A new soybean variety Maksoy 6N has been released to the public.

• The new variety is resistant to soybean rust disease, harsh conditions, lodging and pod shuttering.
• It is also high yielding, early maturing with high protein and oil content of 41% and 20 % respectively.
• This variety matures in less than 120 days and produces over 20 tons per hectare.
• The new variety was released by the National Variety Release Committee at the Department of Crop protection at Namalere under the Ministry of Agriculture, Animal Industry and Fisheries (MAAIF) on Friday 24th November 2017.
• It is the sixth soybean variety released by Makerere University’s Department of Agricultural Production since 2004.

The National Variety Release Committee chaired by Dr. Joseph Kikafunda was satisfied by the data presented by Prof. Phinehas Tukamuhabwa –Makerere’s Plant breeder and the brain behind the breeding and development of the new soybean variety.

Maksoy 6N is a cross between Nam 2 and GC 00138-29. Nam 2 was developed and released in Uganda (1992) while GC 00138-29 is a rust resistant parental line from AVRDC, Taiwan.

Presenting his application to the Variety Release Committee Prof. Tukamuhabwa said the breeding process started in 2012 with making selections.

“Today I am very pleased to inform you that we have gone through the process that has enabled us release another soybean variety for Uganda which has been named Maksoy 6N for Makerere University and for Uganda at large.

This is very important because in our breeding system, we have to keep developing new varieties because the varieties we have, keep on getting pests and diseases which make them susceptible. So today, we have successfully defended and released a new variety that is highly resistant to soybean rust which is the major disease of soybean in Uganda and the world at large.” The professor explained.

The crosses that were developed into this new variety according to the professor were developed into populations, later selected and  tested in over eight locations in the different districts of Uganda where soybean is highly grown.

He said  in all the trials, it turned out that this variety is outstanding compared the varieties present,  the reason  the committee was convinced  and was able to release this new variety.

The Professor’s claims were validated by the officials from MAAIF represented by Mr. Siraje Nyende who said the assessment done re-affirmed the Distinctiveness, Uniformity and Stability of the new variety recommending it for the release.

“When we make crosses and develop population, we test them because we are not breeding for people at Makerere University or around Kabanyolo but we are doing it for the whole country and world. So we test these new varieties that we develop in several locations.

Most of these are in Northern Uganda where soybean is widely grown and this is especially in Ngetta, West Nile and Eastern Uganda in Jinja, Iki-Iki in Budaka district, in Hoima and Kasese. However in the regions where soybean is grown on large scale, we also choose specific farmers where we have tested on farmers’ fields so that farmers are capable of telling us that they like them” He added.

Prof. Tukamuhabwa explained that the protein in the in the Soybean is without cholesterol and is an opportunity to some sections of the population which does not take meat because all the amino acids necessary for the body are available.

“Of course it does not mean eating soybean alone but eating food blended with soybean. And you know it is meat grown from the soil. Any Ugandan can grow this soybean and what they need is knowledge how to process it”. Prof. Tukamuhabwa noted.

This soybean according to Prof. Tukamuhabwa is also good because it is high yielding and it has high oil and protein content which are very useful for factories to process soybean oil and soybean meal used in the livestock industry.

“It is also good news to see that at Makerere University we don’t only stop at teaching plant breeding but also develop new varieties that can be used by farmers who are the end users and also factories that process soybean into products.

The variety is able to withstand harsh conditions and is resistant to podshuttering. The genes contained in this variety are very important ergonomically and it is on this basis that they are being released,” Tukamuhabwa explained.

The Assistant plant breeder Mr. Tonny Obua said the seed companies are interested in oil and protein content because that is what gives them more income.

“The lowest  they should receive is 36% protein  then oil 18% minimum and we feel more confident  this variety”.

Mr. Obua added that the university has been producing adequate foundation seed ranging between 25-30 tons per season culminating to  over 50 tons annually.

“we are already  increasing  bulk seed for this new variety. Our last release in 2013 was Maksoy 3N and 4N and no seed company  in Uganda  has said they lack foundation seed”, Obua said.

He added that Busoga and South Western Hills of Mbale  that used not to grow soybean were now engaged in soybean growing.

Soybean – a “Miracle crop”.

Soybean has been defined as a “Miracle crop” of many uses by American Soybean Association.

Others call it the golden crop – the gold that develop from the soil and the crop of the future.

Soybean produces more usable protein per hectare than any other crop and costs less in relative terms.

In Uganda soybean is used as human food, cooking oil, livestock feed and income earner. It also improves soil properties.

According to the American Soybean Association, whole soybean has 22 products; soybean oil has 53 products while soybean meat or flour has 48 products. The products are used as human food, for technical, industrial and animal feeds.

“If Ugandans or policy makers knew, they would adopt soybean as a crop to get us from real poverty.  Because from these soybean, you can get soy milk, soy yoghurt and ice cream and that already tells you that this is really an extra ordinary crop.

After we have extracted oil we also get the most priced cake among all protein cakes in the crops processed all over the world. This is an internationally traded commodity you can never have”, Prof.  Tukamuhabwa said.

Tukamuhabwa noted that here in Uganda soybean production can contribute to food security and industry growth.

“When you grow soybean and blend it with maize you will develop the animal industry, and by so doing you also have food, the animals are well-fed then you improve food security. So the sure way is to develop the soybean sub sector and you blend it with other crops”. He said

He observed that Brazil and Argentina’s economies are dependent on soybean because they have purposely selected soybean to advance their economies. He added that soybean has properties that can develop any economy even better than coffee.

“In Uganda soybean grows very well so it is up to our choice and you will not get another crop that can outcompete soybean in the type of products that you can get.

It is a crop with self sustaining properties because it will improve soils, improve agribusiness, increase food security at house level and improve all factories that have mushroomed.

When factories come up people get work and there is total benefit by everybody when you invest in soybean”. Prof. Tukamuhabwa stated.

He challenged citizens to reflect on how they choose commodities to invest in saying, there is enough evidence that those who have invested in soybean, its incomparable.

“So it is up to our people and our countries to make choice but soybean is a crop for the future that we must invest in. It is a challenge to us as a country”. The Makerere Don advised.

Report compiled by:
Jane Anyango
Communication Officer, CAES

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