Tag Archives: farming

Dr. Miria Agunyo explains to farmers the benefits of using fresh waste to make biogas

Engineering faculty trains Mukono farmers on biogas technology


Dr. Miria Agunyo explains to farmers the benefits of using fresh waste to make biogas
Dr. Miria Agunyo explains to farmers the benefits of using fresh waste to make biogas

By Irene Best Nyapendi
Waste was once defined only as something with no purpose, but this is no longer the case.  The definition of waste as something useless is not accurate among a growing number of Uganda Christian University (UCU) students and staff who are informed and involved in various resource recovery initiatives. 

Most recently, the Faculty of Engineering, Design, and Technology (FEDT) at UCU invited at least 12 farmers from within the Mukono area to learn what the institution is doing to recover resources from waste. On September 11, a training session for the dozen farmers introduced them to organic waste management approaches, biogas technology, occupational health and safety measures and application of bioslurry in agriculture. The training was facilitated by a team that included Ass. Prof. Eleanor Wozei, Ass. Prof. Sarah Kizza-Nkambwe, Mr. Arnold Mugisha, Mr. Okot Innocent, Mr. Eddy Ojara and Dr. Miria Agunyo. Agunyo is the Dean of the Faculty of Engineering, Design and Technology and the principal investigator of the project.

Farmers observe bio-slurry during the training
Farmers observe bio-slurry during the training

Farmers walked away having learned how biogas, a renewable energy fuel, is produced from biodegradation of organic waste streams, including food and animal waste. They also learned how the bio-slurry can be used as fertilizer for their crops. Through this technology, greenhouse gas emissions, such as of methane, are prevented, as well as the pollution of soil and water by the waste from landfills. The training took place at the UCU Biogas Plant, which was constructed and commissioned in September 2023, with support from Bingo Projektförderung (project funding) in Germany.

Under this project, Dr. Agunyo said UCU is working hand in hand with the Artefact Centre in Germany to train people how to make simple biogas digester systems while promoting the use of other by-products, such as bioslurry. 

She added: “We want biogas technology to be something an ordinary person can do with very little support.”

Through the Bingo project grant funding of 30,000 Euros ($33,478), UCU installed a 12-cubic-meter digester tank that converts waste into biogas at the UCU water treatment plant and serves as a teaching tool for waste management and construction of digesters. Artefact Centre is doing the same in Germany, demonstrating simple do-it-yourself systems, enabling young people to appreciate the technology through traineeships.

“Recently, we fabricated our own digesters using plastic containers, which has helped us explain how simple biogas technology can be, from construction to operation,” Dr. Agunyo said. 

“The biogas we produce is used in the UCU kitchen, and the bioslurry is used as fertilizer in our demonstration gardens and this component was carried out by our colleagues from the Faculty of Agricultural Sciences, led by Dr. Rosemary Bulyaba.”

The Bingo Project aimed to demonstrate that as a university, we can sustainably manage the organic waste streams generated from within UCU and use the biogas produced to substitute firewood use at the UCU kitchen, hence promoting the use of clean cooking fuels and enhancing farming through the use of bioslurry.

Farmers learn about the process of biogas production, from mixing feedstock to utilizing the gas
Farmers learn about the process of biogas production, from mixing feedstock to utilizing the gas

Some of the participants who attended the training indicated their interest to make changes.  

“I’m tired of using charcoal, and I am excited to use waste to make biogas because it’s clean and will help me prepare meals faster,” said Prossy Birungi, one of the farmers who attended the training.  “Biogas is a double blessing; I hope to use it for cooking and the residue as manure.”

 

She commended UCU for the hands-on training, which demystified biogas technology. 

“I used to hear rumors about biogas on TV, but I’m grateful for the opportunity to learn how to make and use it,” Birungi said. 

Another farmer, Allan Kakembo, from Bugujju in Mukono, noted that manure and animal feed have been costly. He is hopeful that the bio-slurry used in his banana and maize plantation will improve production while reducing expenses.  

“Waste has been a challenge to me, and I am glad I can now benefit from it,” Kakembo said. “I look forward to using waste from my kitchen and animal waste to make biogas, instead of dumping it.”

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Uganda agriculture leader strives to help low-income farmers


Ugandan woman pulling cocoa bean pod from tree

By Michael Holm

Robert Galusanja Kibirango built his career from the ground up — as a farmer.

Growing up on his family’s farm, young Robert would get up early each morning before school to help his father with the chores. It was his father’s influence that enabled Robert to develop a sustained interest in farming.

It was an interest that later turned into his passion that he learned to leverage to earn enough money to pay for his education. This went from Bishop Secondary in Mukono to a Bachelors in Procurement and Logistics Management at Uganda Christian University (UCU), through completion his Masters in Business Administration (also from UCU) with a dissertation on corporate governance.

