Agriculture & Environment
Mak-CAES BioInnovate Project Registers Significant Achievements
Published
3 years agoon

Smallholder farmers in Uganda and Kenya produce a variety of fruits, traditional and exotic vegetables, spices, and herbs that have unique nutritional, nutraceutical and functional properties. However, the value derived from these crops is limited due to postharvest losses, seasonal production, limited value addition and market access problems. Developing and applying affordable food preservation technologies could reduce postharvest losses by up to 68%. Additionally, food preservation by drying not only prolongs shelf life, but it also minimizes storage, transportation and packaging costs.
About the project
In 2017, Makerere University through the Department Agricultural and Biosystems Engineering at the College of Agricultural and Environmental Sciences (CAES) received funding under the BioInnovate Africa Programme Phase II to implement a project titled;“Adaptation and Promotion of Refractance Window Drying Technology (RWDT) for Production of High Quality Bio-products”. The RWDT uses heat to dry fruits and vegetables, while maintaining the nutritive qualities. With RWDT, liquid foods, purees or slices are dried on one side of a thin plastic film, whose other side is in close contact with hot water at temperatures below boiling point. The plastic film, usually in the form of a conveyer, is susceptible to infrared radiation, therefore allowing thermal energy to be transferred from the water to the food. Transmission of infrared radiation stops when the food is dry, and the product scraped off the conveyor. The temperature of the product remains relatively low during drying, resulting in better quality retention due to reduced moisture content and inhibited microbial growth. The heated water is recycled, further improving thermal efficiency of the system.

Project duration and objectives
The three-year project worth 750,000 USD had been scheduled to end in December 2020 but was extended to June 2021 due to the outbreak of COVID19 and the subsequent restrictions aimed at curbing the spread of the pandemic. The development objective of the project was to create new business opportunities in food value addition and agro-processing equipment fabrication. The project specifically aimed to develop a heat drying technology that is affordable yet yields high quality products, even from heat sensitive materials. It also aimed to; support local fabricators to make quality Refractance Window Drying equipment suitable for use by local agro-processors; improve the quality of products, mainly fruits, vegetables and herbs on the Ugandan& Kenyan markets; minimize post-harvest losses; increase the use of locally produced food ingredients derived from fruits, vegetables and herbs; and to enhance collaboration among farmers, agro-processors, researchers and support agencies.

Project activities
Working with various partners namely; Jomo Kenyatta University of Agriculture and Technology, Kenya Industrial Research and Development Institute (KIRDI), TONNET Agro-engineering Company Limited, East Africa Nutraceuticals Ltd (EAN), Food and Nutrition Solutions Ltd (FONUS) and the Ministry of Trade, Industry and Cooperatives, Uganda, Makerere University implemented several activities under the project. These included designing and fabrication of low cost dryers, techo-economic evaluation of the dryers, evaluation of the refractance window dried products, assessment of the capacity of agro-processors and fabricators; training of farmers, agro-processors, and fabricators; and training of graduate students.

Project closure workshop
On 22ndMarch 2022, the research team led by Prof. John Muyonga held the project closure meeting at which they disseminated the findings and outputs. The meeting held in the School of Food Technology, Nutrition and Bio-Engineering Conference Hall was graced by the Vice Chancellor, Prof. Barnabas Nawangwe, the Principal CAES, Dr Gorettie N. Nabanoga, the Programme Manager of Bio-Innovate Africa Programmes, Dr Julius Ecuru, and representatives of partner institutions.

Achievements registered under the project
Disseminating the research findings, Prof. Muyonga noted that the project had registered significant achievements.
Guided by Prof. Muyonga, the project members including; Dr Julia Kigozi (Lecturer – Department of Agricultural and Biosystems Engineering, Makerere University) Dr. Peter Tumutegyereize (Department of Agricultural and Biosystems Engineering, Makerere University), Mr Shaffic Ssenyimba and Mr Raymond Mutumba (both MSc Students at Makerere University), and the TONNET Agro-engineering Company Limited team designed and fabricated several low cost refractance window drying machines. Additionally, the project team optimised the refractance window drying conditions for different products including passion fruit juice, pineapples, mango puree, jackfruit puree and cowpea leaves. They also developed protocols and guidelines for use of refractance window dried fruits as ingredients in foods. Using the RWD technology, the research team has produced a number of marketable products including – dried fruit slices, dices and strips; fruit powders; bread and cake containing refractance window dried fruits; as well as fruit gummies. The team is in the process of evaluating results for refractance window and solar dried pineapple slices. The team is also evaluating results for drinks produced from mixing refractance window dried pineapple powder in water, the different yoghurts, cookies and porridge made with different proportions of refractance window dried jackfruits, and breakfast cereal containing different proportions of refractance dried pineapple.

