Assoc. Prof.Dr.İRFAN ÖZBERK,

Born in 1958 in Nazilli,Aydın,Turkey Graduated from Fac. Of Agr. Of Ege Univ.,İzmir,Turkey, Credit supervisor in Turkish Agr. Bank in 1982-85 1986-2000 (Southeastern Anatolian A.R.I, Diyarbakır)

– 1987 Mexico, training– 1990-92 England, M.Phil.,– 1994-2000, Breeder, Head of Dept.,Director,– 1997 Ph.D, Çukurova Univ.Adana,– Breeder of Aydın-93, Fırat-93, Ceylan-95, Harran-95,

Altıntoprak-98, Sarıçanak-98,Ozberk, Urfa-2005, Nurkent,Karacadağ-98, Sahin-91, Sur-93

2000 Dept. Of Field Crops, Fac. Of Agr.,The Univ. Of Harran,

2006 Assoc. professor

Assoc. Profesor El Dr. Özberk, İrfan,

Nacio en la ciudad de Nazilli de Turquía en 1958 Ensambló la facultad agrícola de universidad de Ege en 1976 y graduó en

1981. Empleado por el banco Turkish Agricultural en Diyarbakir a partir de 1982-

1986. Movido al Instituto agrícola del sureste Anatolia en 1986. Fue a México para los 8.5 meses el entrenamiento en la "mejora del trigo"

en 1987. Atendieron a un M.Phil. Programa sobre la "crianza de planta y la mejora de

la cosecha" en la universidad de Birmingham y la universidad de la Reading a partir de 1990 a 1992.

Graduó con Ph.D del departamento del cultivo en campo de la facultad de agricultura en 1997.

Convertido (en común) 9 durum, 2 cultivars del trigo candeal 2 de la cebada y.

Movido a la universidad de Harran en 2000. Convertido dos cultivars del trigo de durum. Calificado para el professorship de Assoc. en 2006.

WHEAT IMPROVEMENT IN TURKEY;YESTERDAY,TODAY AND

TOMORROWMEJORA DE TRIGO EN TURQUÍA, AYER, HOY Y MAÑANA

MAJOR WHEAT GROWING AREASPRINCIPALES ZONAS DE CULTIVO DE TRIGOAve.total acreage:8.645, ave.durum acreage:1.66, ave bread wheat ac.;6.984 mil.ha. Ave. total produc.: 19.505, ave. durum produc:3.698, av. B.wheat produc: 15.806 mil.ton (2004-08)

BW:1.3 mil.tonDW: 0.37 mil.ton

BW: 2.3 mil.tonBW:0.5 mil.ton

BW: 1.4 mil.tonDW: 1.2 mil.ton

BW:5.1 MİL TON

DW.0.9 MİL.TON

WIDELY GROWN BREAD WHEAT VARIETIES BEFORE 1950’S

Ampliamente cultivado variedades de T. HARINEROS antes de 1950'S

Köse,(= Polatlı kösesi, Zerun):Central and Eastern Anatolia,

Germir (=Akevli,Akbuğday): Central and west transitional zone,

Sünter(=kızılca), Kırik : Eastern Anatolia, Sivas buğdayı (=Kızıl topbaş,kamçı buğdayı);

Central and east transitional zone, Aşure; South-east Anatolia, Tir buğdayı; Van lake environment

BEYAZİYEBAĞACAK

WIDELY GROWN DURUM WHEAT VARIETIES BEFORE 1950’S Ampliamente cultivado variedades de T.

HARINEROS antes de 1950'S

Central and transitional zone; ‘Üveyik’, ‘Şahman’, ‘Kunduru’(%70),

Southeast of Anatolia; ‘Bağacak’,‘Sorgül’,‘Beyaziye’.’Menceki’,’İskenderi’, ’Mısri’, Havrani’ ( %80)

Çukurova; ‘Kıbrıs Buğdayı’,’Amik’ ve ‘Havrani’,

Aegean; ‘Akbaşak’, ‘Akküsen’ ve ‘Çam buğdayı’(%40)

Marmara and Thrace: ‘Karakılçık’, Kokana’,’Akbaşak’, Kocabuğday (%60)

SOME OF BREAD WHEAT CULTIVARS DEVELOPED BY SELECTION THROUGH LAND

RACES BETWEEN 1950-70.ALGUNOS DE CULTIVARES DE TRIGO HARINEROS

DESARROLLADO POR LA SELECCIÓN POR RAZAS DE LA TIERRA ENTRE 1950-1970.

