Queensland chickpea industry expands Indian cuisine
Indian cuisine lovers are enjoying the benefits of the new giant Queensland-bred chickpea variety ‘Kyabra’.
New varieties and improved farming practices developed by scientists from Queensland’s Department of Primary Industries & Fisheries (DPI&F) have made it possible for growers to make the most of the fast-growing international demand for premium quality Queensland chickpeas over the last three years.
Chickpeas are a staple part of the diet in India and Pakistan with desi varieties split and used to make dhal - a thick spicy stew.
DPI&F’s Moti and Kyabra varieties, released in 2003 and 2005, have supported the expansion of the Queensland chickpea industry in Central Queensland and the Western Downs. Coupled with research showing the benefits of deeper planting in dry conditions, the Queensland crop has expanded over seven-fold in ten years, boosting the State’s annual export earnings by $35 million.
With industry feedback in Australia and overseas indicating Kyabra chickpea is a real winner, chickpea plant breeder Col Douglas says DPI&F is continuing to search for new and improved lines.
"The search for new genetics has focussed on Russia with the Biloela Research Station one of three sites in Australia selected to nurture 500 Russian chickpea lines from the famous Vavilov Institute in St Petersburg," Col said.
"As part of the Pulse Breeding Australia national chickpea breeding program, in partnership with the Grains Research & Development Corporation, we are evaluating the Russian lines to identify new sources of drought and disease resistance," Col said.
Story: Cindy Benjamin
Last reviewed 16 June 2008