It also was during his time at UCU that he learned about servant leadership — which has become an integral part of his leadership philosophy.

Today, as Board of Directors chairperson of Uganda’s National Agricultural Advisory Services (NAADS), Kibirango is still a farmer, with two sites — one in Mukono District and one in nearby Buyikwe District — where he keeps 3,000 laying hens, raises goats and cows and grows bananas, cassava and maize. It was his interest in farming and his passion for helping members of his agricultural community learn best practices that inspired him to take them to successful farms far and wide so they could visit, listen and ask questions. He also found other ways to provide training, even when it meant loading 12 farmers into his pickup truck for a five-hour drive to Masaka or conducting trainings in his own home.

His work did not go unnoticed. Residents became more open about expressing their needs. Once, Kibirango visited a woman who told him she needed a heifer. Another farmer proudly presented him with five liters of fresh milk in appreciation for his help.

The farmers Kibirango befriended all those years chose him as Mukono Subcounty Farmer Forum Chair, where he used his leadership skills to further promote agricultural best practices and subsequently lead the effort for the entire Mukono District. When NAADS was formed, Mr. Kibirango, as the leader of a large farmer’s group, was one of nine chosen from 347 candidates for a position on the fledgling Board of Directors. Later, when the board chair resigned, Kibirango was appointed chair, a position he has held for over four years.

Robert Galusanja Kibirango, chair, Uganda National Agricultural Advisory Services

Small-scale farming in Uganda often means resource scarcity, poor soil and arduous labor — in a word, hardship. Yields are not optimized and small-scale farmers too often receive low prices for their commodities. For Kibirango, that status quo is unacceptable.

NAADS, founded in 2001 by Uganda’s national government, works to change that by dedicating itself to helping these farmers throughout Uganda. One asset to this  assistance is a partnership  with Operation Wealth Creation (OWC), a collaborative effort started by President Yoweri Museveni and designed to improve standards of living for Ugandans — especially rural ones. OWC, with its many partners, seeks to raise living standards and improve on economic equity for those living below poverty thresholds by improving agricultural policies and practices, increasing productivity, modernizing technologies in local economies, upgrading rural infrastructure and stimulating economic development in local communities.

For example, this past July, the NAADS Monitoring & Evaluation Team conducted a field study to compare NAADS tissue cultures with local materials at a large-scale plantation in Kiryandongo District. The team demonstrated that banana plantlets, which are free of disease at planting, could be maintained through proper crop management.

By providing information and resources that farmers need, NAADS continues to work to improve agricultural performance in Uganda — from one percent of Gross Domestic Product (GDP) in 2009 to 3.6 percent today. The help that NAADS includes seed and other materials for planting maize (corn), beans, tea, mangoes, pineapples and apples. The organization also works to improve communication among stakeholders, facilitate organizational development among farmer and community groups and to provide vital educational resources about agricultural best practices.

In addition to 800,000 hoes, NAADS recently procured 280 tractors from India with plans to begin distribution of the first 100 tractors through local farmer and community groups when they are ready and once operational guidelines are finalized. Currently, the average cost to till one acre is 100,000 Ugandan schillings (UGX), or about $27. Through advances in mechanization, Kibirango hopes to improve efficiencies and reduce labor costs, which in turn will boost the standard of living for many farmers and literally improve their lots.

NAADS also is working with Operation Wealth Creation to build processing and production capacity for Uganda. Kibirango believes that building this capacity will enable the country to improve employment and infrastructure outlooks and work to capture a vital part of the supply chain for its agricultural commodities. Uganda’s cocoa crop, for example, is exported in raw form for processing in other countries. For NAADS, cocoa is a priority commodity. During the 2018/19 fiscal year, NAADS distributed 3,910,986 cocoa seedlings. Kibirango sees no reason why Uganda cannot own this means of production.

There is much work to be done. Sugar cane sometimes threatens wetlands, forests are compromised for hidden grazing ,and shifting rainy seasons are adding hardship for subsistence farmers. Land use, crop rotation, proper fertilization, irrigation, processing, mechanization and solar dryers are all part of NAADS’ plan for adding value to Ugandan agriculture. Although it is not a regulatory agency, NAADS provides policy guidance and encouragement to ensure that best practices are maintained so that Ugandan farmers will be able to sow smart and reap in abundance.

“Poverty is in the minds of people,” insists Kibirango, who long ago asked himself what he could do to help and then leveraged his servant leadership skills to the cause. “Within me,” Kibirango says, “I’ve always liked to see people happy. When you make people happy, you’re happy.”

Kibirango tells his constituents that “being a farmer is not a curse.” He still loves to visit farmers throughout Uganda and personally conducts some of the on-site reviews five or six times every year. He asks them about their hopes and their ambitions. Kibirango knows he can relate to these farmers on their own level and they respond with friendship and trust.