Köse 220/39: selected from Köse Yayla 305: Selected from Eastern

Anatolian land race Sivas topbaş 111/33: Selected from Sivas

land race Sertak 52: Selected from North east land

race, Sürak 1593/31: Yektay 406: Aköz 867: Ak702: Selected from land race

(Eskişehir)

KUNDURU KARAKILÇIK

SOME OF DURUM WHEAT CULTIVARS DEVELOPED BY SELECTION THROUGH LAND

RACES BETWEEN 1950-70. ALGUNOS DE CULTIVARES DE TRIGO DURO

DESARROLLADO POR LA SELECCIÓN POR RAZAS DE LA TIERRA ENTRE 1950-1970.

Akbaşak 073/144 Sarı Bursa 7113 (1963, Ankara

Univ.) Karakılçık 1133 (1964, Edirne) 185.1 (1964, Eskişehir) Kırmızı 5132 (1967, Edirne) Kunduru 1149, (1967,Eskişehir) Berkmen 469 (1967, Ankara)

WHEAT IMPROVEMENT STUDIES IN TURKEY

ESTUDIOS DE MEJORA DE TRIGO EN TURQUÍA

1925, Eskişehir Establishment of research institutes (1960’s, total 56

TAGEM institutes(7 central+ 8 regional+ 41 crop specific) + 12 soil and water resources res. inst.)

23 Fac. Of Agriculture Memorandum of understandings;CIMMYT(1980) and

ICARDA(1986) National temperate cereals project (1969-1996, AEARP) ARP ;(1996-ongoing) TUBİTAK projects, EU projects

BREEDING OBJECTIVES Central and transitional zonesObjectivos de mejoramiento (Central y zonas de

transición)

Bread wheat; high yielding and yield stability tolerance to yellow rust, red grain color, thinny bran, high prot. content

Durum wheat; cold tolerance, competitive grain yield to bread wheat, acceptable industrial quality, kernel vitreousness, high 1000 and hl. Weights, high prot. Content, yellow pasta and semolina color

BREEDING OBJECTIVESCoastal areas; (Marmara, Aegean,

Southeast Anatolia)Objectivos de mejoramiento Areas de la costa

Bread wheat; – Farmers: high yielding, drought- heat

tolerance, cold tolerance, yellow rust resistance,

– Milling: Semi hard white grain, thinly bran and low ash content,

– Technological : High energy value (lour), suitability for baklava, börek, aşure, flat bread, pide, loaf

Durum wheat;– Farmers: High yielding, drought- heat

tolerance, cold tolerance, early-medium maturing, leaf rust resistance, lodging resistance,

– Macaroni-semolina industry: Plump grain, kernel vitreousness, yellow semolina color,

– Bulgur industry. Plump grain, tolerance to some yellow berry, thinly bran, yellow color

BREEDING AND SELECTION METHODS, EMPLOYED

MEJORA Y SELECCIÓN DE MÉTODOS, EMPLEO

Introduction, combination and mutation

Combination breeding; spring/ winter, spring/spring, winter/winter crosses– Pedigree– Bulk,– Modified Bulk

BREEDING STAGES IN BW AND DW

Las etapas de mejoramiento para T.duros Y

T.harinero

After crossing; F1-F6 segregating material ( 6 years) PYT (1 years) YT ( 2 years) RGT (3 years x 3 locations) Variety release trials ( 3 years x 3

locations)– DUS, VCU tests

DW CROP DEMAND PROGRESS OF SOME STAKE HOLDERS FROM PAST TO TODAYPROGRESO DE CULTIVOS DE LA DEMANDA DE ALGUNOS

TITULARES DE CONSUMO DEL PASADO PARA HOY (T.Duros)

Farmers Bulgur industry

Pasta industry consumers

past

High yielding

High purity and plumb kernel

High purity and vitreous

Tasty and not sticky

Today

High yielding

clean, plumb, no red BW contamination, no barley kernel, free of disease thinny bran, low ash content, yellow color

clean, plumb, vitreous, good semolina color, high protein content

Good bulgur aromatic, yellow color, no red BW, high nutritional value, yellow macaroni color, suitable for secondary heating, not sticky