Other achievements registered under the project included; obtaining a Certificate of Grant of Utility Model from the Uganda Registration Services Bureau patenting the Electric and Biomass Powered Refractance Window Drying Apparatus invented by the research team; training of farmers in the use of Refractance Window Drying Technology and the use of RWD products as ingredients, training of 16 fabricators, training of 6 graduate students (2 PhD & 4 M.Sc.), refurbishment of facilities at Makerere University Agricultural Research Institute Kabanyolo (MUARIK); and publication of 12 articles in internationally recognized journals.
Articles published included;
(1) Adoption of the Refractance Window Drying Technology in the Drying of Fruits and Vegetables in Uganda –Journal of Advances in Food Science & Technology, 1-10;
(2)Design and Evaluation of a Refractance Window Lab-scale Dryer–Journal of Engineering, Design and Technology;
(3) Techno-Economic Analysis of a Refractance Window Dryer Prototype Developed by Kenya Industrial Research and Development Institute -Current Journal of Applied Science and Technology;
(4) Drying Behaviour and Optimization of Drying Conditions of Pineapple Puree and Slices using Refractance Window Drying Technology –Journal of Food Science and Technology, 1-10;
(5) Optimization of Refractance Window Drying Conditions for Passion Fruit Puree;
(6) Optimization of Drying Conditions for Jackfruit Pulp using Refractance Window Drying technology –Food Science & Nutrition;
(7) Performance Analysis of An Arduino Based Calibration and Temperature Control System for a Refractance Window Dryer;
(8) Arduino based control of the Food and Water Conveyance Systems of a Refractance Window Dryer;
(9) Techno Economic Analysis of Refractance Window Drying of Fruits: A Case of Small-Medium Scale Agro Processors in Uganda;
(10) Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavoured with Refractance Window Dried Passion Fruit Powder –Asian Food Science Journal, 38-49; and
(11) Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam), (2021) –Asian Food Science Journal. Page 97-117.
According to Prof. Muyonga, plans are underway to develop a Memorandum of Understanding between Makerere University and a private firm to oversee the utilisation of Refractance Window Drying equipment at MUARIK for commercial production of value added foods. “There are also plans to facilitate three agro-machinery companies – 2 in Uganda and 1 in Kenyato produce Refractance Window Dryers under the guidance of Makerere University and Kenya Industrial Research and Development Institute (KIRDI). We also hope to engage development agencies to support farmer groups to procure Refractance Window Dryers,” he noted while explaining the research team’s commercialization arrangements.

Explaining the design process of the Refractance Window Dryer, Dr Julia Kigozi said the technology is mechanically simple, cheaper to purchase, energy efficient with high drying speed and low operational costs, and ensures retention of product quality. Dr Kigozi revealed that steps were being taken to promote the use of RWD technologies through Jazi Agro-processing Solutions Limited. Jazi Agro-processing Solutions Limited is a private company that specializes in food processing and doubles as a consultancy in regards to agro-processing solutions with a goal of promoting the agro-processing sector in Uganda. The company carries out training and mentoring on fundamentals necessary for the operation of agro-processing industries.
During the meeting, Mr. Raymond Mutumba shared the outreach and dissemination programmes conducted by Food and Nutrition Solution Ltd (FONUS) with regard to the Refractance Window Drying Technology.Based at the School of Food Technology, Nutrition and Bio-Engineering, Makerere University, FONUS provides consultancy services in the fields of food value addition, community nutrition, food handling and hygiene, post-harvest handling of foodstuffs, facilitation of farmer group learning processes and project evaluations.The main purpose of FONUS’ engagement with the project was to promote uptake of the RWD technologies among end users. This was done through a series of engagements with farmer groups, small and medium agro-processors, and processors that utilise the RWD products and ingredients in foods.
Community engagements undertaken by FONUS included a situational analysis on the potential utilization of the Refractory Window Drier Technology in food value addition, training agro-processors in the use of hybrid RWD, and training of medium and large scale agro-processors in the use of RWDT in the drying of fruits and vegetables. In addition, FONUS conducted trainings on the use of RWDT products and ingredients and flavours in foods, and assessed the marketability of RWDT products.

