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Review Article
A Review on Opportunities, Challenges, and Future Prospects of Soybean Production in Ethiopia
Getachew Shiferaw Mekonen*
Issue:
Volume 6, Issue 2, June 2025
Pages:
30-34
Received:
17 March 2025
Accepted:
3 April 2025
Published:
28 April 2025
Abstract: Soybeans are an important crop that contributes significantly to nutrition, agriculture, and other sectors. Their versatility and nutritional profile make them an important part of diets all around the world. As worldwide demand for sustainable food sources grows, soybeans' relevance is projected to increase, emphasizing the need for ongoing research and innovation in soybean cultivation and processing. As Ethiopia's agricultural sector undergoes transformation, soybean production emerges as a key driver of economic growth and food security. The country's favorable climate and diverse agro-ecological zones offer immense opportunities for farmers and investors to capitalize on the rising global demand for soybeans. However, the sector faces challenges such as limited access to quality seeds, inadequate agricultural infrastructure, and fluctuating market prices, which hinder sustainable production. This review examines the opportunities, challenges, and future prospects of soybean production in Ethiopia, highlighting the need for improved agricultural practices, pest management strategies, and infrastructure development to overcome these obstacles. By addressing these challenges, Ethiopia can unlock its full potential in soybean production, contributing to food security, economic growth, and poverty reduction. This review provides insights for policymakers, farmers, and investors to harness the potential of soybean production in Ethiopia and ensure a sustainable and profitable future for the sector.
Abstract: Soybeans are an important crop that contributes significantly to nutrition, agriculture, and other sectors. Their versatility and nutritional profile make them an important part of diets all around the world. As worldwide demand for sustainable food sources grows, soybeans' relevance is projected to increase, emphasizing the need for ongoing resear...
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Review Article
Progress and Limitations in Ethiopian Irrigated Wheat (Triticum aestivum L.) Production: A Review
Getachew Shiferaw Mekonen*
Issue:
Volume 6, Issue 2, June 2025
Pages:
35-38
Received:
15 April 2025
Accepted:
29 April 2025
Published:
29 May 2025
Abstract: Wheat is one of the most significant staple crops in the world, serving as a primary source of nutrition for billions of people. it is a vital crop in Ethiopia, ranking second in Africa's production and fourth in area and production of total cereal crops. However, traditional rain-fed farming methods have led to inconsistent yields due to variable rainfall patterns. To really boost wheat production, the governments in Ethiopia plus folks who care about farming are really giving it a whirl aiming for irrigation farming. This means we're really betting on flooding fields that have water access, particularly in spots where that’s real and good water. While Ethiopia has momentum in irrigated wheat production, the reality is that there are still hurdles and challenges in that sector that can't be overlooked though. This review aims to synthesize the current state of irrigated wheat production in Ethiopia, highlighting the progress made and the constraints hindering its full potential. The review will examine the factors influencing irrigated wheat production, including water availability, soil quality, and management practices, as well as the impact of climate change and pests on yields. By identifying the key constraints and opportunities, this study aims to inform policymakers, researchers, and farmers on strategies to improve irrigated wheat production and ensure food security in Ethiopia.
Abstract: Wheat is one of the most significant staple crops in the world, serving as a primary source of nutrition for billions of people. it is a vital crop in Ethiopia, ranking second in Africa's production and fourth in area and production of total cereal crops. However, traditional rain-fed farming methods have led to inconsistent yields due to variable ...
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Research Article
Formulation and Characterization of Physico-Chemical and Functional Properties of Sorghum, Barley, and Potato Composite Flour for Injera Making
Faris Mohammed*,
Solomon Abera Habtegebriel
Issue:
Volume 6, Issue 2, June 2025
Pages:
39-52
Received:
14 April 2025
Accepted:
27 April 2025
Published:
6 June 2025
DOI:
10.11648/j.rd.20250602.13
Downloads:
Views:
Abstract: Combination of sorghum, barley, and potato flour to make injera is not common practice, and not much scientific research has been done on the subject. Therefore, the purpose of this study was to describe the physicochemical characteristics, functional characteristics, and mineral contents of sorghum, barley, and potato flour’s combination. Using a single factorial design and several blending ratio levels, the experiment was conducted. We performed four treatments in triplicate. The percentages of each ingredients such as, barley were 15, 20, and 25 percent; potatoes were 5, 10, and 25 percent; and sorghum were 80, 70, and 50 percent. The flours' functional properties included 56.50-69.33 percent disperse-ability, 8.24-11.17 g/g swelling power, 1.98-2.44 g/g water absorption capacity, and 0.80-1.25 g/g oil absorption capacity. The percentage of remained particle size increased from (0.66 to 0.80 percent) to 49.82, 49.88, and 54.32 percent, while the mesh size fell from 500 µm to 125 µm. The angle of repose was 28.63 to 44.30 degree, while the bulk density ranged from 0.60 to 0.85 g/ml. In terms of moisture content, fat, protein, fiber, ash content, carbohydrate, and total energy, the flours' respective proximate compositions were 11.99-12.75 percent, 2.72-3.06 percent, 15.33-16.27 percent, 5.47-5.98 percent, 1.77-2.14 percent, 60.90-61.59 percent, and 332.16-336.34 of Kcal/100g. The mineral concentrations of the flours were 7.34-38.90, 7.43-16.87, and 4.91-6.34 mg/100g for calcium, iron, and zinc, respectively.
Abstract: Combination of sorghum, barley, and potato flour to make injera is not common practice, and not much scientific research has been done on the subject. Therefore, the purpose of this study was to describe the physicochemical characteristics, functional characteristics, and mineral contents of sorghum, barley, and potato flour’s combination. Using a ...
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Review Article
A Review Article on the Importance of Intellectual Property Protection for Agricultural Innovation: The Case of Ethiopia
Nahom Mesfin Kebede*
Issue:
Volume 6, Issue 2, June 2025
Pages:
53-57
Received:
3 February 2025
Accepted:
10 May 2025
Published:
23 June 2025
DOI:
10.11648/j.rd.20250602.14
Downloads:
Views:
Abstract: The Ethiopian agriculture sector is challenged by different natural and human made factors. Low land productivity, climate change, subsistent farming practices, high cost of input supply, lack of agricultural insurance, and other factors are the manifestations of the Ethiopian agriculture. Therefore, unless the rights of agricultural technology creators, innovators and researchers are protected, it would be difficult to invest on R&D. This review was conducted on relevant Ethiopian IP laws, to analyze the applicability of specific IP laws on agricultural innovations, on the associated benefits and challenges of agricultural innovations IP protection. The result shows Ethiopian IP laws like invention; minor invention and industrial design law, copyright law, trademark law, plant breeder’s right law can apply on agricultural invention. IP provide lots of advantages for the inventors, technology users, and the community at large. However, IP has also several challenges like, it may limit access to essential agricultural technologies, and weak enforcement of IP laws may discourage innovation, complexities of IP management system and others. The study concluded to grasp the benefits of IP, revising the current IP laws and executing them effectively would maximize the benefits of inventors and the community at large.
Abstract: The Ethiopian agriculture sector is challenged by different natural and human made factors. Low land productivity, climate change, subsistent farming practices, high cost of input supply, lack of agricultural insurance, and other factors are the manifestations of the Ethiopian agriculture. Therefore, unless the rights of agricultural technology cre...
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