By Pauline Luba
Micropropagation refers to the growing of plants in closed vessels that contain culture media with nutrients and growth regulators. Since the plants are grown in glass, they are described as in vitro, as opposed to in vivo plants that are grown in soil.  

Knowing the multiple benefits and uses of the bamboo plant, Winnie Namutosi, a Uganda Christian University (UCU) alum and lecturer, and her co-researchers are currently in the laboratory in a bid to micropropagate this member of the grass family, using a growth medium that has nutrients and hormones.

To produce the micro propagated plants, clear protocols are needed. These protocols are not yet known, and that is what Namutosi and her colleague researchers— Prof. William Kisaalita, Joel Karama and Joseph Galiwango  — are attempting to develop. Namutosi also has worked with UCU academics and researchers Bulyaba Rosemary, Nakanwangi Mildred Julian, Buteme Ruth, Sseremba Godfrey and Kizito Elizabeth Balyejusa to decipher the reproductive barriers that hinder improvement of African eggplants. The study findings were published in Euphytica under the title “Compatibility Barriers affecting Crossability of Solanum aethiopicum and its relatives” 

It is no surprise that Namutosi is part of the group that is developing the bamboo tissue culture protocols. She comes from Sironko district in eastern Uganda, where smoked bamboo shoots are one of the staple foods. Locally known as malewa, the staple was originally served as a complete meal, but was later transformed into sauce, prepared with simsim paste or peanut butter. 

Bamboo shoots, which are eaten like vegetables, are a source of protein, carbohydrates, minerals, and vitamins E and C. It also can be burned for fuel, taking pressure off dwindling forest reserves of eucalyptus and other natural resources. 

But Namutosi is looking beyond just the malewa that bamboo provides. For her master’s research, she focused on the study of improving crops (African eggplants). It was then that she realized how charcoal is a major source of fuel in many households in Uganda. However, it is that great need for charcoal that has conspired with other factors to lead to deforestation in the country.

“When you look at the environment, it needs to be conserved,” said Namutosi, who has experience in plant breeding and agricultural research.

The wood asset in Uganda reduced by 45 per cent between 1990 and 2015, from 355.5 million to 197.1 million tons. According to the Uganda Bureau of Statistics, after an initial 4 per cent increase in wood biomass between 1990 and 2000, the national stock suffered a significant reduction of 42.5 percent between 2000 and 2005. Despite a modest 3 percent recovery between 2005 and 2010, the aggregate stock fell by another 9 percent between 2010 and 2015.

Uganda’s total forest land area was 4.93 million hectares (12.2 million acres) in 1990, which decreased by 60 percent to 1.95 million hectares (4.8 million acres) by 2015, according to the Ugandan government statistics. However, by 2023, the forest cover had shown a reversal in the trajectory, improving by four percentage points. 

Namutosi and colleagues are now exploring possibilities of large-scale production of bamboo so it can serve the high demand for wood from charcoal burners. Bamboo is a fast-growing plant and easily adapts to many weather conditions. A hectare (2.47 acres) of a bamboo plantation is said to absorb more than 60 tons of carbon dioxide per annum, which is 30 percent more than the case with other plants. Bamboo is said to release more oxygen to the atmosphere than other plants. As such, Namutosi believes that the plant will help to reduce carbon emissions to the atmosphere, hence mitigating the effects of climatic change.

The second born of eight siblings, Namutosi is a daughter of farmer parents — Patrick and Olivia Nabitu. She attended Mahempe Primary School in Sironko district and Bugisu High School in Mbale for both O’level and A’level. In 2015, she joined UCU, where she obtained a Bachelor of Agricultural Science and Entrepreneurship. After doing research on animals for her undergraduate, Namutosi opted to focus on crop improvement for her master’s research, graduating with a Master of Science in Agriculture. She is currently an assistant lecturer and a researcher at UCU. 

