The Kenya Agricultural and Livestock Research Organization has developed bread wheat varieties (hereafter wheat varieties) for various stresses and quality in a period spanning over 85 years. During this period, 180 wheat varieties have been released to farmers for use. The goal has been to contribute to enhanced food security as well as economic development at the farm, community, and national levels. Through strategic partnerships, the goal of the wheat breeding programme extends to regional and global frontiers. Overtime, the breeding objectives that guide the long term research agenda included high and stable yields, tolerance to biotic and abiotic stresses, such as drought, acid soils, pre-harvest sprouting, diseases (especially stem and yellow rusts) and insect pests. The quality aspects considered were protein content, grain density and flour and baking qualities. The varieties obtained with each of these qualities are available for growth in various agro climatic zones of the country.