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Improved Forage Production in Ethiopia: Efforts Done, Success Achieved, Challenges, and Future Opportunities: Review

Diribi Mijena

Ethiopian Institute of Agricultural Research, Wondogenet Agricultural Research Center, P.O. Box: 198, Shashemene, Ethiopia.

*Corresponding author: Diribi Mijena

Date: July 21,2022 Hits: 214


This seeks to review efforts done, success achieved, challenges encountered and future opportunities of improved forage production research in Ethiopia. Different efforts have been made in selecting a number of useful forage crops based on their adaptability performance and nutritional quality in different parts of the country and until 2021, around seventy-five improved forage varieties have been released/registered with their full production and utilization packages for the different agro-ecologies of the country. Consequently, released/registered forage species have been introduced and promoted to users in an endeavor to increase the amount and quality of available forage in different parts of the country by different government and non-government institutions. However, adoption of these technologies by smallholder farmers has failed to reach expectations due different constraints like land shortage, lack of capital to purchase inputs (improved forage seed), lack and high cost of planting materials, lack of knowledge or awareness, crop-dominated farming systems, and poor extension services. Urbanization, increasing incomes, expansion of farmland to communal grazing, growing population, integration of pasture and forage crops in the existing farming system, crop intensification and expansion of irrigation are among the opportunities for future expansion of improved forage production and utilizations.


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Improved Forage Production in Ethiopia: Efforts Done, Success Achieved, Challenges, and Future Opportunities: Review

How to cite this paper: Diribi Mijena. (2022) Improved Forage Production in Ethiopia: Efforts Done, Success Achieved, Challenges, and Future Opportunities: Review. International Journal of Food Science and Agriculture6(3), 260-266.

DOI: http://dx.doi.org/10.26855/ijfsa.2022.09.004