This study evaluated 11 improved wheat varieties and one local variety through participatory varietal selection with farmers in Tigray, Ethiopia. The varieties were evaluated for traits like yield, disease resistance, and quality preferences. Picaflour, HAR-1685 and HAR-604 yielded the highest on average. Farmers preferred Picaflour, Digalu and Pavon-76 based on bread making quality and marketability. Overall, participatory selection was found to be effective for identifying high performing and farmer preferred wheat varieties suited to the study region.

1. PARTICIPATORY AND PERFORMANCE EVALUATION OF IMPROVED BREAD
WHEAT (Triticum aestivum L.) VARIETIES IN DEGUA TEMBIEN AND OFLA
WOREDAS OF TIGRAY REGION, ETHIOPIA
Alebachew Hagos1, Firew Mekbib2 and Eyasu Abraha3
1
Haramaya University, School of Plant Sciences, School of Graduate Studies, P.O. Box: 138, Dire Dawa, Ethiopia.
Introduction
 In preference ranking direct matrix and
 Participatory Varietal Selection (PVS) on pairwise ranking methods were used (Figure
nationally released varieties of wheat was 1)
not done in the study areas in particular and  Evaluators were evaluated lumped together
in the region in general  In traditional bread making varieties that
 The existing major problems are lack of gave more flour to grain ratio and that can
wider option in supply of improved and absorb more water were the best selection
better quality varieties and resistant to stem criteria for easier identification
rust  Grain color, plump grain, and grain size
were selection criteria for marketability
It was found imperative to evaluate:
 The introduced ones with new varieties for
their performance and farmers’ preferences,
 For achieving good quality, high yielding
and farmers preferred varieties,
 Thereby enhancing wheat productions in the
region and Satisfy food self sufficiency in
the future program
Objectives
Of the study were:
o To identify suitable variety/varieties of
bread wheat for the study area
o To identify farmers’ preference and selection
criteria for bread wheat varieties
Materials and Methods
Description and participatory varietal evaluation
of the study sites:
 This study was conducted at three locations
naming Mahbereselasie, Seret, and Adigolo
 Eleven released bread wheat varieties and
one local variety were evaluated (Table 1) in
three replications with randomized complete Figure 1. Pairwise ranking at Seret site
block design
 Participating farmers set grain yield, head Data Collection
size, earliness, tillering capacity, feed
palatability, and disease resistance as  Four central rows were used for data
selection criteria collection

2. Results and Discussion
Data Analysis o The analysis of variance showed highly
significantly differences among varieties
 The data collected were subjected to across locations at (P ≤ 0.01) for DH, DPM,
statistical analysis at P ≤ 0.05 level of PH, NET, GY, TKW, AGBM, and HI
significance as per the formula given by parameters
Gomez and Gomez (1984) o As per combined mean values grain yield
 Mean separation was conducted using for the highest yielding varieties was 3.53
Duncan’s Multiple Range Test (DMRT) at t/ha (HAR-1685), 3.72 t/ha (Picaflour), and
0.05 probability level 4.14 t/ha (HAR-604)
 Statistical analysis was done using the SAS o And the least performing varieties were
computer program, version 9.0 (SAS, 2002) Shehan (2.39 t/ha), HAR- 11-6-24 (2.89
t/ha), and Danfe (3.05 t/ha). The overall
mean yield was 3.33 t/ha
o On the basis of comparing performance with
overall mean rank of preference, bread
making and marketability Picaflour, Digalu
and Pavon-76 followed by Shina, Galema
and Kubsa were ranked better and almost fit
the interest of evaluators (Table 2)
o No disease incidence was observed
Summary and Conclusion References
o This study confirmed that PVS is a viable Gomez, A. K. and A.A. Gomez, 1984. Statistical
method for identifying performance, Procedures for Agricultural Research. 2nd (eds.).
preferences, shortcomings and the potential John Wiley and Sons. New York. 680 Pp
of varieties
o The varieties need further adaptation in SAS (Statistical Analysis System), 2002. Version
wheat producing Woredas of the region 9.0. SAS Institute Inc., Cary, NC, USA

3. Acknowledgements
We would like to thank to organizers of Ethiopian
Institute of Agricultural Research (EIAR). WHEAT
CGIAR research program, CIMMYT and ICARDA.