Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2022, Vol. 3, Issue 1, Part A
A single onion crop water requirement and irrigation schedule validation by the integration of Arc GIS Tool and CROPWAT 8.0 model: Case study in Fogera, Libokemkem, and Dera districts, Amhara region, Ethiopia


Author(s): Dawit Yihunie

Abstract: The motivation for this research has been enhanced to increase agricultural productivity and improve the living standards of the community in the sub-tropical part of Ethiopia. The CROPWAT 8.0 FAO simulation model is carried out to determine the proper water and nutrient use in all onion crop growing seasons. The objective of the present study is to determine the onion crop water requirement (CWR) and irrigation scheduling (IRS) by using four significant input parameters: reference evapotranspiration (ETO), crop, rain, and soil data. The average crop evapotranspiration (ETC) values for all growing seasons are 27.2mm/dec (initial stage), 88.4mm/dec (developing stage), 136.7mm/dec (middle stage) and 129.2mm/dec (late season). Whereas the average crop coefficient (KC) values were found to increase from the initial to final stage (0.7 to 3.56). Finally, the crop water requirement (CWR) of the onion crop is very high (mid-season), high (late-season), medium (developing season) and low (late-season). As a consequence of the yield reduction in onion crops were 4.3% (stage-A), 7.1% (stage-B), 9.4% (stage-C), and 4.7% (stage-D). Due to this, the high depletion value is recorded in the mid-growth season, while the low depletion value has been recognized in the late growth season as well.

Pages: 10-16 | Views: 160 | Downloads: 92

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How to cite this article:
Dawit Yihunie. A single onion crop water requirement and irrigation schedule validation by the integration of Arc GIS Tool and CROPWAT 8.0 model: Case study in Fogera, Libokemkem, and Dera districts, Amhara region, Ethiopia. J Curr Res Food Sci 2022;3(1):10-16.
Journal of Current Research in Food Science