Origin of our products
In Tanzania, the plant grows in coast area, Mwanza, Dodoma, and Shinyanga.
Cowpea is mostly cultivated as subsistence crop.
We source Tanzania cowpeas from the northern legume-growing area of Mwanza and Shinyanga. We only contract family growers who have less than two acres of land. They maintain their plots by organic manure and restrain from excessive use of pesticides. This makes their supplies fresh quality with less than 0.01 percent of the recommended minimum chemical residual levels.
We harvest cowpeas two to three months from the date of planting depending on the growing conditions. We harvest the leaves earlier in just about three weeks after they have germinated. Our workers pluck them by gloved hands and put them into baskets, which keep in the shade.
For the pea harvest, our crew goes for fresh, green-podded plants that are bloated with seed. These then go to the threshing point where our team engages in the extraction of the mature peas from the pods. They discard the debris or use it as mulch while retaining the seeds for drying and then packing.
We sort and grade our cowpeas under a sanitary handling routine. We cull any diseased or shriveled seeds from the main basket to prevent contamination. We also sort any debris like stalks and leaves from the produce. We then grade them into three: Grade 1 consists of fresh, green peas that have not undergone curing. Grade 2 is made up of fresh, spot-free seeds that have undergone drying. Grade 3 is made up of healthy leftovers that can make locally processed foods such as flour.