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To support Uganda Christian University programs, students, activities and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

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By Irene Best Nyapendi
On January 24, farmers around Mukono went to the Uganda Christian University (UCU) main campus with samples of their crops that were affected by pests and diseases. On any other day, these farmers would not have been welcomed with these damaged crops. However, on this Wednesday, in a collaborative exercise,  UCU’s students of agriculture examined diseased crops to establish the different diseases while also offering some tried-and-tested solutions to the farmers. 

This field day exercise, organized by UCU’s Faculty of Agricultural Sciences, offered a platform where students taught farmers about good management practices at their different demo plots. The plots had crops such as Nakati (solanum Aethiopioum), collard greens, squash, sorghum grass, corn, grain amaranth, spinach and bulb onions. 

The Dean of the Faculty of Agricultural Sciences, Dr. Rosemary Bulyaba, explained that for UCU, working with farmers is more than simply an event; it’s a corporate social obligation.

She noted that farmers are important for the livelihood of UCU because the university depends on the food crops they cultivate. 

“If you ate today, it means a farmer grew crops, so farmers are so important to us,” Bulyaba said, noting that agriculture is a practical field, and that students cannot learn everything in class. In the field, they identify emerging diseases and real-life challenges, and come up with solutions.

Last year, third year students of Bachelor of Agricultural Science and Entrepreneurship participated in outreach activities in the gardens set up at the university’s demonstration plot. At the outreach, 30 farmers from Bugujju turned up for the event that provided a platform for the exchange of ideas between the students and the farmers. 

At UCU, agriculture students are trained to be certified plant doctors so that they can identify what’s wrong with plants by simply looking at them.

One of the highlights of the January 24 field day was the plant clinic, where UCU agriculture students diagnosed diseased crops and made recommendations to the farmers, drawing from classroom knowledge. 

Charity Rojo, a fourth-year student of Bachelor of Agricultural Science and Entrepreneurship (BASE), is one of the people who examined samples of sick plants brought in for diagnosis.

“For fungal diseases, we looked for leaf spots with concentric rings, and for bacterial diseases, we looked for wet spots,” Rojo explained.

For pests, she said they looked for holes in the leaves, and that if the stem was affected, they looked for boring on the stem. 

According to Rojo, fungal diseases are the most common because they can easily be spread by rain and wind, for example, maize smut which is transported by wind from one maize cob to another.

She advised farmers to maintain good field hygiene and only get seeds for planting from recommended suppliers. 

Joseph Odongo, a farmer from Kazinga village in Mukono district., said he learned about the option for organic spray for onions, instead of chemicals.

“The students taught me how to make a spray for my onions by mixing ash, red pepper, onions and garlic, and allowing it to ferment,” Odongo explained.

Filda Acan, a small-scale farmer, was happy to discover zucchini, something she said she can grow in her compound. “Today, I saw plants I had never seen in the market. I was excited to learn about zucchini, and I’m, surely, going back to plant it.”

Kefa Othieno, a third-year student of Bachelor of Agricultural Science and Entrepreneurship, explained that he was able to get practical experience by interacting with the farmers.

“Today, I’ve been able to apply the knowledge I learned in the classroom to a real-world setting,” Othieno said. 

The students from the Department of Food and Nutritional Sciences in the Faculty of Agricultural Sciences also encouraged fellow students and farmers to embrace a healthy lifestyle. Kelly Senoga, who is pursuing a Bachelor of Human Nutrition and Dietetics, emphasized that physical size alone doesn’t determine one’s state of health, explaining that both underweight and overweight individuals can face health challenges.

Senoga explained to the students and the farmers that being overweight can lead to obesity, with associated health risks, such as high blood pressure, heart disease and cancer. 

The students studying Bachelor of Science in Food Science and Technology also presented to the farmers value-added agricultural products, such as bread made from pumpkin. The bread contains 10% pumpkin and is high in vitamins A and C. 

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To support Uganda Christian University programs, students, activities and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

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By Pauline Luba
On July 5, 2019, Opinira Ovua Joshua was among the 1,234 people who walked out of the gates of Uganda Christian University (UCU) in a graduation gown, ready to join the world of work. Opinira’s five-year journey yielded a Bachelor of Agricultural Science and Entrepreneurship.

