Region 4: Sub-Sahara Africa

Abstract

Food legumes are the major source of protein and an important component of fanning sq stems in sub-Sahara Africa. The area and production of these legumes has increased by 4.82% and 9.97% respectively during the period 1993 to 1995. The major cool-season legumes are faba bean, chickpea, fieldpea and lentil Lathyrus is also important in Ethiopia. These crops occupy 13.36% of the total food legume area and contribute about 18.56% of the total production of pulses in Africa. More than 65% of the area and 88% of the production of faba bean is from the Nile Valley countries of Egypt, Eritrea, Ethiopia and Sudan. For chickpea, mon than 70% of the area and about 47% of the production in sub-Sahara comes from Ethiopia. Ethiopia also contributes more than 66% of the area and about 60% of the production of lentil. Efforts have been made to improve these crops in many African countries, but more progress has bean made in the Nile valley countries. Egypt, Ethiopia and Sudan have released 22 faba bean, 11 chickpea, 12 lentil and 6 field pea varieties. Kenya has released 1 chickpea variety. Agronomic packages. which adc-ise on sowing dates, seeding rates, time and rates of application of fertilizers, fungicides, herbicides, insecticides and frequency of irrigation have been developed. Wilt, root rot, viruses, powdery mildew, rust, chocolate spot and aphids ware identified as the major constraints of faba bean, chickpea, field pea and lentil production in sub-Sahara Africa. The Nile Valley and Red Sea Regional Networks on Wilt/root rots and Aphid and viruses coordinated by the International Center for Agricultural Research in the Dry Areas (ICARDA) have enhanced the identification of major diseases and sources of resistance.