Registration of “Melka”: Stable and High Yielding Bread Wheat (Triticum aestivum L.) Variety for Highland Areas of Ethiopia

Abstract

Food security is a major challenge in developing countries, including Ethiopia, due to factors like population growth, limited food production, malnutrition, and environmental degradation. Improving wheat yields in Ethiopia is crucial, but affected by diseases and environmental stresses. To address this, continuous research is vital to develop wheat varieties that are not only highly productive but also resistant to diseases and well-adapted to the specific conditions in Ethiopia. The “Melka” variety, a high-yielding, disease-resistant bread wheat variety, was developed under multiple evaluation stages before officially released, registered, and commercialized. “Melka” is a new variety, was introduced from CIMMTY, and has a pedigree name MANKU/3/MUU/FRNCLN//FRANCOLIN #1 and selection history CMSS13B00894S-099M-099Y-28M-0WGY. “Melka” is a bread wheat variety aimed at highland areas with good agronomic characteristics and late-maturing type. “Melka”, was a recently released variety, exhibits a significant yield advantage over standard check, with an overall mean of 30.54% Boru, and local check, with an overall mean of 58.10% Danda'a. It was recorded  a better thousand-kernel weight (39.90 g) than standard check Boru (37.6 g), and local check Danda’a (32.70 g) and 71.7 hl /kg. Likewise, the “Melka” variety had bold seeds than checks. It possessed a 6.12% and 10.33 % HLW advantage over the Boru and Danda’a varieties respectively.  Beyond its exceptional yield, this variety's distinctive feature lies in its enriched nutritional profile, particularly its high content of iron (Fe) 33.5 ppm and zinc (Zn) 38.1 ppm, which surpasses that of other available varieties. The recently released '“Melka”' wheat variety is stable and adaptable for Ethiopian highland agro ecologies. It exceeded standard checks in grain yield and is more resistant to stem, yellow and leaf rust diseases.