COWPEA, also known as kacang tunggak in Malay may not be a key crop in Malaysia, but the Indians have long been using it in curry and vadai, the Malays add it in ketupat palas, while the Chinese mix it in stew.
Like so many other crops, the cowpea faces threats from insects, fungi, bacteria and viruses. In Nigeria, [ihc-hide-content ihc_mb_type=”show” ihc_mb_who=”2,3″ ihc_mb_template=”1″ ] Maruca pod-borer infestation can lead to yield losses of up to 80 per cent, with larvae causing extensive damage to the crop.
To combat this problem, researchers at the Institute for Agricultural Research (IAR) in Ahmadu Bello University, Zaria worked on a genetic engineering solution to produce a local variety resistant to the pest.
After almost a decade of research and trials, Nigeria is now on the road towards the commercialisation of pod borer resistant cowpea. The genetically modified cowpea contains the crystal protein ‘Cry1Ab gene’ from the natural soil bacterium Bacillus thuringiensis (Bt) which is toxic to the insect.
According to Crop Biotech Update, ISAAA’s online newsletter, the Bt cowpea was presented to the public by the National Biosafety Management Agency (NBMA). The potential benefits of the crop were highlighted in the event, which was aimed at getting comments from scientists, farmers, policy
makers, civil society organisations, experts, faith-based organisations,
and the media.
Prof Muhammad Ishiyaku, principal investigator of PBR cowpea, discussed how the GM crop was developed as well as its safety based on the risk assessment on food and environment conducted. It is projected that the Bt cowpea will be released into the Nigerian market in 2020. [/ihc-hide-content]
