Two new varieties of wheat intended for the production of bread and two for the production of pasta were developed by researchers from INIA Quilamapu in Chillán, as a result of an intense and constant selection process that lasted 15 years. To these new varieties of wheat are added three of Triticale, an important cereal intended mainly for animal feed.
In this context, the regional director of INIA Quilamapu, Javier Chilian, highlighted the importance of generating seven varieties in one season, which “is a reflection of all the work that the wheat genetic improvement program has been doing uninterruptedly for 60 years.” , a period in which they have released around 300 varieties of wheat that have boosted the country’s baking and pasta industry.”
The manager highlighted that the new varieties are adapted to today’s climate “which means that these conditions had to be anticipated 20 years ago, considering different geographical realities in the central, south central and southern areas of the country.” He emphasized that these varieties are designed to satisfy the needs of farmers in the Andean foothills, as well as those in the central valley and also on the coast, each with different realities.
Javier Chilian indicated that recently INIA Quilamapu’s wheat improvement program has been focused on generating varieties tolerant to water scarcity, which means achieving the same or better qualities and yields than their predecessors, but with less water. He highlighted the important work carried out to make new varieties more resistant to diseases, “which is directly related to the need to reduce applications of chemical products with the consequent environmental benefit.”
Immediately, the new varieties are in the process of multiplying seeds to generate volume and thus make them available to the market starting in 2025.
Wheats for the baking and pasta industry
The new varieties of wheat for bread production complement the current ones, which will increase the supply in the market, said the person in charge of the INIA Quilamapu wheat improvement program, Iván Matus. The researcher explained that the two new bread wheats intended for making bread, cakes, among others, were registered as Mayén and Ankén. Both correspond to spring varieties, recommended for the area between the regions of Ñuble and Los Ríos.
Matus explained that Mayén, characterized by its red grain, has a yield close to 100 quintals per hectare, of very good quality and resistance to the main diseases such as yellow and leaf rust. He highlighted that Ankén has tolerance to high temperatures and low water availability, especially in dry lands, under which conditions it can yield 50 quintals per hectare, but under irrigation or normal rainfall conditions it can reach 80 or 90 quintals. It also has very good quality and resistance to the main diseases that affect spring wheat.
Regarding the new varieties intended for the production of pasta (noodles, vermicelli, etc.), researcher Iván Matus highlighted the generation of Michay and Belloto. He indicated that the first has a high yield potential – 130 quintals per hectare under irrigated conditions – and good quality. Regarding the Belloto variety, the specialist mentioned that it reaches a yield potential of 111 quintals per hectare with irrigation, and that it has a great protein contribution (up to 14% protein) which is highly valued by the industry. Both varieties are resistant to leaf rust and yellow rust “which allows the farmer not to use agrochemicals.”
The breeder referred to the characteristics of the three varieties of triticale, which corresponds to a cereal that is mainly used for animal feed, either as grain or as forage. He explained that the Taucú variety – recommended from Ñuble to the north in dryland conditions – is resistant to yellow rust and has a yield potential of 100 quintals per hectare. The other two triticales, called Diguillín and Larqui, correspond to varieties recommended to be planted from Ñuble to the south, with yields that reach 140 quintals per hectare.
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