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Rice is the third most important staple food in Kenya after maize and wheat and it is mostly grown by small scale farmers both for food and cash under irrigated and rainfed production systems. In this study, fourteen F 2.3 segregating populations together with their parental lines, were evaluated during the long and short rainy seasons of 2016/2017 at the Mwea Research Station (KALRO) in a randomized complete block design of three replications for grain yield, quality and agronomic traits. There were significant differences among genotypes for all the traits studied. Genotypes, Nerica 1, Nerica 2 and Basmati-370 matured earliest, whereas genotype, Basmati-370 gave the highest grain yields in both seasons. The F1 generations of crosses of Dourado x Nerica 3 and Mwur 4 x Nerica 3 had the highest positive Specific Combining Ability (SCA) gene effects for panicle length, days to flowering and grain yield. However in the F 2.3 generations, the progenies of Nerica 2 x Basmati-370 and Nerica 3 x Basmati-370 had the highest grain yields. Generations of Nerica 10 x Mwur 4 crosses, had the longest grains whereas the Basmati-370 genotype had the strongest aroma. Generations of NERICA 3 x Basmati 370 and NERICA 2 x Basmati 370 crosses were of mild aroma, but those of K1-99 x KOMBOKA and NERCA 10 were non aromatic. Grain yield was positively significantly correlated with number of productive tillers, number of filled grains and 1000 grain weight indicating that these traits could serve as secondary selection indices for yield. It is inferred that breeding rice cultivars with improved traits for grain yield, long grain and strong aroma would benefit from the utilization of parental and population germplasm identified in this study, in the pursuit of filling the current rice production deficit in the Kenyan consumer markets.

Coffea canephora organoleptic cup attributes are the most important factors that define its price in world markets. Determining the components that contribute to the diversity of organoleptic characters will help in the improvement of these qualities in order to obtain favourable markets. Two hundred and six genotypes from twenty one districts and two research institutes were analyzed by a three member expert panel from Uganda Coffee Development Authority using a 10 point descriptive scale and protocols from, The Coffee Quality Institute of America (CQIA). The results revealed that the evaluators’ organoleptic cup trait ratings were significantly different (p< 0.05) for all attributes, reflecting a diversity of cup interests. Four multivariate groups that were significantly different for fragrance, aroma and flavour were formed offering diverse cup tests to different markets. A variety of fine and commercial flavours were detected in ripe cherry and green roasted beans. Cup balance contributed the highest regression coefficient (R2=0.90) to overall assessment while fragrance/aroma had the least (R2=0.22). The above average rating of 75% for cup balance, flavour, mouth feel, aftertaste, fragrance and aroma revealed that Ugandan Robusta coffees were of high quality with a mild taste. The higher cup acidity among land races,‘nganda’ and ‘erecta’ genotypes revealed that genotypes with high sugars and cup acidity could be selected for from local germ-plasm. Coffee types and environmental factors such as soil texture, altitude and location influenced the content and level of organoleptic cup attributes. A diversity of flavours that exist among Uganda Robusta coffee and has so far remained unexploited, would provide new marketing channels, enhance quality and earn the country the much desired foreign exchange capital.