By Oumarou GOITA*, Sekou Sala GUINDO, Bandiougou DIAWARA and Brehima KAMISSOKO *Corresponding author: coumbagoita@yahoo.fr

1. Three New Bread Wheat Varieties for Food Security in Mali
Oumarou GOITA, Sekou Sala GUINDO, Bandiougou DIAWARA and Brehima KAMISSOKO
IER-Mali, BP: 258. Email: coumbagoita@yahoo.fr
Introduction
Wheat production was introduced to Mali on the 15th century by the Morocco
Almoravid conquerors, in Timbuktu zone. In Mali, bread wheat is most produced in
irrigated system with motor-pump by farmers for market and consumption. Many
research activities were implemented to improve bread wheat production in Mali.
Despite the effort provides on this crop, the yield level remained lower (2.5t/ha) with
lower baking value according to the standard value for bread. The market exigency is
the baking value. The good parameters for farmers in the field are the earliness and
high yield. The three new bread varieties were introduced to Mali because of their
high yielding, earliness and good baking value for food security. The nurseries
number 28STESWYT from CIMMYT in 2002 were used as source of varieties.
Objective
Improve bread wheat production in term of higher yields, earliness and baking value.
Materials and Methods
• The nurseries number 28STESWYT from CIMMYT used as source of varieties.
• Screening for good yield and early maturity.
• Participatory Varietal Selection for farmer preferred varieties.
• Flour analyze for good baking value of farmer selected varieties.
• Release of farmer preferred varieties with good baking value in bread wheat
RESULTS production zones.
• Seed production for seed growers and wheat producers.
Agronomic characteristics
Variétés Diré 12 Diré 15 Diré 16
PASTOR//SITE/MO/3/CHEN/AEGILOP
Pedigree CPI/GEDIZ/3/GOO//JO69/CRA/4/..1 CPI/GEDIZ/3/GOO//JO69/CRA/4/..2
S SQUARROSA
Origin Mexico (CIMMYT) Mexico (CIMMYT) Mexico (CIMMYT)
Height (cm) 120 100 100
Tillering Good Good Good
Fertilizers (kg-ha) 100 DAP+10 000 OM + 150 urea 100 DAP+10 000 OM + 150 urea 100 DAP+10 000 OM + 150 urea
Number of Days (sowing – maturity) 120 110 100
Yield in farmer field (kg-ha) 4 000 – 6 000 4 000 – 5 000 4 000 – 5 000
Production period From 15th October to 15th December From 15th October to 15th December From 15th October to 15th December
OM: Organic mature; DAP : Di-Ammonium Phosphate; CIMMYT : International Maize and Wheat Improvement Center
Seed quantities produced from three varieties
Flour characteristics for baking value (certificate seed)
Protein Hydration Notation Baker Years production (kg) Seed total
Varieties Humidity %
rate% % (300 points) work (W) Varieties (kg)
2008 2009 2010 2011
Diré 15 11.5 14.2 62.45 294 215
Dire 12 300 700 1000 1200 3200
Diré 12 11.5 16.1 63.15 287 229
Dire 15 300 650 1300 1700 3950
Diré 16 10.1 15.3 61.00 281 240
Tetra (check) 08.9 11.9 111 Dire 16 100 580 800 1000 2480
Seed Field production of Dire 12 Bread of local variety (TETRA) Bread of new variety Dire 15