Uganda develops aromatic rice varieties to cut imports and boost farmers

Uganda may soon reduce its reliance on imported aromatic rice, as scientists finalize testing of locally developed varieties designed to rival popular brands.

Researchers say the new rice could help the country save millions of dollars in import costs while increasing incomes for local farmers.

Rice consumption in Uganda has risen sharply over the past decade, particularly in urban areas. However, much of the rice sold in shops and markets is imported, as consumers often prefer long-grain varieties with a distinct aroma and soft texture when cooked.

According to scientists at the National Agricultural Research Organisation (NARO), that preference has shaped years of research aimed at closing the quality gap between domestic and imported rice.

Designed to match consumer preferences

Dr. Jimmy Lamo, a rice breeder at NARO, says the newly developed varieties were intentionally bred to resemble a popular aromatic rice widely consumed across East Africa.

He noted that the goal was to ensure local production of rice with qualities similar to imported versions by making it “aromatic and slightly sticky.”

"When the producer connects to the market and the consumer, the final consumer knows they are getting Supa rice in large quantities," Dr. Lamo said.

Beyond aroma and texture, yield was a central focus. Higher productivity per hectare could make the new varieties more attractive to farmers, improving profitability while expanding domestic supply.

From laboratory to field

The rice was developed by Uganda’s National Agricultural Research Organisation with support from Japan. It has already progressed beyond experimental plots and is undergoing final evaluations before wider release.

Researchers say the breeding program now incorporates feedback from across the value chain — including farmers, millers, traders, and consumers — to ensure the rice performs well from harvest to plate.

That approach responds directly to long-standing concerns in the market.

Richard Byekwaso, a rice trader, says imported brands continue to dominate sales because of perceived quality differences.

"Ugandan rice is substandard because we lack modern machinery for proper grading. Also, there are lots of stones in our local rice," he says.

Improving post-harvest handling and milling technology remains a key challenge. Scientists acknowledge that grain quality depends not only on seed genetics but also on processing standards and infrastructure.

Economic and regional potential

Rice is considered one of Uganda’s most promising commercial crops. With growing demand both domestically and in neighboring countries, researchers see significant export potential if quality standards are met.

"Rice is a lucrative crop that you can invest in and earn income from," Dr. Lamo says. "There is demand and strong purchasing power in neighboring countries. As a cereal crop, it is a good investment and helps feed large and growing populations."

If approved for widespread cultivation, the new aromatic varieties could reduce import dependence, strengthen food security, and provide a buffer against volatile global food prices.

With additional varieties in the pipeline, Uganda’s rice sector may soon reclaim shelf space at local market stalls — this time with home-grown grains competing confidently against imported brands.