[01] Gadisa Alemu, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [02] Alemu Dabi, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [03] Negash Geleta, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [04] Ruth Duga, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [05] Tafessa Solomon, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [06] Habtemariam Zegaye, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [07] Abebe Delasa, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [08] Abebe Getamesay, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [09] Dawit Asnake, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [10] Bayisa Asefa, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Asella, Ethiopia. [11] Yewubdar Shewaye, Dabre Zeit Agricultural Research Center, Bishoftu, Ethiopia. [12] Bekele Geleta Abeyo, CIMMYT, Addis Ababa, Ethiopia. [13] Ayele Badebo, CIMMYT, Addis Ababa, Ethiopia.

The development of new varieties with high yield and acceptable levels of stability is an important breeding program. The performance of a given genotype depends on its genetic potential and the environment upon which it is grown. Deka is a commercial name given for a newly released bread wheat variety with the pedigree name ATTILA/3*BCN*2//BAV92/3/KIRITATI/WBLL1/4/DANPHE which originated from CIMMTY. It was developed and released by Kulumsa Agricultural Research Center for low to mid-altitude of wheat growing agro-ecology of Ethiopia. The variety showed higher grain yield performance than the check and it has good agronomic characteristics and early maturing type as compared to the current varieties. Deka consistently out-yielded other tested bread wheat genotype over two years. Combined years over locations analysis revealed that it had produced an average yield of 3150 kg/ha and has wide adaptability. The newly released bread wheat varieties moderately resistant to stem rust, and yellow rust and comparable for leaf rust disease and Septoria with the standard checks Kingbird and Ogolcho) and local check Hawi. It proved to be more resistant to stem yellow and leaf rust as compared to all currently produced varieties in the low land part of wheat growing agro-ecologies. Deka offers new hope for resource-poor farmers in stem rust-prone areas of Ethiopia. Deka has white grain color and it has good general acceptance for bread with high quality.

Deka, Genotype, New Variety, Out-yielded, Rust

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