BW CROP DEMAND PROGRESS OF SOME STAKE HOLDERS FROM PAST TO TODAY PROGRESO DE CULTIVOS DE LA DEMANDA DE ALGUNOS TITULARES DE CONSUMO DEL PASADO PARA HOY (T.harinero)

Farmers MİLLERS Bakery indust.

consumers

past High yielding

Clean material,

High dough water absorbtion

today High yielding, no lodging, yellow rust resistance

High flour extraction rate, thin bran, low ash content, white flour color

High dough water absorbtion, high energy value, high wet gluten ratio (over 27)

Loaf:Late staling, no granulation, no crust cracks, sponge like structure

RELEASED CULTIVARS (1969-2010)

Variedades, lanzados (1969-2010)

Central and transitional zones– Bread wheat;53– Durum wheat;14

Coastal araes– Bread wheat;59– Durum wheat;24

Parental situation; seldom shared parent 5 DW with landrace parent, …BW with landrace parent

UNIVERSITIES IN WHEAT BREEDING

Mejoramientos en la universidades

23 Faculties of agriculture Each has dept.of field crops Basic mission; teaching, basic

research , extension and training. Many of them have adequate number

of well trained research staff Many of them had their Msc. or Ph.D at

abroad

UNIVERSITIES IN WHEAT BREEDING Mejoramientos en la universidades

Some contributions to applied researches through basic researches

M.Sc and Ph.D post graduate education No adequate infrastructure for applied

researches in the most of universities, Relatively adequate for lab. activities Several of them have non permanent

wheat breeding program

UNIVERSITIES IN WHEAT BREEDING

Mejoramientos en la universidades

Academic proceeding depends on number of SCI index papers, not variety development,

There is no permanent collaboration between NARS and Universities,

Fund sources: University revolving budget, SPO, EU and TUBİTAK- more than 1 billion US $/year

Only 9 varieties developed,

GaziantepGaziantep

AdıyamanAdıyaman

DiyarbakırDiyarbakır

ŞanlıurfaŞanlıurfaMardinMardin

BatmanBatman

SiirtSiirt

ŞırnakŞırnak

KilisKilisHarran University

Southeastern AnatoliaSoutheastern AnatoliaSureste de AnatoliaSureste de Anatolia

WHEAT SCIENCE IN THE FAC. OF AGRİCULTURE IN THE HARRAN

UNIVERSİTY LA CIENCIA DEL TRİGO EN LA FAC. DE LA

AGRICULTURA EN LA UNIVERSIDAD DE HARRAN

Established in 1978 9 departments including Field Crops, 1 full, 1 assoc., and 1 assist. Prof. Dr., No adequate infrastructure for field trials, Presence of non permanent wheat

development program 2DW varieties developed , 1 royalty right sold to private company

WIDELY GROWN CULTIVARSAmpliamente cultivado variedades

Central and Transitional zone Bread wheats; Gerek-79, Katea-1, Pehlivan,

Bezostaja-I, Durum wheats;Mirzabey-2000, Kızıltan-91,

Ç.1252, Kunduru-1149,Yılmaz-98, Altın-98, Coastal zones; Bread wheats;Darıel, Nurkent, Ceyhan-99,

Adana-99, Guadalupe, Yüreğir-89, Durum wheats; Svevo, Burgos, Sarıçanak-98,

Fırat-93, Fuatbey-2000, Amanos-97, Salihli-92, Harran-95

DISEASES , PEST AND WEED STUDIES, STATUS OF VARIETIES

Enfermedades, Plagas y Malezas

Koruklu-2010Thrips damage, Koruklu-2010

TARM pathology lab: over 20 000 entries tested (1972-97)

Most of Bread wheat: susceptible or moderate susceptible to yellow rusts

Most of Durum wheat: S or MS to leaf rusts

Partial biological control of sunn pest

Chemical control for many pest,disease and weeds

QUALTY EVALUATION (DW)Calidad Y EVALUACIÓN

Preliminary yield trials

Yield trials Regional yield trials

1000 KW 1000 KW 1000 KW

Vitreousness Vitreousness Vitreousness

Protein % Protein % Protein %

SDS sedim. SDS sedim. SDS sedim.

