Adoption Studies on Improved Chickpea Varieties in Ethiopia uri icon

abstract

  • Chickpea (Cicer arietinum L.) is one of the most important food legumes in Ethiopiacontributing to about 17% of the countries? total pulse production. Ethiopia is the largestchickpea growing country in Africa, with a share of about 37% in area and 48% in production.During 2003/2004, Ethiopia produced 135,930 m t of chickpea from an area of 168,089 ha.There has been an increase of 12% in area and 34% in production since 1981/1982. Most of thechickpea production goes for domestic consumption. However, there has been substantial exportof chickpea during the past five years, with maximum of 48,549 t (valued at US$14.7 million)during 2002 (FAOSTAT 2005).Chickpea is an important source of dietary protein and minerals for many Ethiopians who cannotafford animal products. It is used in various forms, e.g., green seeds, dried seeds, dehulled-splitsand flour. Chickpea straw is highly valued as animal feed. The farmers recognize the importanceof legumes in improving soil fertility and thus grow chickpea and other legumes in rotation withcereals.The Debre Zeit Agricultural Research Center (DZARC) has been the premier institute forchickpea research in Ethiopia. It has collaborated with the International Crops Research Institutefor the Semi-Arid Tropics (ICRISAT), Patancheru, India, and the International Center forAgricultural Research in the Dry Areas (ICARDA), Aleppo, Syria, in chickpea improvement andreleased 10 chickpea varieties in Ethiopia. Of these, three (DZ-10-4, DZ-10-11 and Dubie) weredeveloped from its own breeding materials, five (Mariye, Worku, Akaki, Shasho and Chefe) fromthe breeding materials supplied by ICRISAT, and two (Arerti and Habru) from the breedingmaterials supplied by ICARDA

publication date

  • 2005