Wheat is one of the four most important food grains in Ethiopia. As a source of calories in the diet, wheat is second to maize. In terms of the area of production, wheat is fourth, after teff, maize, and sorghum. In terms of the value of production, it is 4th or 5th, after teff, enset, and maize, and approximately tied with sorghum.
Wheat production has expanded rapidly in the past decade. According to the CSA, wheat production has grown at 7.5% per year since 1995-96 and at 9.3% over the past decade.