Bread Wheat Production Research Articles

Cluster Based Large Scale Demonstration of Irrigated Wheat Production Technologies in East Wollega Zone, Oromia, Ethiopia

Ethiopian government has initiated a wheat self-sufficiency strategies through increasing wheat productivity and expansion of production to the irrigable land areas. This study investigated Cluster based large scale demonstration of irrigated bread wheat production in Wayu Tuka and Jima Arjo Districts. Irrigated bread wheat production and build local capacity for wider adoption of irrigated bread wheat production technologies practices in East wollega Zone were the main objectives of the activity. A total of 487 farmers were addressed in both districts. It was done in well-functioned eight irrigation schemes in Wayu Tuka and one irrigation schemes in Jima Arjo district. Site and farmers were selected possessively based on irrigation and production potential of the commodity, farmers’ willingness and accessibility for supervision and input transportation. Improved bread wheat variety of “kingbird” for Wayu Tuka and “Dendea” for Jima Arjo District were planted at a rate of 150 kg/ha on a total land size of 124ha. Extension services such as advisory, inputs, training and field day were delivered and organized for the farmers, extension agents and others. Training was given before the implementation of the activity for a total of 80 farmers, 11 extension agents and 18 agricultural experts. Besides, training advisory services were continuously given for farmers from the land preparation up to threshing. Field day was conducted with a participants of 36 agricultural experts, 15 extension agents and 386 farmers. The maximum grain yield (66.06 qt/ha) was recorded from Goto Cluster in Wayu district. While the over all average grain yield obtained from a hectare of land is accounted 44.22 and 39.5 quintals in Wayu Tuka and Jima Arjo District respectively. Totally, 2435 peoples were benefited either directly or in directly from the implemented irrigated wheat production. Therefore, It is better to strengthen current awareness and should be continued for improving productivity of the crop in a sustainable manner.

Pilot Review Study on Yield Gaps and Cost Benefits of Different Sized Seeds of Bread Wheat (Triticum aestivum L.) Varieties

The main goal of this systematic pilot study is to determine the best plant population rate of bread wheat crop by identifying the most cost-effective varieties depending on their seed size in order to deliver an overview of some other bread wheat production management requirements in general and specifically in Ethiopia, comparing with current research trends as well as to make the appropriate seed rate recommendations for small, medium and large sized seeds reliant varieties, for better yield efficiency, grain quality and cost-effective benefits of bread wheat crop. This paper studied the proper application of the optimum plant-population’s reliant seeding rate under ideal environment availability of which may help in improving the yield capacity gaps by identifying the most cost-effective variety from so far conducted seed rate experiments depending on their seed size of bread wheat varieties. To optimize the plant-population’s dependent seed rate of wheat, some experiments have conducted so far across most wheat growing areas of Ethiopia. The field experiments were conducted in different times at Kulumsa Agricultural Research Center from July to November 2012. Quite similar field experiment was also conducted at Kulumsa Agricultural Research Center from June to 2018 cropping season, Three bread wheat varieties (Hidassie, Dendea and Shorima) representing different seed sizes of large, medium, small, respectively and four plant population levels of 250, 300, 350 & 400 plants m-2 were tested. The interaction effects of varieties seed size and plant population on grain yield showed statistically significant (p<0.01) variation, likewise biomass yield and straw yield indicated significant (p<0.05) variations. The grain yield resulted in (4.309 Ton ha-1), similarly biomass yield and straw yield are (11.00 Ton ha-1) and (5.28 Ton ha-1) respectively, and it suggests that these traits are generally enhanced by the genetic makeups of the variety Hidassie /large seed size. Economic analysis using partial budget procedure was performed on grain yields to determine the treatment with most profitable returns. The beneficial marginal rate of return (8.50) and benefit cost ratio (8.07) was obtained from the variety Hidassie/large seed size at a plant population of 300 seeds m-2 followed by a marginal rate of return (9.55) and benefit cost ratio (8.05) were also recorded again from the variety Hidassie/large seed size at plant population of 250 plants m-2. So the most cost-effective variety and plant population level for farmers with low cost of production and higher benefits were identified to be the variety Hidassie/large seed size at the plant population level of 300 plants m-2 in the rain fed cropping season is identified as low cost of production with highest benefit and can be recommended for the producers of bread wheat crop. The plant-population level of 250 plants m-2 for variety Hidassie/large seed size was also cost-effective with highest netbenefit and can be recommended as another possible choice

Identification of Quantitative Trait Loci for Leaf Rust and Stem Rust Seedling Resistance in Bread Wheat Using a Genome-Wide Association Study.