And why wouldn’t they? He is one of them.

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To support UCU students, programs, equipment and facilities, 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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Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, with nakati from the Mukono campus planting area (Photo by UCU Student Samuel Tatambuka)

Sub-Saharan Africa vegetable makeover part of what makes UCU best at exhibition


Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, with nakati from the Mukono campus planting area (Photo by UCU Student Samuel Tatambuka)
Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, with nakati from the Mukono campus planting area (Photo by UCU Student Samuel Tatambuka)

NOTE: Uganda Christian University (UCU) captured first place among 48 higher education institutions in the 11th Annual Exhibition of the National Council for Higher Education (NCHE) in Uganda in March. Among displays representing UCU and contributing to this honor was the nakati experiment described in this article.

 By Patty Huston-Holm

Nakati juice (Photo by UCU Student Samuel Tatambuka)
Nakati juice (Photo by UCU Student Samuel Tatambuka)

What’s liquid, full of vitamins, green and with a name common to most East Africans?

Nakati juice.

Ummm. Yes, but perhaps it needs another title.  While some Ugandans have fond childhood memories of chewing onnakati as their parents wove a tale of how it would increase their intelligence, most turn up their noses at the green, leafy vegetable’s bitter taste and the remembrance of times when the family could afford little else.

Nakati, which also is known as African eggplant, needs to rise above its bad reputation, according to two Uganda Christian University (UCU) Food Science and Technology students and their teaching assistant. They aim to do just that by using it as the main ingredient in beverage and food recipes that reinforce nutritional value and good taste.

Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, and students Athieno Sheilla and Alexis Ossiya, explain that the nutrition part is that nakati is full of iron and vitamins. Adding sweet-tasting ingredients masks the unpleasant flavor. After dodging raindrops to pluck nakati leaves from their Mukono campus garden and purchasing fruit outside the campus gate on the afternoon of March 6, they chopped, cut and blended the juice, sharing a not-so-secret recipe.

  • Four medium size mangos and one-fourth of a pineapple for flavor, one lemon for increased vitamin C and preservative, one freshly picked bunch of nakati (main ingredient) and honey for sweetener.
Nakati juice ingredients(Photo by UCU Student Samuel Tatambuka)
Nakati juice ingredients(Photo by UCU Student Samuel Tatambuka)

Nakati is the main ingredient because it has certain special health benefits such as cancer-fighting compounds, and anti-aging properties, and aids proper bone and brain development. Mangoes and pineapples likewise are rich in vitamins and antioxidants that help to prevent cancer, improve skin complexion and greatly boost immunity.

The taste-testers on this day were five nearby students, who gave mixed reactions about thickness, sweetness and whether they would prefer this no-added-sugar, vegetable and fruit juice over the more common, sugar-added, fruit-only beverages.

“We plan to do more testing with students in the large cafeteria,” Sheilla said. “We think we could make money and help others do it.”

While one end result is making money for the inventors and healthier lifestyles for their customers, this project also is about helping Uganda’s local farmers with their profits, Jovan explained, adding, “Everywhere you look in Uganda, there’s nakati.”

The students prepared the drink using an electric blender. But for locals without electricity and a mechanical mixer, the juice still can be made with added shredding, pounding and hand pressure, using a sieve to filter out the juice.

Under the title “Better Vegetables, Better Lives,” the UCU Department of Agricultural and Biological Science works with a dozen other partners to improve production and use of African indigenous vegetables for greater nutrition and income.  The plan is to not only share nakati products on the university campus, but also to teach local farmers how to do the same.

According to UCU Professor Elizabeth Balyejusa Kizito, changing dietary and lifestyle preference is one main reason that vegetables like nakati and another green leafy vegetable called doodo are being cast aside for less indigenous and less healthy fried chips and samosas. Sub-Saharan children have the highest rates of anemia and malnutrition in the world. UCU is on an action research mission to change that.

Each Wednesday morning, the students and staff of the Department of Agriculture and Biological Sciences at UCU board a bus, and after a 45-minute drive, are dropped off to work with local farmers.

“The farmers have come to regard themselves as university teachers, which they are in that they put our students’ learning in real context,” Jovan said. “At the same time, our students are teaching the farmers what they know about crop rotation, germination, higher yield and marketing.”

Nakati, for example, is going to waste when it could be used for juice, biscuits and other products. In addition to experimentation with nakati beverages, the students are exploring use of the vegetable with g-nuts and other ingredients for snacks.

“When I was a little girl, I was told that eating nakati would make me more intelligent,” Sheilla said. “I know now that’s not true, but using nakati in recipes is pretty smart.”

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To support this program or others at UCU, go to www.ugandapartners.org and click on the “donate” button or contact Uganda Christian University Partners Executive Director, Mark Bartels, at mtbartels@gmail.com