Wheat is a vital crop in Ethiopia, contributing significantly to the country’s agriculture and food security. Grown mainly in the highland regions, especially in Oromia and Amhara, wheat production is both rainfed and irrigated. The country has traditionally relied on smallholder farmers for cultivation, but large-scale commercial farming has also been expanding. Ethiopia has been striving to become self-sufficient in wheat, and recent efforts include adopting high-yielding varieties, improving agricultural practices, and addressing challenges like pests, disease, and climate variability. Additionally, the government and international partners are promoting wheat import substitution through increased local production.