Abstract:
In response to the growing trend of cultivating traditional rice varieties in the Galle District this study aimed to
select suitable varieties that align with the preference of farmers and consumers. A survey of traditional rice
varieties cultivated in the Galle district led to the collection of thirty traditional rice accessions from the
Germplasm collection of the Plant Genetic Resource Center (PGRC) for preliminary evaluation with 4 traditional
varieties from the Rice Research Station Labuduwa (RRSLd). Preliminary evaluations were conducted during the
2017 Yala season at the RRSLd. Subsequently, five accessions/varieties from the preliminary evaluations, six
varieties from Regional Rice Research and Development Center-Bombuwala (RRRDCBw/RRSBw), and two
improved rice varieties; (Ld 368 and Bw 372) were further evaluated during the 2017/18 Maha season using a
Randomized Complete Block Design with two replicates in RRSLd. The evaluations involved the active
participation of farmers, researchers, consumers, and traders. Varieties were assessed on eight morphological
characteristics. using the pair-wise ranking method of the Participatory Rural Appraisal (PRA) approach. Data
analysis was performed using the Kruskal Wallis One Way ANOVA model. Bw 372 and Ld 368 received above average rankings, with Suwandal (RRSLd) achieving the highest score for cooked rice quality. In the overall
evaluation Ld 368, Kahawanu (4250), Kuruluthuda (RRSBw), and Suwandal (RRSLd) emerged as preferred
choices. These selections were tested in farmer fields during the 2018 Yala season with Ld 368, Kuruluthuda
(RRSBw), and Kahawanu recording higher yields. In the 2018/19 Maha season, all the varieties tested in the 2018
Yala season were tested in farmer fields except Kahawanu (4250). Ld 368 and Bw 372 outperformed others in
farmer fields. Based on farmer preference and yield performance, Gonabaru (farmer selected) and Kuruluthuda
(RRSBw) were the most preferred traditional rice varieties, followed by Suwandal (RRSLd) and Rathdal
(RRSLd).
