From bakers to pregnant women, PAU's fresh wheat varieties cater to specific & evolving consumer needs
Ludhiana: Punjab Agricultural University (PAU), which once made the country self-sufficient in foodgrain production, is now leading efforts to make wheat varieties that meet the evolving demands of different segments.
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Among them are regular consumers, bakers, and health-conscious households as well.
In the early years, when food security was a challenge in the country, PAU's primary goal was to develop high-yielding varieties. This was especially evident during the Green Revolution as the university adapted and developed several wheat varieties, playing a crucial role in making India self-sufficient in wheat production. Such varieties, with some yielding up to 30 quintals of wheat per acre, transformed Punjab into the food bowl of the country.
However, as yields increased, concerns emerged about the quality of wheat, particularly the aroma, softness, and whiteness of chapatis made from traditional varieties. Over time, consumers began to notice that modern high-yielding varieties lacked the flavour and light texture of the older desi wheat. Many even began sourcing wheat from other states like Madhya Pradesh despite the higher costs.
This consumer demand for quality rekindled research efforts at PAU.
After nearly a decade of work, the university in 2020 introduced a breakthrough variety — PBW1 chapati. Though its yield is relatively lower — 18 to 19 quintals per acre, it offers excellent chapati quality, comparable to traditional desi wheat. It is superior in aroma, softness, whiteness, and taste. It remains soft and doesn't dry up quickly — the dough made from this wheat remains soft for up to 72 hours, a marked improvement over modern varieties that tend to darken and dry up quickly.
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The traditional desi wheat varieties were more prone to disease like yellow rust and brown rust. This variety is an improvement on the desi variety, having the similar qualities, but more resistant to the diseases.
In a further push to meet nutritional demands, PAU also developed PBW zinc 2 last year, a biofortified wheat variety with 25% more zinc content than conventional varieties. It yields around 23.5 quintals per acre, which is on a par with traditional wheat varieties.
It is targeted towards pregnant women and growing children, as zinc is an essential micronutrient for immune function and development. This variety is an improvement over the earlier PBW zinc 1 released in 2017, offering enhanced nutritional benefits without compromising on yield.
As another addition to specialised varieties last year, PAU also introduced PBW1 biscuit, a variety tailored for the baking and processed food industry.
It was released last year. Derived from European germplasm and adapted to Indian agro-climatic conditions, this variety shows superior spread factor, which is the key requirement in baking high-quality cookies, so the cookie size and crunchiness is better for the same amount of dough.
It has already attracted international interest, with a non-exclusive agreement signed with General Mills (USA). Farmers interested in growing this variety for the bakery segment are encouraged to collaborate with PAU.
Dr VS Sohu, principal wheat breeder at the department of plant breeding and genetics, said, "The university is focusing on high-quality varieties along with high-yielding ones. These are premium quality varieties, in which the yield may be slightly less, but these can be sold by farmers at a premium to specific markets, if they have a proper marketing channel and ready customer base in place."
PAU vice-chancellor Satbir Singh Gosal emphasised that the university is focusing on creating market-driven, high-quality wheat varieties that go beyond traditional yield goals as well.
"The aim is to innovate and advance solutions to meet the requirements of health-specific consumers and nutrition-sensitive populations. One such variety which is under development is a low glycaemic index wheat, especially for individuals seeking to manage blood sugar levels.
The VC said PAU continues to play a pioneering role, not just in ensuring food security, but in shaping the future of food quality, nutrition, and market-oriented agriculture."
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MAIN HEADER: A LOOK AT SOME LATEST WHEAT TYPES
SUBHEAD: PBW1 chapati
After nearly a decade of work, the university in 2020 introduced a breakthrough variety — PBW1 chapati
Though its yield is relatively lower — 18 to 19 quintals per acre, it offers excellent chapati quality, comparable to traditional desi wheat
It is superior in aroma, softness, whiteness, and taste
It remains soft and doesn't dry up quickly — the dough made from this wheat remains soft for up to 72 hours, a marked improvement over modern varieties that tend to darken and dry up quickly
The traditional desi wheat varieties were more prone to disease like yellow rust and brown rust. This variety is an improvement on the desi variety, having the similar qualities, but more resistant to the diseases
SUBHEAD: PBW zinc 2
In a further push to meet nutritional demands, PAU also developed PBW zinc 2 last year, a biofortified wheat variety with 25% more zinc content than conventional varieties
It yields around 23.5 quintals per acre, which is on a par with traditional wheat varieties
It is targeted towards pregnant women and growing children, as zinc is an essential micronutrient for immune function and development
This variety is an improvement over the earlier PBW zinc 1 released in 2017, offering enhanced nutritional benefits without compromising on yield
SUBHEAD: PBW1 biscuit
PAU also introduced PBW1 biscuit, a variety tailored for the baking and processed food industry, last year
Derived from European germplasm and adapted to Indian agro-climatic conditions, this variety shows superior spread factor, which is the key requirement in baking high-quality cookies, so the cookie size and crunchiness is better for the same amount of dough
It has already attracted international interest, with a non-exclusive agreement signed with General Mills (USA)
QUOTE:
The aim is to innovate and advance solutions to meet the requirements of health-specific consumers and nutrition-sensitive populations. One such variety which is under development is a low glycaemic index wheat, especially for individuals seeking to manage blood sugar levels
Satbir Singh Gosal, vice-chancellor, PAU
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