BackgroundWheat (Triticum æstivum L.) is currently grown in three agro-ecological zones ofRwanda, namely Congo-Nile Crest, Volcanic soils and Buberuka highlands, circled red,blue and purple respectively (Fig.1) at altitudes above 1,900 masl. An estimated 40,000ha have been planted to wheat in Rwanda during the current 2012B season. With grainyield ranging from 3 to 3.5 tons/ha, the total wheat production is expected to shift from72,250 tons obtained in season 2011B to 124,500 tons in 2012B. The major constraintsto wheat production in Rwanda include lack of appropriate varieties, pests and diseases,low soil fertility and limited agricultural land due to high population pressure. Therefore, abreeding program to improve productivity is regarded as a sustainable approach toovercome these constraints.

Wheat Variety Development Strategies in Rwanda

1 I. Habarurema, 1A. Musabyisoni, 1 A. Hategekimana, 1 G. Gumisiriza, 1 M. A. Ingabire,1 M. Uwamahoro, 1 A. Kayumba and 1 G. Nshimyimana

1 Rwanda Agriculture Board (RAB), Kigali, RwandaNorthern Agriculture Zone Division (NAZD), P.O Box 73, Musanze, Rwanda

MissionTo develop and disseminate holistic technology packages to improve breadwheat productivity and income of small-holder farm households in Rwanda.

Objectives• Evaluate and select promising wheat lines from CIMMYT & national wheat

programs introductions on-station and in farmers’ fields under Rwandanconditions;

• Release and promote the best lines with good milling and baking qualitiesfor commercial production in Rwanda;

• Promote production and dissemination of improved wheat seed to farmers.

Work done so far

Fig. 1. Wheat growing areas of Rwanda

Current activities1. Participatory variety selection: Wheat breeding activities are mainly

based on selection among introduced materials from CIMMYT-Mexico &

Introductions (CIMMYT, Regional & others)

Screening nurseries

Preliminary yield trials

Advanced yield trials & gluten testing

Comparative yield trials & characterization

Multilocation & farmer participatory evaluation

Variety release

Fig.4 Participatory breeding scheme followed by RAB wheat program based on selection among introduced materials from CIMMYT-Mexico &

national wheat programs of Burundi, Kenya, Tanzania, Ethiopia, Sudan,Uganda and Australia. The germplasm from CIMMYT is in form of stabilizedlines from nurseries that include HRWYT, HRWSN, ASWSN, HTWYT,IBWSN, SAWSN, ECAWIN and BWME2HR.About 330 genotypes have been evaluated at different stages for yield, pestand disease tolerance and general adaptation at Rwerere, Kinigi andNyamagabe Research Stations under environmental conditions conducivefor wheat production and pests and diseases development (Fig. 2). Aparticipatory evaluation of 13 lines selected from on-station has beenconducted in farmers' fields of Musanze, Burera, Rulindo and NyamagabeDistricts during the seasons 2012 A and B (Fig. 3), to select superior line (s)for release to farmers. The selection scheme followed by RAB wheatprogram is shown in Fig. 4.

Fig. 2. Wheat evaluation at Rwerere Fig. 3. Participatory on-farmStation evaluation at Rusarabuye

Sector, Burera District

For further information:Innocent HabaruremaRwanda Agriculture Board (RAB)-Kigali, RwandaP.O Box 73, Musanze, RwandaPhone: (+250)0784166177E- mail: ihabarurema@yahoo.com

RAB wheat program 2. Release and promotion of superior genotypes

Demonstration plots for one promising line havebeen established in farmers’fields in different AEZfor subsequent release by the end of the currentseason 2012 B.

3. Production and dissemination of improvedseedFour varieties including EN161, KS Mwamba,EN48 and Musama are currently undercommercial seed production. Both basic andfoundation seeds have been produced on stationfor subsequent dissemination to seed growers forcertified seed production. This activity is motivatedby the Crop Intensification Program (CIP).

Way forward� Initiating a crossing program using existing

materials to select higher yielding progeny resistantto rusts and other diseases;

� Using conventional and appropriate moleculartechniques to assess milling and baking qualityearly in order to select and disseminate morecompetitive and profitable bread wheat varieties.