Spring wheat in Kazakstan: current status and future directions

Abstract

The Republic of Kazakstan is an important grain producer. Spring wheat constitutes 90% of total wheat production. The temperature profile, dry climate, and soil conditions in the main grain producing regions favor the production of high quality wheat grain. The quality of durum wheat varieties produced in Kazakstan was once unique in the world. The wheat of Kazakstan is highly valued on both the domestic and international markets for making bread, biscuits, and alcohol. Today the domestic market consumes only one third of Kazakstan's total wheat production; the rest is exported. Kazakstan is a full member of the Grain Trading Committee and has the status of an observer in the International Grain Council's Committee for Food Assistance. This is also the contribution of Kazakstan's agricultural scientists, who developed and released highly productive wheat varieties for the country's different climatic zones, organized seed production, and developed regional cultivation technologies. However, due to the strong competition on the international market, it is necessary to speed up the development and release of high yielding wheat varieties with good grain quality that are well adapted to the harsh soil and climatic conditions, pests, and diseases that prevail in our country. The quality of our bread wheat varieties must meet international standards so that we can sell Kazakstan grain on the international market. It is not possible to solve the problems of wheat production in Kazakstan without utilizing world experience and global plant genetic resources, and without cooperating closely with foreign scientists. This is why I support the development of a collaborative spring wheat research program with CIMMYT, which works under the auspices of the United Nations and cooperates with scientists from countries all over the world.