Legumes are considered vital for achieving food and nutritional security for both poor producers and consumers. Despite their importance in human nutrition and role in sustainability of agriculture systems, grain legume yields are low and unstable across seasons and environments with declining per capita availability, there is an immediate need to address their production. As in other parts of SS A, Legumes constitute a major part of the population', diet in Democratic Republic of Congo. Although there is evidence that DR Congo has adequate land for Iegume i reduction, the yields and adoption of new varieties of legume still remains low. The country has
recorded an average yield of 0.2 to 0.5 ton ha-: Oy";' the y ars compared to potential of i .0-2.0 ton ha-I .This has necessitated Vill ;0'18 stakeholders such as (,IAT to be at the forefront in the promotion q( legume productivity ill" Eastern DR Congo through the N2Africa project, focusing on common beans and SOWl beans. However. the level 0f knowledge and degree of uptake of
the technology disseminated by N2AfTic