In recent years, leaf rust (LR) and stem rust (SR) have become a serious threat to bread wheat production in Kazakhstan. Most local cultivars are susceptible to these rusts, which has affected their yield and quality. The development of new cultivars with high productivity and LR and SR disease resistance, including using marker-assisted selection, is becoming an important priority in local breeding projects. Therefore, the search for key genetic factors controlling resistance in all plant stages, including the seedling stage, is of great significance. In this work, we applied a genome-wide association study (GWAS) approach using 212 local bread wheat accessions that were phenotyped for resistance to specific races of Puccinia triticina Eriks. (Pt) and Puccinia graminis f. sp. tritici (Pgt) at the seedling stages. The collection was genotyped using a 20 K Illumina iSelect SNP assay, and 11,150 polymorphic SNP markers were selected for the association mapping. Using a mixed linear model, we identified 11 quantitative trait loci (QTLs) for five out of six specific races of Pt and Pgt. The comparison of the results from this GWAS with those from previously published work showed that nine out of eleven QTLs for LR and SR resistance had been previously reported in a GWAS study at the adult plant stages of wheat growth. Therefore, it was assumed that these nine common identified QTLs were effective for all-stage resistance to LR and SR, and the two other QTLs appear to be novel QTLs. In addition, five out of these nine QTLs that had been identified earlier were found to be associated with yield components, suggesting that they may directly influence the field performance of bread wheat. The identified QTLs, including novel QTLs found in this study, may play an essential role in the breeding process for improving wheat resistance to LR and SR.

The effect of moisture supply conditions on productivity of winter bread wheat, sown after various forecrops in the southern part of the Rostov region

Weather and climatic conditions determine moisture supply, which is the main factor affecting winter wheat productivity in the area of unstable moisture. The current study was carried out on the experimental plot of the laboratory for cultivation technology of grain crops of the FSBSI Agricultural Research Center “Donskoy” in 2010–2020. The soil of the experimental plot was ordinary calcareous heavy loamy blackearth (chernozem). The humus horizon was powerful up to 140 cm. The humus content was 3.9%. The purpose of the study was to establish the moisture supply of winter bread wheat when cultivated according to various forecrops. There has been found that the autumn periods in the most years of study were arid with 37% of precipitation. Winter wheat plants from September to June were provided with 70% of precipitation, with a 1022.55 of air humidity deficit and 664.7 mm of water demand. There was found that, on average over the years of study, 88% of moisture supply promoted yielding of 7.03 t/ha of winter wheat sown in weedfree fallow. In order to yield a ton of grain there was required 591.7 m3 of total moisture. The share of precipitation in this moisture consumption was 84%, and the share of soil moisture was 16%. When sown after sunflower, moisture provision was 77%, and winter wheat yield was 5.32 t/ha. In order to yield a ton of grain there was required 657.3 m3 of total moisture, which was on 65.6 m3 more than in the variant with a weedfree fallow. The share of precipitation in this moisture consumption was 96%, and the share of soil moisture was 4%.

The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development

Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log10 CFU g−1, and the yeast-like fungi 8.7 log10 CFU g−1 was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were Pediococcus pentosaceus.