According to Mr. Mutumba, the community engagements revealed that the RWDT presented a viable solution for preservation of fruits and vegetables in Uganda. The engagements also revealed that the incubatees were more willing to adopt the technology compared to already established processors. It was also discovered that more research needs to be done in RWDT energy efficiency if the RWDT products are to have competitive process on the market. The team called for government support to increase uptake of the technology, noting that individuals and small processor groups may not easily afford it.
Addressing participants, the Vice Chancellor, Prof. Barnabas Nawangwe appreciated SIDA for the enormous support extended towards research and training programmes at Makerere University. “The University has reached the 1,000 mark of staff with PhDs, and almost half of these have been trained under SIDA,” he noted. In addition to other research programmes, SIDA supports the BioInnovate Africa Programme. The Vice Chancellor applauded the Department of Agricultural and Biosystems Engineering at CAES for the commendable initiative aimed at improving the quality and increasing shelf life of agricultural products in Uganda. “The products produced out of this initiative can be major exports for Uganda. We need to move towards commercializing our products. We however need to improve our marketing skills,” he explained while cautioning the research team on the importance of marketing the products. He also advised researchers to make use of the Intellectual Property Management Office at the University to patent their products.
Commenting on the significance of agriculture in the development of the economy, the Vice Chancellor said the CAES has a great role to play in improving the sector. Appreciating the research output at CAES, he called on the College to take lead in the establishment of a central business incubation unit to promote research and innovation at Makerere.
In line with 2020-2030 Strategic Plan that aims to transform Makerere into a research-led University, the Vice Chancellor said it was time to do things differently. “At the moment, Makerere is a research-intensive not research-led University. We have excelled in research publications. We need to move towards churning out companies if we are to make positive impact on our economy. You can remain top on research while churning out companies,” he explained, sharing an example of the University of Istanbul that churns out 300 companies per year worth about three billion USD, and is greatly contributing to the development of the country’s economy. The Vice Chancellor echoed the need for Makerere University to make contribution towards the Parish Development Model. “We will be judged harshly if we do not do anything to liberate our people,” he said.

In her remarks, the Principal of CAES, Dr Gorettie N. Nabanoga appreciated SIDA and BioInnovate Africa for the support extended towards the research project. She applauded the School of Food Technology, Nutrition and Bio-Engineering for always writing successful projects. “Despite the small number of staff at the School, they feature prominently in resource mobilization,” she said. She commended the project implementation team for the significant outputs and strong partnerships. “The project has all that is required to be considered successful and is key to obtaining practical solutions for the agricultural sector,” she explained, noting that CAES is academically productive due to the tireless efforts of staff in different units. Commending the quality of the research outputs, Dr Nabanoga said the project would significantly address the current market needs.

Like the Principal, the Dean, School of Food Technology, Nutrition and Bio-Engineering, Dr Abel Atukwase appreciated BioInnovate Africa for the support extended to the project. He expressed gratitude to the Vice Chancellor for his unwavering supports towards programmes at CAES and the University in general. He congratulated the project team upon the worthwhile initiative.
The Head, Department of Agricultural and Biosystems Engineering, Makerere University, Dr. Ivan Muzira Mukisa, acknowledged the efforts of Prof. Muyonga in promoting research and innovation at the College and University in general. “The success we continue to register is largely due to the commitment of staff. Prof. Muyonga has been a key pillar in research, teaching and mentorship of students,” he said. Highlighting the different research initiatives, including the Food Technology and Business Incubation Centre as well as FONUS, Dr Mukisa said the School had greatly provided opportunities for the processors to improve their skills.

Delivering a presentation on government-academia-private sector partnership in technology development and promotion, the Representative of the Commissioner of Small and Medium Enterprises at the Ministry of Trade, Industry and Cooperatives, Dr Steven Mbogo Kirya thanked the sponsors of the project, as well as the partnering academic institutions for the efforts towards advancing agricultural technologies. He called for continued training of the youth and women in the utilization of new technology to boost the quality of agricultural products in the country.
The Programme Manager, BioInnovate Africa, Dr Julius Ecuru acknowledged the great work done by the research team, saying the project demonstrated that it is possible for academia, industry and government to work together to move ideas to the market. He commended Makerere University for winning 8 out of the 20 projects supported under BioInnovate Africa Programme Phase II. He pledged continued support for scientists in the region.

The workshop was moderated by Dr Gaston Ampe from the School of Food Technology, Nutrition and Bio-Engineering, CAES.
About BioInnovate Africa
BioInnovate Africa is a regional innovation-driven initiative stimulating a bio-economy in eastern Africa. The initiative is supported by the Swedish International Development Cooperation Agency (Sida), and implemented by International Centre of Insect Physiology and Ecology (icipe). The initiative supports multidisciplinary teams of scientists, researchers, and innovators to co-develop and pilot innovative and economically viable bio-based ideas, interventions, and technologies. BioInnovate Africa offers grants for innovative bio-based research ideas and technologies with prospects for business and the market. While funding bio-based innovation projects remains the core activity of BioInnovate Africa, the initiative’s strategy now includes developing a knowledge-based bioeconomy in eastern Africa. This is built on the premise that collaboration at the national and regional level, and between researchers and private sector partners, is the surest way to translate scientific outputs into usable, and commercially scalable products and technologies.Current BioInnovate Africa partner countries are: Burundi, Ethiopia, Kenya, Rwanda, Tanzania and Uganda.

