Black-eyed peas, scientifically known as Vigna unguiculata, are a versatile and nutritious legume with a rich cultural history. Originating from West Africa, these peas have become a staple in many cuisines around the world. Cultivating black-eyed peas can be a rewarding endeavor, offering not only a bountiful harvest but also contributing to sustainable agriculture practices. In this guide, we will explore the key aspects of black-eyed pea cultivation to help farmers and enthusiasts achieve success in growing this resilient and valuable crop.