Crop commercialization in Ethiopia: Trends, drivers, and impact on well-being

Minot, Nicholas; Warner, Jamie H.; Aredo, Samson Dejene; Zewdie, Tadiwos

doi:10.2499/p15738coll2.136459

Cited by 3 publications

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“…West Arsi zone is the main producer of wheat in Ethiopia [14]. Like other regions of Ethiopia yield of wheat is also low in West Arsi zone.…”

Section: Introductionmentioning

confidence: 99%

Optimizing Wheat Yield: A Comprehensive Study on the Impact of Inorganic Fertilizer Rates and Varietal Selection in Kofele, Ethiopia

Bekele,

Shimalis,

Mulatu

et al. 2024

JPS

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Wheat is one of the globally produced and marketed cereal crops which cover 15% of the total sowing areas of cereal crops in the world. The low productivity of wheat in Ethiopia is mainly attributed to lack of improved agronomic practices. Nitrogen and phosphorus are the major important elements for crop yield. But there is lack of information on optimum fertilizer rate for wheat production in this area (Kofele district of West Arsi zone). Therefore the objective of this research was to determine the optimum nitrogen and phosphorus fertilizer rate for wheat at Kofele district. This experiment was conducted for two consecutive years in 2016 and 2017 main cropping season. The treatment has two factors (three bread wheat varieties:- Digalu, Dendea and Didase and fertilizer rates: - 73kg/ha of nitrogen and 69kg /ha of P2O5, 109.5kg/ha of nitrogen and 103.5kg/ha of P2O5, 146kg/ha of nitrogen and 138kg/ha of P2O5 and 46kg/ha of nitrogen and 181kg/ha of NPS:-19:38:7). The analyzed data indicated that plant height and seeds per spike of bread wheat was highly significantly affected by main effect of variety. Highest plant height (128.33cm) and seeds per spike (42.1) were recorded from variety Dendea. Spike length was significantly affected by main effect of variety. The longest spike length (8.3) was recorded from variety Hidase. Wheat grain yield was significantly affected by interaction effect at (p<0.05). Variety Hidase produced the highest grain yield of 6904.4kg/ha at 146kg/ha of nitrogen and 138kg/ha of P2O5. Above ground dry weight of wheat was significantly affected by interaction effect. The highest above ground dry weight 18.9 ton/ha of wheat was produced from variety Digalu at 73kg/ha of nitrogen and 69kg/ha of P2O5. Therefore, to get the highest benefit farmers should grow variety Hidase by applying 146kg/ha of nitrogen and 138kg/ha of P2O5 at this area.

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“…West Arsi zone is the main producer of wheat in Ethiopia [14]. Like other regions of Ethiopia yield of wheat is also low in West Arsi zone.…”

Section: Introductionmentioning

confidence: 99%

Optimizing Wheat Yield: A Comprehensive Study on the Impact of Inorganic Fertilizer Rates and Varietal Selection in Kofele, Ethiopia

Bekele,

Shimalis,

Mulatu

et al. 2024

JPS

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“…Wheat and teff grains are staple foods in Ethiopia. On average, Ethiopians consume about 32 kg of wheat and 27 kg of teff per person per year (Minot et al., 2015). Bread and injera are the major products produced from wheat and teff flour, respectively.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of nutritional value, consumer preference, and profitability of orange‐fleshed sweet potato puree–incorporated bread and injera

Mengesha,

Getahun,

Gebeyehu

et al. 2023

Crop Science

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Incorporation of OFSP puree into wheat flour bread and teff flour injera can enrich the β‐carotene content of the products. Information about the optimal proportion of OFSP puree to be mixed with wheat and teff flour to make bread and injera is currently lacking in Ethiopia. This study was carried out to determine the optimum proportion of OFSP puree to be incorporated into wheat flour bread and teff flour injera, and to evaluate the nutritional content, sensory acceptability, and profitability of OFSP‐blended wheat bread and teff injera. Four OFSP puree: wheat flour ratio (0:100, 15:85, 30:70 and 45:55) and four OFSP puree: teff flour ratio (0:100, 15:85, 30:70 and 45:55) were evaluated. Significant differences (P<0.05) were found for β‐carotene content among the four bread and injera treatments. The highest β‐carotene (2340 ug 100 g‐1 and 1735.00 μg 100 g‐1) content was found in the bread and injera blended with 45% OFSP puree, respectively. Marked differences were also found among bread treatments with overall acceptability scores of 6.22 (100% wheat flour bread) and 5.93 (15% OFSP puree blended bread). Similarly, overall sensory acceptability varied profoundly among injera treatments with the highest scores of 5.73 and 5.85 recorded for injera blended with 15% and 30% OFSP puree, respectively. Considering the higher β‐carotene content and sensory qualities, bread and injera made from wheat and teff flour blended with 30% OFSP puree is recommended for commercial production and consumption among urban and rural consumers including the most vulnerable groups to vitamin A deficiency.This article is protected by copyright. All rights reserved

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The extent and determinants of vegetable commercialization among smallholders in Sebeta Hawas Woreda , Oromia Region, Ethiopia

Gosa,

Megento,

Teka

2024

Cogent Social Sciences

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Crop commercialization in Ethiopia: Trends, drivers, and impact on well-being

Cited by 3 publications

References 0 publications

Optimizing Wheat Yield: A Comprehensive Study on the Impact of Inorganic Fertilizer Rates and Varietal Selection in Kofele, Ethiopia

Optimizing Wheat Yield: A Comprehensive Study on the Impact of Inorganic Fertilizer Rates and Varietal Selection in Kofele, Ethiopia

Evaluation of nutritional value, consumer preference, and profitability of orange‐fleshed sweet potato puree–incorporated bread and injera

The extent and determinants of vegetable commercialization among smallholders in Sebeta Hawas Woreda , Oromia Region, Ethiopia

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