Adoption studies on improved chickpea varieties in Ethiopia
2005
Legesse Dadi | Senait Regassa | Asnake Fikre | Demissie Mitiku | PM Gaur | CLL Gowda | MSC Bantilan
Chekpea is one of the most important pulse crops in Ethiopia - the largest chickpea growing country in Africa - with a share of over 40% in the chickpea production. Bulk of the Ethiopian chickpea production is for human consumption. Thus, chickpea is an important source of dietary protein, fiber and minerals for many Ethiopians, particularly the rural poor who cannot afford expensive meat. Inclusion of chickpea in the cropping system is also important for maintaining and improving soil fertility and long-term sustainability of the ecosystem. In recent years, Ethiopia has been exporting chickpea. This publication presents results of a study conducted in Ethiopia to assess the adoption of improved chickpea varieties and the constraints of adoption. Over 300 households were surveyed in four chickpea growing districts of central Ethiopia representing major chickpea production areas of the country. The adoption of improved varieties varied considerably (6 to 66%) from one district to another, mainly because of variations in the awareness of improved varieties among farmers. The variety Mariye had the highest adoption followed by Shasho, Dubie, Arerti and Worku. Important characteristics of improved varieties that were liked by farmers included drought tolerance, high yield and early maturity. The non-availability of the seed varieties has also contributed to the low adoption rate of improved varieties. Extension activities have to be enhanced and made more effective to increase the farmers' awareness about the improved varieties, and an efficient seed production and distribution system needs to be established in the country. Of course, efforts are needed to develop improved varieties resistant to abiotic and biotic stresses, with high yield potential and seed traits preferred by the market.
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Эту запись предоставил Ethiopian Institute of Agricultural Research