23rd-24th November 2026
Dubai, UAE | Hybrid EventGLOBAL AGROVET RESEARCH CONFERENCE
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ARCC JOURNALS
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ARCC JOURNALS
29 December 2025
Meeting Market Demand: New Chickpea Lines for Roasting and Biotic Stress Tolerance
29 December 2025
Chickpea is a globally significant pulse crop, with India contributing over 80% of its production. Roasting is a crucial value-addition component for chickpea, significantly enhancing its marketability and consumer appeal. Breeding for market-preferred traits like superior roasting quality can significantly benefit farmers by allowing them to fetch a higher premium in the market. In the state of Karnataka, India, chickpea is primarily grown for this purpose, where consumer preference favours bold seeds with thin seed coats. However, the commonly used roasting variety ‘A-1’ is now highly susceptible to Fusarium wilt disease, while the wilt-resistant variety Super Annigeri-1 lacks desirable roasting traits due to a rough and wrinkled seed surface. A collaborative study (ICRISAT & UAS-Raichur) was conducted to identify genotypes combining high yield, superior roasting quality, and environmental stability. An initial screening of 58 advanced breeding lines (2019–20 to 2022–23) identified a set of 12 promising lines based on seed yield, seed size, roasting traits and wilt resistance. These lines were evaluated in Rabi 2023–24 across three locations (Bidar, Kalaburagi, and Raichur) in Karnataka state, revealing significant genotype × environment (G×E) interactions for key traits including seed yield, plant height, 100 seed weight, pod number, and grain iron content. Four genotypes (ICCV-191256, ICCV-191156, ICCV-191151, and ICCV-191159) showed both high yield and excellent roasting traits. Further evaluation in Rabi 2024–25 across six locations (Bidar, Kalaburagi, B’ Gudi, Raichur, Siruguppa and Hagari) confirmed ICCV-191156 as a consistently superior performer. ICCV-191156 not only received the highest overall acceptability score for roasted chickpea (T9-point hedonic scale) but also claims desirable nutritional qualities (high protein (22.72 % Before roast and 22.39 % after roast), iron (216.66 ppm with seed coat), zinc (49.99 ppm), carbohydrate (59.91 % Before roast and 61.05 % after roast) & low fat (3.79 % Before roast and 3.94 % after roast) and resistance to Fusarium wilt along with pod borer tolerance. These findings highlight the importance of multi-environment selection and the potential of targeted genotypes to enhance both productivity and consumer as well as commercial appeal in chickpea cultivation
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