Hard Wheat Trials Offer Hope For Zimbabwe’s Food Security

The Agricultural and Rural Development Authority (ARDA) has completed four years of cultivating hard wheat locally, a key ingredient in bread-making. This achievement is expected to reduce Zimbabwe’s reliance on imported wheat.

ARDA Chief Executive Officer Tinotenda Mhiko said the trials have shown strong and consistent performance, positioning the country for full-scale production of hard wheat, which accounts for 30% of the total wheat required for bread production. Said Mhiko:

“ARDA has been trialling this variety for the past four years, in which we have observed consistence performance.

“The variety is white in colour, preferably for bakery products in terms of protein and gluten content, with protein levels of up to 17% in high altitude areas and gluten content of 37.6 %.

“The elastic gluten content formed during milling provides strength for bread making, ensuring good loaf volume and texture.

“Upon completion of these trials, this will be a game changer as we strive to achieve food self-sufficiency and food sovereignty, as it is our pillar in the economic blueprint-NDS2.”

Zimbabwe has achieved milestones in soft wheat production while relying on imports of hard wheat from Russia and Canada.

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