Adoption of Improved Bread Wheat Varieties on Small-Scale Farmers: The Case of Boji Gebisa Ambo District, Oromia Regional State, Ethiopia

摘要

Wheat (Triticum aestivum L.) is one of the most crop grown in the highlands of and thi region is regarded as the second largest wheat production in sub-Saharan Africa and its contribution to the human diet put it Cleary in the first rank of plants that feed the world. This study was conducted in boji Gebisa, Ambo District, West Shoa, Ethiopia. The study was indicated to assess the adoption of improved bread wheat varieties for small scale farmers, to know the rate of adoption and to identify the major constraints associated with adoption of improved bread wheat varieties. The data were collected from both primary and secondary data sources. So that, the primary data was collected from sample respondents through personal interviews, structured questionnaires and personal observations. Also the secondary data sources were used for the published materials, offices document and annual reports. In this study, systematic random sampling techniques was followed to select 40 respondents. The data were analyzed using descriptive statistics, percentage, graph and tabulation form which employed to analysis and interpret the collected data. The study showed about 67.5% of the respondents were adopters and 32.5% non- adopters. The adoption rate of improved bread wheat varieties were increased from 10% in 2008 to 67.5% in 2013. So, the rate of adoption was increased dramatically since the agricultural extension services were strongly implemented. Millennium and HAR1685 (Kubsa) were the most popular improved bread wheat varieties grown by the most farmers and followed by Digelu, Danda’a and Kakeba, respectively. The main reason why the non-adopters did not grow improved bread wheat varieties due to financial constraints and high-cost of improved seeds. For the strength of wheat production system, the existences of strong farmers-extension-research linkage among actors within the system has a vital importance in a way that to transfer skill, knowledge and provision of improved bread wheat varieties in efficient and effective manner is mandatory.