Application of cedar flour in the production of bakery products

To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve the production of bakery products, which consists in the addition of cedar flour. The study was carried out at Volgograd State Agrarian University. Wheat bread was backed by straight dough method. After that, studies were carried out on the organoleptic and physicochemical characteristics of the bakery product. A tasting assessment was also carried out. In terms of organoleptic characteristics, wheat bread with cedar flour had an indistinct shape, with uniform porosity, without voids and traces of impurity, in taste and smell it corresponded to this product, with a slight smell of walnut, color from light yellow to dark brown, and in the places of the cut and the sides are lighter. By all indicators, wheat bread with cedar flour met the requirements of GOST 31805-2018. The profitability of the product has been calculated. The production of wheat bread with cedar flour is 8% higher than the production of wheat bread. The production of bakery products with the addition of cedar flour is an important reserve for using the production potential of the bakery industry at the present stage of its development.

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

Response of bread wheat to sulfur and phosphorus fertilizers in the north central Ethiopia

BackgroundEmerging research evidences since few years back are indicating that sulfur (S) is becoming a limiting nutrient in some Ethiopian soils. However, these evidences are not sufficient to make a solid conclusion that some soils of Ethiopia have became deficient in S. There is also limited information on the interaction effects of S and phosphorus (P) on bread wheat in Ethiopia. Therefore, an experiment was conducted to evaluate the effects of S and P fertilizers; and their interaction on yield components and yield of bread wheat grown at Gerba and Deneba locations, Northern central Ethiopia. A factorial experiment consisting of three levels (0, 15 and 30 kg ha−1) of S and four levels (0, 11, 22 and 44 kg ha−1) of P was laid out in RCB design with three replications.ResultsResults revealed that yield components and yield of wheat were significantly affected by both main and interaction effects of S and P fertilizers in both locations. At Gerba, S applied at 15 and 30 kg ha−1 increased grain yield (GY) of wheat by 32 and 44% over untreated control treatment, respectively. The corresponding increases at Deneba were 29 and 37% over untreated control treatment, respectively. However, significantly higher GY was obtained with treatments involving combined application of S and P than that obtained with single application of S or P. GY gains due to S and P interaction effect ranged from 46–65 to 52–75% over untreated control treatment at Gerba and Deneba, respectively. Optimum GY of wheat was obtained with treatment involving 15 kg S ha−1 + 22 kg P ha−1.ConclusionThe results of this experiment revealed that application of P and S fertilizer has significantly increased yield component, grain and straw yield of wheat compared to unfertilized control plot, indicating insufficient soil P and S content for optimum production of wheat and this was confirmed by very low soil test values of S in both sites. Combined application of S and P produced significantly higher yield of wheat than that obtained with single application of S or P indicating synergistic interaction between these nutrients. In all cases, optimum grain and straw yield of wheat was obtained with treatment involving at 22 P + 15 S kg ha−1, while a partial budget analysis result revealed that a combination of 22P and 15S kg ha−1 produced the highest MMR (54.9%). Thus this treatment is found to be economically feasible treatment for bread wheat production in study area of the district.

Influence of sowing dates and temperature variability on bread wheat productivity for some exotic and Egyptian genotypes under upper Egypt conditions

Considering the rapid climatic changes in the past few years, the effect of high temperature on wheat productivity is global concern. Heat stress is one of the major abiotic stresses reducing wheat production. Heat stress reduces grain weight and number, chlorophyll content and photosynthesis activity. This study was carried out during two successive seasons 2018/2019 and 2019/2020 at Almatana agricultural Research Station, Luxor, Upper Egypt, to investigate the effect of two sowing dates 20th November (favorable sowing date) and 10th January (late sowing date, after sugarcane harvest) on yield characters, of twenty bread wheat genotypes. The objective was to understand heat stress effects on grain yield and its components to estimate some selection indices for heat tolerance in wheat. The studied characters were number of spikes/m2, number of kernels/spike, 1000-kernel weight and grain yield (ton/ha). Results indicated that sowing dates and genotypes had significant effects for all studied characters. Delaying sowing date after sugarcane harvest reduced no. of spikes/m2, no. of kernels/spike, 1000-kernel weight and grain yield by an average of 31.62, 32.85, 32.76 and 37.74%, respectively, compared to the favorable sowing date. Highest grain yield (8.81) t/ha under favorable sowing date was for gemmeiza11, while shandaweel1 gave (5.92) t/ha the highest grain yield under late sowing date. Heat susceptibility index (HSI) over all two seasons ranged from 0.78 for Shandaweel1, to 1.23 for genotype Line8.

