Wheat production in the continent is still low and facing challenges that include poor seed varieties, climate change related impact such as prolonged droughts and pests and diseases.
The continent heavily depends on imported wheat, a burden on the scarce foreign exchange reserves. For instance, 80 per cent of the wheat hectarage in Kenya is cultivated by small scale farmers who produce only about 20 per cent of the country’s total productivity demand.
But with the help of Support to Agricultural Research for Development of Strategic Crops in Africa (SARD-SC) project introduced in 2013 and funded by African Development Bank (AFDB), scientists from the 12 African countries are now sharing knowledge and experiences on how to cut down wheat production challenges using new technologies such as developing new wheat varieties, and progresses are being made.
Scientists, since the introduction of the programme, have released 21 varieties for use as well as researched on 25 candidates along with their crop management practices to find varieties suitable for various agro-ecologies of Africa.
Wheat is an important source for vitamins and minerals as well as carbohydrates, fiber, magnesium, vitamin B, folic acid, antioxidants and phytochemicals. These nutrients can help prevent many of the chronic diseases plaguing Africa.