However, it was not until four years later that the 29-year-old secured formal employment. October 2, 2023, was his first day as a Prisons General Duties Officer in the Uganda Prisons Service. Prison officers oversee the safety and security of an inmate. They transfer prisoners to and from prison, including apprehending those who escape from lawful custody. They also are responsible for the welfare of the inmates.

Opinira, the third born of five children, first went to the Prisons offices to drop his application letters for the positions of Prisons Agricultural Officer and Prisons General Duties Officer. He was successful in the latter position, which he accepted since he did not have another job at the time. For now, he serves in the northern Uganda district of Kitgum.

Opinira’s father, Ovua Shem, is a teacher while his mother, Alezuyo Janet Ovua, is a housewife. Opinira says his parents impacted him by pushing him to stay in school, work hard and stay humble. The latter attribute relates to his humility in serving men in prison. 

Opinira says coming from a farm family in Arua district in northern Uganda made him easily appreciate the value of a profession in agriculture. The love for the career, he says, was the driving force behind his excellent performance in the subject throughout secondary school. He studied agriculture as a subject in both O-and A’level at Mvara Secondary School in northern Uganda.

“I wanted to be a plant breeder,” he said.

And that aspiration has not yet evaporated. Even as a general duties officer in the Prisons, he hopes to set up his own agricultural enterprise, so he puts into practice some of the knowledge he acquired in the classroom.

Opinira was attracted to UCU because his brother graduated from there.

Having grown up in a church setting, Opinira was convinced by his elder brother’s stories that UCU was the perfect place for him to achieve his career, grow his faith and ministry, and expand his talent in music. UCU provided fertile ground for Opinira’s love for music as from the time he joined UCU in 2014 to when he left, he was a member of the university’s choir, The Mustard Seed Worship Team. In the five years, he held different positions in the choir, including as chairperson and music director.

As the chairperson of the choir, part of Opinira’s work was leading Sunday and midweek services, which attracted congregations of 400-500 people. He was also in charge of handling the administrative duties of the choir. As the Music Director, a position he held from 2016-2017, Opinira oversaw the planning of music in line with the scripture messages, as well as teaching songs to choir members, who numbered up to 50 people.

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To support Uganda Christian University programs, students, activities and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

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By Pauline Luba
Farmers in Katente Village, Nakisunga sub-county in Mukono district, have long benefited from the classroom knowledge of students at Uganda Christian University’s (UCU) Faculty of Agricultural Sciences. Likewise, from these workers among crops and livestock, students have gained an understanding of how their curriculum is applied outside of lectures and textbooks. 

This exchange of ideas, experience, and knowledge is part of an outreach program designed specifically for third-year students pursuing a Bachelor of Agricultural Science and Entrepreneurship.

“We extended the outreach to different villages across Uganda, and all of them were identified through the church,” Ms. Sheila Namuwaya, the head of the Department of Agriculture, said.

She further explained what the outreach entails. “The students are assigned households, after which they identify what the farmers have and their respective needs.” They then plan how to help the farmer achieve more value for money. 

Ms. Namuwaya has been in charge of these programs since she joined UCU 11 years ago. Among the recommendations that students often make to the farmers is setting up a vegetable garden so that the farmer’s family is able to partake of the benefits that come with eating vegetables. Also, it is intended that the surplus vegetables can be sold to the community. Another recommendation involves rearing livestock. 

“I believe this program is important because it helps students realize they can do things in a practical sense,” Ms. Namuwaya said.

Once the selected households have agreed to the project, students are then

transported from UCU to Katente, a distance of about 10 miles from the UCU main campus. The students spend time with the farmers they have been attached to once a week, from 8a.m to 1p.m, for the duration of the outreach. 

The safety of the students is ensured because the local council leaders and the police are key figures in the project. The farmers are not provided with funds, nor are the students given any financial compensation by the farmer for the work done for them except that a farmer may give something from their farms as a gesture of courtesy. 

