Tanzanian cowpeas (brown, red, and white varieties) are nutritious, high-protein legumes widely used for food consumption and processing. They are carefully cleaned, graded, and dried to meet local and international quality standards, with low moisture content and high purity. Cowpeas from Tanzania are valued for their good cooking quality, natural taste, and suitability for both domestic and export markets.

Specifications:

• Moisture content: Max 12–13%

• Purity: Min 98–99%

• Foreign matter: Max 0.5–1%

• Broken/damaged grains: Max 1–2%

• Immature/shriveled grains: Max 1–2%

• Color: Natural, uniform according to variety

• Odor: Fresh, free from musty or off-odors

• Insects & live weevils: Nil

• Aflatoxin: Within international permissible limits

Sourcing Regions

Dodoma, Singida, Tabora, Shinyanga and Arusha

Season

September – February