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Factors influencing adoption of improved bread wheat technologies in Ethiopia: empirical evidence from Meket district

2022; Elsevier BV; Volume: 8; Issue: 2 Linguagem: Inglês

10.1016/j.heliyon.2022.e08876

2405-8440

Negussie Siyum, Almaz Giziew, Azanaw Abebe,

Microfinance and Financial Inclusion

This study was conducted in Meket district of Amhara National Regional State in northern Ethiopia. Cross-sectional data was used for the study, which was collected from 214 randomly selected agricultural households using a structured interview protocol. With the help of the double hurdle model, factors were identified that influence the probability of adoption and the intensity of use of improved bread wheat varieties and associated technologies in the study area. The first hurdle of the model suggests that the number of oxen in the household, cell phone ownership, the level of education of the head of the household, and access to extension services significantly influenced the likelihood of improved adoption of bread wheat varieties. The first hurdle of the model suggests that the number of oxen in the household, cell phone ownership, that the number of oxen in the household, cell of the household, that the number of oxen in the household, cell services significantly that the number of oxen in the household, cell bread wheat varieties. The intensity of the improved adoption of bread wheat varieties was significantly linked to ownership of the main plots, participation in farm demonstrations, awareness of the shattering problems of local bread wheat varieties, and the annual income of the household. The results of this study highlight the importance of economic (such as the number of oxen) and institutional (such as access to advice) factors in relation to agricultural advice and communication, participation of farmers in farm demonstrations, wealth creation and the recognition of the farmers' perception of improved attributes of bread wheat varieties. Development interventions should aim to target such economic, institutional and psychological factors in order to promote wider adoption of improved bread wheat technologies.