Gazipur Agricultural University’s Agronomy Department has developed a new salt-tolerant wheat variety named “GAU Wheat-1.” Led by agricultural scientists Prof M Moynul Haque and Prof Md Mosiul Islam, the variety was developed after years of research and field trials.
In a press release issued on Wednesday, Assistant Registrar Mohammad Akbbas Uddin of the university’s Public Relations Department said the new wheat variety is salt-tolerant, high-yielding, and rich in protein.
According to the researchers, GAU Wheat-1 is the university’s 91st developed variety. It was tested from 2021 to 2023 in farmers’ fields in the southern saline regions of the country and proved to be both salt-tolerant and high-yielding. Following satisfactory results in six locations under the Seed Certification Agency’s evaluation, the National Seed Board approved the variety on June 17.
The wheat contains high protein and glutenin, which help body growth, energy supply, and immune function. The variety matures quickly and can be harvested within 95 to 100 days after sowing, making it ideal for planting after the Aman season.
The wheat plant has large stalks and more grains per spike, resulting in more straw, which is useful as cattle fodder. In normal soil, the yield is 4.5 tonnes per hectare, and in saline soil, it is 3.75 tonnes.
The inbred variety is resistant to diseases like blast and rust, with an average 10–15% higher yield than common varieties. Its salt tolerance helps regulate sodium chloride levels in the body, improving water and nutrient absorption.
Vice-Chancellor Prof GKM Mostafizur Rahman said the development is a milestone for both the university and the agriculture sector. He noted that it offers a solution for farming in the country’s saline coastal regions and contributes to national food security.