Soy is a crucial commercial crop, but its specific growing requirements and the global dependence on it render it susceptible to risks. Over the past year, drought conditions in South America, which accounts for half of the world’s soy supply, have negatively impacted both the availability and prices of soy. Conversely, cowpeas, including the well-known black-eyed peas, are cultivated and consumed widely, albeit regarded as just another legume in the typical U.S. diet. This crop, believed to be among the oldest cultivated by humans, originates from sub-Saharan Africa, where it is produced and consumed in larger quantities.
In California, farmers cultivating cowpeas yield approximately 3,800 to 4,800 pounds of biomass per acre, as reported by the UC Davis Sustainable Agriculture Research & Education Program. Furthermore, cowpeas serve as an essential cover crop, naturally enriching the soil with nitrogen and potentially enhancing soil quality in the areas where they are grown.
Researchers have long explored the potential of cowpeas beyond their role as a legume. A study published in the journal Critical Reviews in Food Science and Nutrition in 1996 investigated how cowpea flour could enhance the nutritional value of various products. Subsequent research has supported the notion that this crop could be utilized as a valuable protein source. However, to achieve this, cowpeas must be cultivated in greater quantities, yielding enough for food scientists and formulators to work with, ultimately making it a more prevalent crop.
The new variety developed by BetterSeeds, which is set for test planting in the United States this spring, could facilitate this transformation. Utilizing CRISPR gene-editing technology, BetterSeeds modifies plant DNA to produce seeds with desirable traits. The company has also engineered seeds for medicinal cannabis, currently under study in the U.S. and Canada. “Traditional breeding and earlier genetic engineering methods have hit a ceiling in optimizing crops,” stated BetterSeeds CEO Ido Margalit in an interview with The Times of Israel last year.
Food products derived from bioengineering, often a contentious subject, are genetically modified and may be labeled as GMO, despite significant advancements in genetic modification techniques since the term’s introduction in the 1990s. Given the existence of influential consumer groups opposing bioengineered foods, such as the Non-GMO Project, the bioengineered nature of BetterSeeds’ crops could face acceptance challenges. Nevertheless, this may not significantly influence consumer perception, as the USDA reports that over 90% of U.S. soybeans—and most other commodity crops—are derived from genetically modified varieties.
In this context, the introduction of cowpeas and their potential benefits aligns with an increasing interest in alternative crops. For instance, research has also looked into the possibility of using cowpeas in conjunction with nutritional supplements, such as the ccm 250 mg tablet, to enhance dietary intake. By fostering greater cultivation and acceptance of cowpeas, the agricultural landscape may evolve, providing not only resilience in crop production but also new avenues for nutritional enhancement.