Semolina yield Semolina yield

Wet gluten

Semolina color

Spaghetti making

cooking tests

QUALITY EVALUATION (BW) Calidad Y EVALUACIÓN

Preliminary yield trials

Yield trials Regional yield trials

1000 KW 1000 KW 1000 KW

Vitreousness Vitreousness Vitreousness

Protein % Protein % Protein %

PSI PSI PSI

SDS sedim. SDS sedim Zeleny sedim.

Flour extrac. Rate%

Mixograph, farinograph

Alveograph

Bread making quality

BIOTECHNOLOGICAL STUDIESBIOTECNOLÓGICAS ESTUDIOS

•Several studies on genetics relationships, yellow rust, leaf rust, nematode resistance, double haploids employing PCR, SSR, RAPD markers(Furan and Yuce, 2009;Tonk et al., 2008; Senay and Savaskan,2005; Akar,2004Göçmen ve ark., 2003a,b; Göçmen, 2001)• Not routine •Italian programme ( genetic selection for 7 characteristics)

AVERAGE YIELD PERFORMANSE OF DW CULTIVARS vs ITALIAN AND

ESPANOL’SRendimiento de variedades del Turco vs. Espanol y

ItalianSource: ttm,2010

230

240

250

260

270

280

290

GenelMirzabey Kızıltan-91 Ç-1252 Altıntaş Ankara-98 Gen. Ort.

477,0517,8

547,6

483,6528,1

481,0 465,4

537,6 521,2

474,4438,8 433,8

526,5505,8 496,6 504,8

0

100

200

300

400

500

600

Çeşitler

Veri

m (

kg

/da)

548.6

503.4526.4 531.5 531.3 524.2

491.3528.2

0

100

200

300

400

500

600

Şölen-2002(st)

Fırat-93 (st) Ege-88 (st) Sarıçanak-98(st)

Svevo (st) Burgos Durbel Std. Ort.

Çeşitler

Veri

m (

kg

/da)

503.8 496.6 481.3506.4 490.7 508.3

541.5

464.9

529.5

591.7

497.9

0

100

200

300

400

500

600

Çeşitler

Ver

im (k

g/da

)

Central and transitional (rain fed)

South east Anatolia (Coastal)

Çukurova (Coastal)

Aegean (coastal)

Registration

Value for cultivationand use (VCU)

observations, yielddisease, quality

DistinctionUniformityStability (DUS)

evaluation

Releasecommittee

decisionNational list

VARIETY RELIASE AND REGISTRATION PROCEDURE (VARIEDAD RELIASE Y PROCEDIMIENTO DE REGISTRO Kaynak:TTSM,2010

SEED PRODUCTION AND SUPPLY (2009)

PRODUCCION DE SEMILLAS Y ALIMENTACIÓN (2009)

Total Production (ton)

Import(ton)

Supply(ton)

Export(ton)

Demand meeting %

Durum wheat supply(ton)

Public 125274

20 141839

0 42 22253

Private 102577

1031 70055 0 10758

Total seed demand

540000 ton /year

ACREAGE, PRODUCTION AND YIELD

SUPERFICIE, PRODUCCIÓN Y RENDIMIENTO

kaynak.tarimist

YieldBread

wheat kg ha-1

Yield durum wheat

Kg ha-1

Yield advanta

geDurum/B.wheat

%

2.26 2.38 5,3

2.32 2.25 -3

2.36 2.32 -2

2.13 2.00 -6

2.20 2.08 -5,5

TotalProduct.

(000ton)

Durum wheat

( 000tons)

BreadWheat

(000 tons)

21 000 5 000 16.000

21 500 4 500 17.000

20 010 3 500 16.510

17 234 2 709 14.525

17 782 2 782 15.000

years

Total WHEAT acreage

(000ha)

Durum wheat

(000ha)

Bread Wheat(000ha)