Valuing local bread wheat farmer’s varieties (Triticum aestivum L.) for conservation and sustainable utilization in goro and agarfa CSBs, bale zone OF Oromiya regional state

The perception of farmer’s verities, scientists and government officials regarding the conservation of bread wheat (Triticum aestivum L.) farmer in Bale zone CSBs is examined during 2019. Agricultural development and the reasons why the Bale zone is marginal in terms of wheat production are discussed. The de facto conservation of the local wheat farmer’s varieties analyzed in light of stakeholders’ opinions on agro biodiversity bread wheat conservation within the two community seed banks of Goro and Agarfa. CSBs retain local wheat farmer’s varieties because of their own interpretations of the value of these varieties. While formal opportunities for supporting farmers’ perceptions of local diversity with effective policy initiatives are available, they will require ongoing support from both international and national organizations Therefore, the objectives of this were to estimate households’ willingness to pay (WTP) value for conservation bread wheat and analyze the determining factors that affects willingness of households to participate the conservation bread wheat in the study area. To attain the stated objective contingent valuation survey questionnaires were distributed to elicit farmers WTP for improved conservation bread wheat. A total of 160 households were randomly selected from two CSBs of two Woredas of the study Zone. The result indicated that 153 (92.29%) were willing to pay the given bid amount for bread wheat conservation. Logistic regression model result was shows that the statistically significant determinants of participation of WTP in bread wheat conservation were availability of labor for farm activities, distance from market, households’ livestock holding, initial bid1 offered and productivity of the land of at 5% significance level, and total farm agricultural income and perception about the importance of bread wheat conservation at 1% level. The mean willingness to pay for the sampled respondents was 9.23 ($9. 034.67) labour day per year. Hence, the aggregate economic value of bread wheat conservation 3,098,644.46 (12,394,577.84) person days per annum for five years. Therefore, policy should give emphases at levels for production, conservation and sustainable utilization of bread wheat, farmer’s verities hence, the communities shows willingness to pay for the bread wheat conservation works.

Agronomic Performance of Bread Wheat (Triticum aestivum L.) Influenced by Seed Rates and Weeding Frequency at Mutulu Kebele in Toke Kutaye District

Bread wheat (Triticum aestivum L.) is one of the major cereal crops in central high land of Ethiopia. However, its production and productivity is constrained by weed infestation and inappropriate seed rate used. Hence, an experiment was conducted to determine the optimal seed rate and weeding frequency for bread wheat production in Toke Kutaye district of West Shewa Zone of Oromia Regional State during 2020 main cropping season. Treatments consisted of five levels of seed rates (75, 100, 125, 150, and 175 kgha-1) and four levels of weeding frequency (zero weeding, once weeding (15 DAE), twice weeding (15 and 45 DAE) and thrice weeding (15, 45 and 75 DAE). Experiment was laid out in Randomized Complete Block Design (RCBD) with factorial combination replicated thrice. Results of the study revealed that the interaction of seed rate and weeding frequency significantly (P≤0.05) influenced phenological and growth parameters except days reqired for 50% emergence and yield of bread wheat. Highest relative yield loss (71.3%) was recorded from weedy plot with 75 kgha-1 seed rate, while the lowest loss (1.2%) was recorded at 175 kgha-1seed rate with thrice hand weeding. Highest net benefit of ETB 73,170 ha-1 , marginal rate of return 884.4% and value to cost ratio of ETB 8.34 per unit of investment was obtained from 175 kgha-1 seed rate combined with thrice hand weeding. Therefore, use of 175 kgha-1 seed rate with thrice hand weeding was found profitable, and recommended to be practiced by wheat growers of the study area and similar agro-ecologies.

Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production

This study was dedicated to the functionalization of soya press cake (SPC) by ultrasonication and fermentation to produce wheat bread enriched with okara nutrients. Different frequencies (18 & 850 kHz) ultrasound (US) was used for the treatment of SPC. The application of low-frequency US resulted in 80.64 and 58.06% higher contents of soluble proteins (SP) and soluble dietary fibre (SDF), respectively. The content of SP with high-frequency US treatment was increased by 64.51% and a significant increase in SDF content was found. The application of soya meal and SPC treated with low-frequency ultrasound as fermentation media resulted in a higher lactic acid bacteria (LAB) cell number and enhanced production of l-lactic acid. By adding 5% of sonicated and fermented SPC for wheat bread production, a higher porosity of bread crumb and specific volume was achieved, compared to breads with other soya ingredients. Novel method - emotional response to the products was applied in order to evaluate acceptability of final breads. Comparing breads enriched with okara, highest acceptability score (7.2) was achieved using 5% of sonicated and fermented SPC. The results of this study showed potential improvement in functionality of wheat bread supplemented with okara dietary fibre.

Impact of Nitrogen Rate in Conventional and Organic Production Systems on Yield and Bread Baking Quality of Soft Red Winter Wheat

Soft red winter wheat (SRW) is characterized by high yield and relatively low protein content. In Kentucky, there is growing demand from local artisan bread bakers for regionally produced flour, requiring production of grain with increased protein content and/or strength. The objective of this two-year field experiment was to evaluate the effect of nitrogen (N) management on five cultivars of winter wheat on yield and bread baking quality traits of modern and landrace SRW cultivars (Triticum aestivum L.). All five cultivars were evaluated using two N application rates in conventional and organic production systems. All traits measured were significantly affected by the agricultural production system and N rate, although plant height and other quality traits varied by study year. Significantly higher yields were achieved in the conventional system at a relatively low N rate (67.2 kg ha−1) in both study years (2017–2019) (p < 0.01). Results were variable by cultivar and a locally bred, high-yielding cultivar (Pembroke 2014) had the highest lactic acid solvent retention capacity score and thousand kernel weight of the cultivars evaluated. In addition, a landrace cultivar (Purple Straw) had the highest grain N and plant height. A French soft wheat, Soissons, had the highest sedimentation value and Pembroke 2016 achieved the highest yield. The findings from this study suggest the possibility of attaining a desirable grain with quality traits of SRW wheat that meets the needs of local bread wheat production in Kentucky through improving the optimization of cultivar selection, N management and specific considerations for conventional and organic systems.

Effect of Seed Rates and Weeding Frequency on Yield and Yield Components of Bread Wheat (Triticum aestivum L.) on Vertisols in Toke Kutaye District

Bread wheat (Triticum aestivum L.) plays a crucial role in ensuring food security in Ethiopia. However, its production and productivity is constrained by weed infestation and inappropriate seed rate used. Hence, an experiment was conducted to determine the optimal seed rate and weeding frequency for bread wheat production on Vertisols in Toke Kutaye district during 2020 main cropping season. Treatments consisted of five levels of seed rates (75, 100, 125, 150, and 175kgha-1) and four levels of weeding frequency (zero weeding, once weeding (15DAE), twice weeding (15 and 45 DAE) and thrice weeding (15, 45 and 75 DAE). Experiment was laid out in Randomized Complete Block Design (RCBD) with factorial combination replicated thrice. Results of the study revealed that the interaction of seed rate and weeding frequency significantly (P≤ 0.05) influenced phenological and growth parameters except days reqired for 50% emergence and yield of bread wheat. Highest wheat biomass yield (11.03tha-1), grain yield (4.47tha-1) and straw yield (6.6tha-1)were obtained using 175kgha-1seed rate with thrice hand weeding. Highest relative yield loss (71.3%) was recorded from weedy plot with 75kgha-1seed rate, while the lowest loss (1.2%) was recorded at 175kgha-1seed rate with thrice hand weeding. Highest net benefit of ETB 73,170ha-1 , marginal rate of return 884.4% and value to cost ratio of ETB 8.34 per unit of investment was obtained from 175kgha-1 seed rate combined with thrice hand weeding. Therefore, use of 175kgha-1 seed rate with thrice hand weeding was found profitable, and recommended for bread wheat production in Toke Kutaye district.

Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method

The main aim of the study was to investigate the texture and sensory properties of wheat bread with nettle infusion, which was incorporated into the dough recipe in the process of wheat flour scalding. The addition of nettle, at the following concentration: 10, 20, 30, and 40 mg/ml, was introduced into the dough as an infusion in the process of scalding. The increasing addition of nettle infusion caused a decrease in baking loss and the volume of the obtained loaves, and an increase in the porosity index of the herbal crumb. Using the method with scalding flour had a positive influence on the hardness (up to 20 mg/ml) and the springiness of the bread crumb. Sensory analysis showed that the bread enriched with 10 mg/ml and 20 mg/ml of nettle infusion achieved the highest scores of overall acceptability in comparison to the control sample. Practical applications Results confirm the possibility of using the new method based on scalded flour for the production of wheat bread with the addition of nettle infusion up to 20 mg/ml level of supplementation.

Enablers and barriers to circular supply chain management: a decision-support tool in soft wheat bread production

PurposeThere is a limited understanding of effective strategies for tackling food loss and waste (FLW) following a circular supply chain management approach. The aim of this study is to analyze the role of the FLW Reporting and Accounting Standard for identifying FLW occurrences throughout the agri-food supply chain and facilitate their measurement. Our objective is to describe how this FLW is then reused within a circular economy (CE) perspective, thus enabling companies to implement a circular supply chain approach for effective decision-making based on the concept of waste hierarchies, the 3R and 4R rules.Design/methodology/approachAn in-depth analysis of Barilla's soft bread supply chain is provided in this study. By gathering both qualitative and quantitative data, this study investigates the implementation of the FLW standard by (1) identifying the main enablers and obstacles in measuring FLW throughout the entire production system; (2) providing a useful standardized tool for sustainable FLW measurement, minimization and reuse in other agricultural supply chains to enable circular economy approaches and (3) developing a decision-support strategy to use within the company for effective measurement, analysis and reuse according to a CE perspective.FindingsThe analyses carried out throughout Barilla's soft wheat bread supply chain provide an interesting example of a circular management system since almost nothing is lost or wasted while the value of resources is recovered through reuse thanks to a systematic and integrated measurement, representing a basis for effectively minimizing waste. The importance of developing an interconnected supply chain management emerged in order to obtain a comprehensive accounting framework for accurately quantifying and reporting the overall amount of wastage generated in the various phases of food production, paying particular attention to ex ante prevention initiatives and ex-post assessment actions.Originality/valueAn interdisciplinary approach integrating circular economy and supply chain management research streams was adopted in order to develop a decision-support tool that also includes the identification of the main facilitators and obstacles to the implementation of a comprehensive standardized accounting process that would enable companies to reduce-reuse-recycle losses and waste throughout the entire production process. Besides the studies available in the literature, the original of this study is that it focuses on organizational implications related to FLW measurement.

Impact of Integrated Weed Management on Productivity of Bread Wheat and Associated Weeds

A field experimentt was conducted at a private farm in Sohag, Egypt in 2016-17 and 2017-18 to evaluate planting method, seeding rate and chemical weed control on bread wheat productivity and associated weeds. Weeding treatments were: Pyroxsulam (Pallas) herbicide and the check. Planting methods were: ridges (narrow beds); rows; dry-; and wet- broadcasting. The seeding rates were: 45, 60, and 75 kg/feddan (fed=4200 m2). Results revealed that Pallas significantly reduced the biomass of weeds by 91 % vs. the check. Wet seeding resulted in the smallest biomass of weeds vs. the dry methods. Increasing seeding rate from 45 to 75 kg/fed significantly reduced the biomass of total weeds by 65.8 %. The 75 kg/fed rate + Pallas significantly reduced biomass of weeds. Pallas significantly increased numbers of spikes/m2, grains/spike and grain yield vs. the check. Pallas increased grain yield by 5.4 ardeb (150 kg)/fed vs. the check. Ridges planting had superior effect on numbers of spikes/m2, number of grains/spike vs. other methods. As for grain yield, ridges was the first and rows the second, while wet and dry methods were significantly equal in the third class. The 75 kg/fed seed rate significantly increased spikes/m2 and grain yield. Pallas with 75 kg/fed rate gave the highest values of spikes/m2 and grain yield. Ridges method with Pallas also produced the highest grain yield. The ridges method seeded by 75 kg/fed and treated by Pallas produced the highest grain yield (10.48 t/ha) and could be recommended for producing bread wheat under similar conditions.

