Zimbabwe’s durum wheat imports drop by 17% amid push for self-sufficiency

ZIMBABWE – Zimbabwe has reported a 17% decrease in durum wheat imports in the first half of 2024, signaling a renewed focus on wheat self-sufficiency.

This development comes on the heels of the country’s achievement of bread wheat self-sufficiency since 2022.

According to the Zimbabwe National Statistics Agency (ZimStats), the value of unmilled durum wheat imports fell from US$65,377,188 in the first half of 2023 to US$48,270,623 in the same period this year, attributing the decline to government’s concerted efforts to bolster local wheat production and reduce dependency on imports.

Local wheat production has seen a remarkable increase since 2022, with 375,000 tonnes produced that year, surpassing the annual requirement of 360,000 tonnes.

The trend continued in 2023, with a record 467,905 tonnes harvested. This year, the government announced an incentive planning price of US$440 per tonne for wheat, encouraging farmers to exceed the planned hectarage of 120,000. As a result, an output of over 600,000 tonnes is anticipated.

Despite these successes, Zimbabwe still faces challenges in producing durum wheat, a hard wheat variety essential for making high-quality bread flour.

Currently, the country produces soft wheat, which must be blended with imported durum wheat.

To address this, the government is exploring the commercial production of durum wheat. Dr. Dumisani Kutywayo, Chief Director of the Department of Research and Specialist Services (DRSS), noted that previous efforts to commercialize durum wheat varieties were hampered by low demand. 

However, the recent increase in imports suggest a shift in demand due to local production of pasta, biscuits and other products.

Therefore, the Crop Breeding Institute (CBI) is poised to revisit the issue of durum wheat commercialization. “There have to be takers of the varieties,” Dr. Kutywayo emphasized. 

Grain Millers Association of Zimbabwe (GMAZ) Chairperson, Mr. Tafadzwa Musarara, confirmed that durum wheat is currently imported and blended with local wheat to produce quality flour for standard bread.

The government’s renewed focus on durum wheat aims to further reduce import dependency and enhance food security.

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