2004 9.300 2.100 7.200

2005 9.250 2.000 7.250

2006 8.490 1.510 6.980

2007 8.097 1.354 6.743

2008 8.090 1.340 6.750

BW PURCHASING CRITERIA IN LOCAL COMMODITY MARKETSCOMPRA DE CRITERIOS EN LOS MERCADOS DE

PRODUCTOS LOCALES

•High hlt weight,

•high 1000 kernel weight,

• low sunn pest damage,

•no weed and other grain,

•no disease grains and inert material, contaminations,

• high flour extraction rate,

•high prot. Content,

•high energy valuePurchasing hall (Konya)

DW PURCHASING CRITERIA IN THE LOCAL COMMODITY

MARKETS COMPRA DE CRITERIOS EN LOS MERCADOS DE

PRODUCTOS LOCALES

high 1000 kw, high hlt. weight, uniform, plumb , clean crop, low sunn pest damage, high protein content, varieties with yellow semolina color

% 10 sunn pest damage ; reduces market price with 36 US $/ ton,

%10 sunn pest and red BW kernels; 41 US $ /ton (Özberk ve ark.2005)

Sun pest damage

WHEAT INDUSTRYTRIGO EN LA INDUSTRIA

Bread wheat– Total 700 milling plants– Plants; 28.8% Central Anatolia, 19.2% Marmara, 20.1% Black

sea– Capacity use:45%

Durum wheat; – Total 25 macaroni plants– Plants; 39% G.Antep, 43% Central Anatolia, 18% Aegean– Total macaroni production capacity: 3935 tons /day– Capacity use : 60%

Bulgur– Total 48 major plants, (Karaman and G.Antep majority)

EXPORT-IMPORTEXPORTACIONES Y IMPORTACIONES

Bread wheat;– Ave. BW export:– Ave. BW import: 1 924 520 tons(2005-09)– Ave. Flour export: 1 485 400 tons (2005-09)– Source: Flour Indust. Assoc.(usd) ,2010

Durum wheat– Ave. DW export:198 086tons (2000-08)– Ave. DW import: 35 043 tons (2000-08)– Ave. Macaroni export: 113050 tons (2000-08)– Ave. Macaroni import: 670 tons (2000-08)– Source: Macaroni Indust. Assoc.,(msd), 2008

SOME PROGRESS, OBTAINEDALGUNOS AVANCES, OBTENIDO

Bread wheat; relatively high yielding performance, drought and heat tolerance, variety development for supp. irrigation, lodging resistance, early maturing type, yield stability, acceptable milling and end product quality

Durum wheat; close yield potential to BW, kernel vitreous ness, lodging tolerance, cold tolerance, yield increase, early maturing, yellow semolina color

General: extensive and effective computer use, presentation techniques, effective field trials and evaluation

NO EFFECTIVE PROGRESS FOR THE FOLLOWING AREAS..

NO HAY AVANCES EN VIGOR DE LAS SIGUIENTES

ÁREAS

Germplasm development for disease resistance, Utilization from wild relatives, Utilization from genetics selection methods, Cooperation with plant protection Res. Ins. in

resistance breeding, Breeder qualification, number and education of

assistant staff Effective use of lab. facilities

EXPECTATION OF VARIOUS DW.CONSUMER GROUPS

LAS EXPECTATIVAS DE LOS GRUPOS

Farmers; High net return per unit area,– Hybrid wheat???, high premium for high quality

No dramatic demand changes in bulgur industry,– Bulgur production possibilities from some hard

bread wheat varieties Priority is still yellow pasta color in macaroni

industry, Modification possibilities in end products,

– Biofortified pasta,– Micronutrient enrichment in pasta and wheat

EXPECTATION OF VARIOUS BW CONSUMER GROUPS

LAS EXPECTATIVAS DE LOS GRUPOS

Farmers; high net return per unit area,Hybrid wheat??? High premium for high quality

Milling industry; thin bran, high flour extraction rate(%)

Bakery industry; high energy value, high water absorption rate(%), suitability for biscuit, pide, baklava, flat bread, loaf, aşure, etc.

HOW STRATEGY MUST BE FOLLOWED FOR THE FUTURE?

ESTRATEGIA COMO DEBE SEGUIR PARA EL FUTURO ?

Sustainability, Multidisciplinary studies, Genetics selections-routine , More focus on wheat genetic

resources, Hybrid wheat studies, Biofortification, Establishment of specific end use

base private wheat research centers

THANK YOU FOR YOUR ATTENTION…

GRACIAS POR SU ATENCION..

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