaceous and generally yellow in colour. They can also be striated with purple streaks. The corolla is about 2-2.5 cm. The fruit is a flat, straight and pubescent pod, 5- 9 cm long x 12-13 mm wide. It contains 2-9

seeds that are brown, red or black in colour, Pigeon pea full blooming flowers

small and sometimes hard-coated.

Pigeon pea fruit and seeds CULTIVATION: Today, pigeon pea is widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. World production of pigeon peas is estimated at 4.49 million tons. About 63% of this production comes from India. Pigeon pea is an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with , such as (Sorghum

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: LEGUMES: PIGEON PEA COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

DEPARTMENT OF BOTANY, NARAJOLE RAJ COLLEGE

bicolor), (Pennisetum glaucum), or (Zea mays), or with other legumes, such as (Arachis hypogaea). Being a legume capable of with , the bacteria associated with the pigeon pea enrich soils through symbiotic . Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production. The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) . Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices. Pigeon peas are very drought-resistant and can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of , a consortium led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) aimed to promote the pigeon pea as a drought-resistant, nutritious alternative crop. SEEDS AND CHAFE: Dehulling method: Dehulling pigeon peas is an age-old practice in India. In earlier days hand pounding was common. Several traditional methods are used that can be broadly classified under two categories: Wet method: Involves water soaking, sun drying and dehulling. Dry method: Involves oil/water application, drying in the sun, and dehulling. Depending on the magnitude of operation, large-scale commercial dehulling of large quantities of pigeon pea into its deskinned, split version, known as toor in Hindi, is done in mechanically operated mills.

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: LEGUMES: PIGEON PEA COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

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USES:

1. Pigeon peas contain high levels of (62.78%), (B-1, 2, 3, 5, 6, 9, C, E, K), Minarals (Ca, Fe, Mg, Mn, Zn, K, Na), (1.49%), protein (21.7%) and the important amino acids - , , and . Kenyans shelling pigeon peas 2. Pigeon peas are both a food crop (dried peas,

flour, or green vegetable peas) and a

forage/cover crop. In combination with cereals, pigeon peas make a well- balanced meal and hence are favoured by nutritionists as an essential ingredient for balanced diets. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas.

3. In India, split pigeon peas, called 'arhar' Mature seeds of the Pigeon pea

in Hindi and arehar ki dal in Urdu are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as . Whole pigeon peas are called arhar dal in Hindi. In , not only the pods, but also the young shoots and leaves are cooked and eaten.

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: LEGUMES: PIGEON PEA COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

DEPARTMENT OF BOTANY, NARAJOLE RAJ COLLEGE

4. A dish made of rice and green pigeon peas Split pigeon pea, used in making Daal/Pappu, a daily staple in (called moro de guandules) is a traditional India. food in the . Pigeon peas are also made as a stew, with plantain balls.

In , is made

with rice and pigeon peas and is a traditional dish, especially during Christmas season. Jamaica also uses pigeon peas instead of kidney in their rice and peas dish, especially at Christmastime. 5. In , pigeon peas are grown as a host for scale insects which produce lac, the key ingredient in shellac. 6. Pigeon peas are in some areas an important

crop for , providing up to 90 kg nitrogen per hectare. The woody stems of Dal/Pappu and rice, the twice-daily staple pigeon peas can also be used as firewood, meal for most people in India and the fencing and thatch. Indian subcontinent.

7. It is an important ingredient of animal feed used in West Africa, especially in Nigeria, where it is also grown. Leaves, pods, seeds

and the residues of seed processing are used to feed all kinds of livestock.

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: LEGUMES: PIGEON PEA COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

DEPARTMENT OF BOTANY, NARAJOLE RAJ COLLEGE

DISEASES:

Bacterial diseases

Bacterial leaf spot and stem canker Xanthomonas campestris pv. cajani

Halo blight Pseudomonas amygdali pv. phaseolicola

Fungal diseases

Alternaria blight Alternaria alternata

Anthracnose Colletotrichum cajani

Cercospora leaf spot Cercospora cajani

Viral Disease

Mosaic Alfalfa mosaic virus

Nematodes, parasitic

Pearly root (cyst nematode) Heterodera cajani

REFERENCES:

1. From Wikipedia, the free encyclopedia

2. Heuzé V., Thiollet H., Tran G., Delagarde R., Bastianelli D., Lebas F., 2017. Pigeon pea (Cajanus cajan) forage. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/22444 Last updated on March 8, 2017, 11:10

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: LEGUMES: PIGEON PEA COMPILED AND CIRCULATED BY DR. UTTAM KUMAR KANP, ASSISTANT PROFESSOR,

DEPARTMENT OF BOTANY, NARAJOLE RAJ COLLEGE

3. "Cajanus cajan". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2019-05-19. 4. "Biology of Cajanus cajan (Pigeonpea)" (PDF). Ministry of Environment, Forest and Climate Change (India). October 2016. Retrieved 2020-06-21. 5. Van der Maeson, L. J. G. (1995). "Pigeonpea Cajanus cajan", pp. 251–5 in Smartt, J. and Simmonds, N. W. (eds.), Evolution of Crop . Essex: Longman.

BOTANY: SEM – III, PAPER-C6T: ECONOMIC BOTANY, UNIT-3: LEGUMES: PIGEON PEA