SEED Co has unveiled a new flagship wheat variety, SC W9104, designed to boost yields, improve grain quality and enhance resistance to emerging diseases, as Zimbabwe’s wheat sector prepares for the 2026 winter cropping season.
The launch comes as Zimbabwe pushes for wheat self-sufficiency amid climate variability, rising input costs and increasing disease pressure, with the new variety expected to offer farmers a more resilient, high-performing option across irrigated wheat-growing regions.
The company said the variety was developed in response to changing climatic conditions, evolving disease pressures and shifting consumer and industry requirements.
“SC W9104 is designed to mitigate the impact of stripe rust (yellow rust), a disease increasingly prevalent in Zimbabwe, while offering improved adaptability to warmer winters and other environmental challenges,” said Seed Co public relations manager Wendy Madzura.
The variety also responds to market demand for superior end-use quality, including improved white flour colour, alongside enhanced yield potential and resilience.
“SC W9104 brings together high productivity, disease resistance and quality attributes required by both farmers and the milling and baking industries,” she said.
Seed Co said the variety was available on the market, with farmers encouraged to incorporate it into their cropping programmes for the 2026 winter season.
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The company noted that the performance of SC W9104 is underpinned by improved genetics that deliver high yield potential, resistance to major wheat diseases, better stress tolerance and superior grain quality.
“These gains are maximised through good agronomic practices, including proper seedbed preparation, balanced nutrient management, timely weed and pest control and efficient water use,” the company added.
SC W9104 is suited to a wide range of agro-ecological regions, provided essential production requirements such as irrigation are met.
Beyond yield improvements, Seed Co said it remained focused on enhancing wheat end-use quality, which is critical for millers and bakers.
Research efforts continue to target what the company described as the optimal balance between high yields and strong baking qualities, including gluten strength, test weight and protein content.