Funding for student transportation has been a barrier overcome by combining the off-campus experience with farmers coming to the Mukono campus. 

Of the on-campus outreach, Ms. Namuwaya said, “We got a number of farmers from around the university community in Bugujju to come, interact, and learn with the students.”

This year, the farmers and the students participated in outreach activities in the gardens set up at the university demonstration plot. Students choose their desired enterprises to work with. However, the number of students participating in the outreach exercise has been dwarfed by the enthusiasm from the farmers in Bugujju. For instance, during one of the in-campus sessions, there were 30 farmers for the nine students. The department hopes to undertake measures that will see an increase in the number of students pursuing the course. 

“We are carrying out aggressive marketing of the course so that the student numbers can increase,” Ms. Namuwaya said.

She hopes more students can realize the benefit they accrue from the outreach activities conducted so they put into practice the knowledge gained in the classroom. 

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To support Uganda Christian University programs, students, activities and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

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By Irene Best Nyapendi
The Uganda Christian University (UCU) Faculty of Agricultural Sciences has teamed up with crickets – the insect and not the sport – in a successfully piloted food chain project that alleviates hunger and malnutrition.  The ‘Food Waste-2-Cricket Feed’ enterprise produces cricket feed from food waste and then turns the insects into a nutritious food supplement.

The UCU agriculture research team, led by Geoffrey Ssepuuya, a senior lecturer, established that there is a daily production of 768 metric tons of food waste in Kampala.

The project aimed at developing a processing protocol for converting food waste to a safe and shelf-stable cricket feed. It was funded by the Uganda National Council for Science and Technology (UNCST). Florence Agwang, the grants officer at UNCST, says the undertaking was especially viable because the country has long struggled with waste management. 

“If this project succeeds and is able to get support from the government, we shall be able to greatly reduce the problem of waste in Uganda,” Agwang says.

The project involves collecting food waste from the UCU university dining hall in addition to remains from restaurants, hotels and markets.

Collected food waste such as bananas, rice, etc. is heat treated, dried, ground into powder and mixed according to predetermined formulation proportions into feed for the crickets. The crickets are reared in aerated food containers and provided with hide-outs because the crickets are nocturnal (comfortable in dark places).

In a bid to ensure sustainable cricket production in the country, the project is working towards continued production and distribution of this low cost “protein and micro–nutrient rich cricket feed.” The developed cricket feed is nutritious with a performance similar to that of broiler starter mash. With the formulated feeds, the crickets require 8 – 10 weeks to mature, while with local feeds, crickets take about 12 weeks to mature. 

Crickets can be used to enrich the diet with protein and other nutrients when added to the daily meals. It is a common practice in Uganda to eat fried insects such as crickets and grasshoppers. In this project, crickets, which have more protein than fish and beef, are ground to be mixed with staple flours for porridge and food. 

“Instead of consuming cassava bread that is only about 2% protein or even less, communities can supplement it with crickets which are 50 – 65 % rich in proteins,” Ssepuuya says. “So, with the feeds now available they can rear the crickets, dry them under the sun, grind them into powder and add the protein rich powder to their food.” 

The most common sources of proteins such as meat, milk and chicken are not affordable to many Ugandans, yet it can now be redeemed from eating crickets. 

Dr. John Livingstone Mutyaba, Head of Agriculture (Postgraduate), explained that rearing crickets can be a new source of income for farmers through rearing and selling them. Crickets (Acheta domesticus) lay hundreds of eggs, which makes them multiply in a very short time.

Mutyaba says unlike what some commonly believe, crickets are not demanding in terms of housing and food.

The biggest challenge is feed in addition to proper management of heat and humidity. This is because crickets are more comfortable in dark places, and during cold days, they need heat.

There also is a need for labor and sufficient space to dry the crickets when they reach maturity. This is because they are best when dried before consumption.

The project is also supporting research by students like Derrick Kizito Okettayot, a fourth-year student of Food Science and Technology. To Okettayot, crickets are a delicacy.