Exogenous Application of Thiourea for Improving the Productivity and Nutritional Quality of Bread Wheat (Triticum aestivum L.)

Because it is a staple food, sustainable production of wheat is crucial for global food security. Arid and semi-arid regions are worst affected by climate change, which has resulted in poor productivity of different crops, including wheat. To this end, this study aimed to investigate the effect of foliage-applied thiourea on the growth, yield, and nutritional-quality-related traits of bread wheat. The treatments consisted of thiourea levels (control, 500, and 1000 mg L−1) factorally combined with two diverse wheat cultivars (Gandam-1 and Galaxy-2013) at different growth stages (tillering, booting, and heading) and was repeated over two years. The analysis of the data shows that thiourea treatments and the cultivars significantly (p ≤ 0.05) affected the growth, nutritional quality traits, and morphological traits, and the interaction of the two factors was also significant. Improvement in productivity and nutritional quality was observed from the application of thiourea in both cultivars. Galaxy-2013 performed best at 1000 mg L−1 thiourea application for both productivity- and nutritional-quality-related traits at the heading stage. In conclusion, exogenous application of thiourea improves the productivity and nutritional quality of wheat on sandy loam soils in semi-arid regions; however, for wider recommendations, more trials may be conducted across various agro-ecological regions.

Determinants of Seed Distribution System: The Case of Womberma District, North West Ethiopia

Bread wheat also known as common wheat is one of the most important crops for food security and job opportunities for many smallholders as well as the urban population in Ethiopia. Farmers obtain seed from both formal and informal seed distribution systems. The informal seed sector in the study area is the major supplier of seed for many crops grown in the Womberma district. However, access to the formal seed sector was limited for the farmers. Hence, this study initiated to analyze seed distribution system and determinants of smallholder farmers in selecting seed of bread wheat distribution system in the study areas. The primary data was collected through distributing research questionnaires for the seed distribution systems of bread wheat. The study was based on the data collected from 150 households by using the multistage probability sampling method. The survey result shows that the contribution of public companies for supplying improved bread wheat seed was only 33% whereas 100% of producers confirmed that sources of bread wheat seed were from farm saved and local market which were uncertified leading to production deterioration. In line with these, conducted focus group and key informants confirmed that the major problems of formal seed distribution system were lack of timely supply, price fluctuation, limited quantity, and lack of certified seed suppliers while those of the informal seed distribution system were adulteration, high price, low quality, unable to get the right amount, and lack of timely supply, which concluded that the distribution system was inefficient. The econometrics model was used to analyze determinants of selection in seed distribution system of bread wheat in the study areas. Hence, the result of logit model shows that the level of education, access to credit, household income, extension services, and seed quality significantly and positively influenced farmers’ selection of formal seed distribution system while distance to the nearest seed distribution area influenced negatively the selection of formal seed distribution system in the study areas. Therefore, any concerned bodies should give more attention to establish for farmers formal seed distribution systems of bread wheat seed so as to increase production and productivity of bread wheat in the study areas.

Analysis of extension gap among improved bread wheat producer’s farmers found at Arsi Robe District of Arsi Zone, Oromia Regional State, Ethiopia

This study reports the analysis of agricultural extension gap among four improved bread wheat varieties at Arsi Robe district, Arsi Zone, along with their management practices under farmers ’condition to enhance farmers’ knowledge and skill on bread wheat production.