Haiti Reconstruction

Rebuilding Haiti must start from the ground up, with agricultural education

Pigeon Peas / inter-cropping

Alley farming plants that need the least cultivating is the best way to go!

Pigeon Peas are a most versatile Permaculture crop.

The botanical name for pigeon peas is Cajanus cajan. It is known in Haiti as pwadibwa or pwa kongoPrimor the variety Agronomists Joel Ducasse and Ketty Paquiot are multiplying in Arcahaie, Haiti was developed by IDIAF in the Dominican Republic.  This plant will only have to be replanted every two years to produce to its capacity.  To obtain seed contact Joel Ducasse at biorsa@yahoo.com or call 509-3816-7675 in Haiti.

It produces peas within 4 months, can be trimmed giving great mulch after cropping, and then will produce more peas.

It has at least three times the yield of other local varieties. It is a lower growing variety that produces more seed and less stem. 1 hectare can plant 50 hectares.  

This is a mountain variety and will not only grow perfectly between the vetiver rows but can be inter-cropped with pitimi (grain sorghum).

Alley farming between vetiver rows with mayi (corn) is possible as long as you do not crowd out the vetiver.

Joel is also multiplying a sweet sorghum ( pitimi )  that will continue to grow back from the roots when chopped off after harvesting to prevent erosion.

  Pigeon peas also can be planted with bannann (plantains) or fig (bananas) which also need a lot of nitrogen.

Here is a recent picture of pigeon peas and plantains which are thriving well together getting way more food from both in the same area.


Comment by Robert Fairchild on October 28, 2012 at 10:01am

Pigeon pea stalks make excellent fuel for improved cookstoves, whether rocket stoves or gasifier stoves. This combination has worked well in Malawi:

http://www.fao.org/bioenergy/31531-04f3908fc8f82ffc9a978592fc3bf1fa...

and could be duplicated in Haiti.

Comment by Mike Mahowald on October 28, 2012 at 12:40pm

yes we uses the dry stalks in Arcahaie and they started easy and worked well, but they are not really dense so have to be chopped pretty small and used in longer stoves to get over an hour of burn time.

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