Punjab Agricultural University (PAU) introduced a new genetically stronger wheat variety (PBW 826), which has better heat tolerance as compared to other existing varieties available in the market after farmers experienced crop losses due to a sudden rise in temperature during the previous Rabi season.
The variety was revealed on Tuesday during the two-day annual workshop for Rabi crops for research and extension professionals held at Manmohan Singh Auditorium.
The new PBW 826 type of wheat has seen 31% and 17% greater yield than HD 3086 and HD 2967 kinds of wheat, respectively, after being introduced following four years of clinical and field studies. Additionally, the variety develops in 148 days as opposed to 150 days for other types.
The PAU scientists considered it a candidate for national release after finishing top in the breeding trials for three straight years.
Dr. Ajmer Singh Dhatt, director of research at PAU, addressed key research findings about Rabi crops and provided an overview of the crop variety that PAU recommends and that is now pending state committee approval.
Vice-chancellor (V-C) Dr. Satbir Singh Gosal reflected on the lower wheat production in 2022 and how the rapid rise in temperature in February and March resulted in a loss of crores of rupees. This loss may be prevented in the future if farmers are climate ready, he continued. Similarly, winter frost depletes mustard seed, which again reduces quality and yield.
Dr. Gosal also covered the facility for rapid breeding, which allows for the development of heat-resistant wheat varieties and allows for the release of a variety in 6-7 years as opposed to the usual 10.
He said, "Our value should improve throughout the crisis, but if we experience yield losses, we are forced to purchase grains, rather than selling them for more profit. This is an example of the current Russia-Ukraine war. Thus, genetically stronger varieties and germplasm enhancement will be high on our agenda.”