“When I was young, we used to pick a few crickets hiding under the grass, roast and eat them,” Okettayot recalls. “I used to eat them in small quantities because they were rare, but I am so glad that I have now learned how to rear crickets, and I can now have enough of them.”

He adds that one can even blend crickets with fruits to make a protein shake.

“This is a win-win solution when we use food waste to feed the crickets and later feed on the crickets, so the food waste comes back to us in a different format to benefit us and the insects,” Dr. Rose Mary Bulyaba, the dean of the Faculty of Agricultural Science says.

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To support Uganda Christian University programs, students, activities, and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

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By Vanessa Kyalimpa
Malnutrition is an endemic challenge that remains largely hidden in Uganda. Many men, women and children suffering from malnutrition are not aware of their condition because of the lack of a regular assessment on the population. 

The World Health Organization defines malnutrition as deficiencies, excesses or imbalances in a person’s intake of energy and/or nutrients. According to the 2018 Uganda National Demographic and Health Survey, 33 percent of children under the age of five years are stunted (have low height-for-age), while 4 percent are acutely malnourished or wasted (have low weight-for-height).

Many people are aware malnutrition exists, but few know how to combat it. They know about  the need to keep a balanced diet, but few practice it. 

Elizabeth Kongai, a student at Uganda Christian University (UCU), says she enjoys meals consisting of matooke, posho, rice, beans, and groundnut stew. However, “my favorite food is rice and beans and, I would not mind eating that all the time.”

Dr. Kashub Stephen Tumwesigye, the head of the UCU Department of Food and Nutritional Sciences, says many people focus more on cravings than proper nutrition. He says not many people are aware of the nutrients contained in the foods they have at their disposal.

According to Tumwesigye, a lot of work and research has been done to address the issue of malnutrition, but the interventions are still limited, making the preparation of diets and food without the knowledge that comes from research.

The late Dr. Kashub Stephen Tumwesigye describes a brief purpose of the lab

Tumwesigye, however, does not think that as an academic, he and his colleagues should just fold their arms and complain about the inadequacies. 

“So, the department, through its laboratory, will help in producing information that will help the community to prepare diets that are more nutritious,” he emphasized.

In the laboratory, the scientists will be able to use the equipment to evaluate food nutrients and measure the amount of micronutrients, vitamins, fats, sugar and flavour profiles in food, which they will then share with the people.

Jackeline Wesigye, one of the technicians in the laboratory, says: “Proper nutrition is key, especially for the children, because their brains and bodies are still developing, so being able to determine the composition of the different foods helps us enable parents to know what to feed their children on, in order to have a proper growth.”

The department also is devoting energies to supporting student initiatives that explore healthy food options. Some of the initiatives include laboratory projects, where students dry bananas to form matooke powder, which is an alternative to wheat; replacing eggs with chia for making doughnuts and replacing pectin, which is an artificial additive, with chia, in the process of making jam.

Recently, the department signed a Memorandum of Understanding (MOU) with the Uganda National Bureau of Standards (UNBS), a standards enforcement agency, to help build the capacity of the academics in the faculty. Tumwesigye believes that the partnership will offer the department an opportunity to “teach food science and quality assurance.”

According to the partnership that was signed in April 2022, UCU will be a ‘research agency’ that will supply the Bureau of Standards with the necessary research data to inform the standardization of curricula, short courses, student internships and training.

In return, UCU students will be attached to UNBS’ internationally accredited laboratories and trained on how to undertake quality analysis of product samples, in order to establish safety features that the agency considers before certifying a product. 

Early this year, UCU academics in the same faculty also embarked on a year-long research among the elderly in Mukono district in central Uganda, hoping to help them unpack the health benefits of African indigenous vegetables.

Assoc. Prof. Elizabeth Balyejusa Kizito, the principal investigator of the research, titled, Exploring the Potential of African Indigenous Vegetables for Human Health in Uganda, said through the research, they will find out the biochemical profile of the African indigenous vegetables.

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To support Uganda Christian University programs, students, activities and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

Also, follow us on Twitter, Instagram and Facebook.