Junagadh Agriculture University's (JAU) wheat research centre is planning to develop product specific variety of wheat in near future. JAU is currently working on developing heat tolerant variety of wheat to increase the yield of the crop.
The research work for the product specific variety of wheat is expected to start within next two years. "We are preparing a blue print for conducting new research of product specific wheat in JAU. In this project the university will develop wheat for bread, chapatti or roti, macaroni and low protein wheat for biscuit", said B. A. Kunadiya, Research Scientist of Junagadh Agriculture University.
JAU is presently working on heat tolerance variety of wheat. Explaining further, he said, "In Saurashtra region the winter period is less and that's why farmers start sowing wheat early or just after monsoons are over. It damages the yield of the crop by 30 percent in this area. Hence heat tolerance variety will protect the yield. We have started primary exercise for that and we will propose detailed reports for the 12th five year plan for the Government's approval."
While the research will take a time period of two to five years; the success of new research will help not only the farmers but also private companies who want to do 'contract farming'. "Market trends have changed now, so many companies are now adopting contract farming for their products. Right now we have no plan to join hands with any private participants for research", added Kunadiya.
During the past five years JAU has developed the high yield and rust resistance variety of wheat which are already available in the market and farmers using it.