Abstract:
^ b a llo t (Allium cepa var ascalonicum) -and - garlic
Allium sativum) are the most indispensable
vegetable crops used as condiments in most Ethiopian
cuisine. They are produced mainly by subsistence
farmers in the mid and highlands of the country. Fedis
in Harerge; Huruta, Sire, Shirka, Bekoji, and Arsi
Negelle in Arsi; Ambo, Wolliso, Godin o, Kesem, and
Majete in Shewa; Bure, and the vicinities of Debre
Markos in Gojam; Wara Ilu and Wara Babo in Wello are
among the major shallot producers. Ambo, Debre Werk,
Adet, Sinana, and many other areas of Ethiopian
highlands produce the bulk of garlic. The crops are
produced mainly as cash sources for farmers. Many
people also make their living by transporting and
marketing these crops. In addition, the country earns
foreign currency by exporting garlic to Europe, the
Middle East, and USA.
Melkassa Agricultural Research Center had attempted
shallot germplasm collection, nurseries, and few
agronomic trials from late 1970s to mid 1980s. However,
research on this crop was not considered deservedly
until Debre Zeit Agricultural Research Center (DZARC)
launched a more extensive investigation as of 1986. The
objectives of the research were to collect, characterize,
and describe the cultivars; select uniform lines (from
plants propagated vegetatively and from botanical
seeds); evaluate the materials for disease resistance, bulb
yield and quality; and carry out agronomic studies to be
released as a package with improved cultivars.
However, the effort was impaired by lack of budget and
facilities until the crops were recognized among the top
priority ones in the vegetable commodity in 1996.
Currently, a strategic plan is being developed to improve the various aspects of the crops. This bulletin,
therefore, tries to briefly note the achievements made so
far and to indicate research directions.
