Response of tef (Eragrostis tef (Zucc).Trotter) to Organic and inorganic fertilizers in Ethiopia: Review

Authors

  • Chala Tamiru

Keywords:

Tef, Organic and in organic fertilizers, integrated soil fertility management, yield

Abstract

Tef [Eragrostis tef (Zucc.) Trotter] is a highly valued crop in the national diet of Ethiopians. It is major crops grown in Central highlands of Ethiopia under wide range of Agro ecological condition. Integrated nutrient management is the best approach to supply adequate and balanced nutrients to increase crop productivity in an efficient and environmentally benign manner, without sacrificing soil productivity of future generations. The objective of this review was to investigate the effect of organic and inorganic fertilizers as well as their combination on growth, yield and yield components of tef. Applications of chemical fertilizers mainly Urea and DAP have been started some four decades ago to improve soil fertility for enhanced crop production. Untenable increases in the price of fertilizers coupled with their adverse effects on the soil and reduced recovery efficiency of fertilizers by crops are the bottlenecks that prohibit the indiscriminate use of this technology. On farm using of organic fertilizers is inadequate due to some parts of the country us it as source of energy. Though ISFM is the notably preferred option in replenishing soil fertility and enhancing productivity, it is not yet widely taken up by farmers due to access or availability of inputs, use of organic resources for other purposes in place of soil fertility, transporting and management of organic inputs and economic returns of investments. Therefore, research needs to conduct detailed study on the best combinations of inputs that can boost crop yield in different farming systems and soil types.

 

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Published

2021-06-28

How to Cite

Tamiru, C. (2021). Response of tef (Eragrostis tef (Zucc).Trotter) to Organic and inorganic fertilizers in Ethiopia: Review. International Journal of Horticulture, Agriculture and Food Science, 5(3). https://journal-repository.com/index.php/ijhaf/article/view/3794