Please see Downloads below for presentations from the BioInnovate Closure Workshop
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Agriculture & Environment
Makerere Students Urged to Register Agricultural Innovations to Avoid Plagiarism
Published
1 week agoon
August 1, 2025
By Hasifa Kabejja & Buwule Joseph Mary
The Principal of the College of Agricultural and Environmental Sciences (CAES) at Makerere University, Prof. Gorettie Nabonoga has urged student innovators to safeguard their intellectual property rights. Speaking at the end-of-recess exhibition organized by the School of Food Technology, Nutrition, and Biosystems Engineering to showcase student-led innovations, she cautioned students about the risks of intellectual theft.

“It is essential to take proactive measures to protect your ideas,” Prof. Nabanoga emphasized. “If you have developed something original and useful, make sure to register your innovation. Intellectual property rights are essential for securing the recognition and rewards you deserve. Remember, plagiarism is not just an academic issue – it affects business and innovation.”
She commended the students for their creativity and responsiveness to local market needs.

Held at the School premises on 24th July 2025, the exhibition, attended by students, staff and industry stakeholders, featured a wide array of student-created products, including solar-dried fruit snacks, low-cost grain sorters, biodegradable packaging from crop waste, and nutrient-rich baked goods targeting malnutrition. Students presented petri dishes from a microbial analysis of street-vended mangoes sold around Makerere University, revealing that the fruits may be unhygienic and potentially unsafe for consumption. They also demonstrated a low-cost water purification technology designed for cleaning and reusing wastewater from pilot or food processing plants. The system utilizes moringa seed powder, charcoal, sand, stones, and cotton wool to produce clean, clear water suitable for reuse, such as for cleaning. Additionally, the students showcased the use of activated charcoal and beeswax to extend the shelf life of fruits like bananas and passion fruit. These innovative, low-cost technologies have the potential to be further developed and adopted by farmers and traders to reduce postharvest losses. The innovations were developed during a 10-week recess programme that immerses students in hands-on fieldwork, research, and product development.

In his remarks, Prof. Ivan Muzira Mukisa, Head, Department of Food Technology and Nutrition, encouraged the students to envision their projects beyond the academic realm and focus on transforming them into viable commercial enterprises. “The future of agriculture lies in innovation. The students have demonstrated the potential to solve pressing challenges, create jobs, and build businesses. Their work shouldn’t end at the exhibition. It should continue into the market,” he said.

Dr. Stella Byakika, Coordinator of the recess programme, emphasized the importance of experiential learning in shaping Uganda’s next generation of agricultural leaders. “This programme goes beyond fulfilling academic requirements. It is a practical training platform where students apply their knowledge to real-world problems. We are preparing them not just to graduate, but to lead in transforming Uganda’s agricultural and agro-processing sectors,” she explained.

On behalf of her classmates, Ms. Ndegema Daphine, a Third Year student of Human Nutrition, expressed gratitude for the hands-on experience gained during their internship. “During the recess term, we had the opportunity to work directly with children suffering from severe acute malnutrition, including cases with edema and dermatosis. We participated in both inpatient and outpatient therapeutic care, which gave us a real-world perspective on the clinical management of these conditions. Unlike in the classroom, where we only study such cases theoretically, the internship allowed us to witness the treatment process a nd see patients recover first-hand. With guidance from our supervisors, we were able to conduct clinical assessments for malnutrition and edema, as well as evaluate dietary needs. We also put into practice what we had learned in our communication skills course by delivering nutrition education sessions, helping patients and caregivers understand the importance of proper nutrition in recovery and long-term health.”

Delivering her remarks, the Dean of the School of Food Technology, Nutrition, and Biosystems Engineering (SFTNB), Dr Julia Kigozi appreciated the University and College Administration for their unwavering support towards students’ projects and academic endeavours. She commended the students for their creativity and commitment to excellence in their work. “Our goal is to nurture and produce well-rounded graduates who not only excel academically but also embody an entrepreneurial mind-set, a strong work ethic, a deep sense of social responsibility, and respect for authority. These values are essential as they prepare to make meaningful contributions to society and the broader global community.”


Held annually, the recess programme equips students with field experience through community-based projects, agribusiness development, and food innovation. The culminating exhibition serves as a platform for feedback, exposure, and networking with industry professionals.
More photos from the exhibition




Agriculture & Environment
CAES Revitalizes Internship Programme to Boost Students’ Field Experience & Community Impact
Published
1 week agoon
July 30, 2025
In an effort to enhance practical learning and support community and government initiatives, the College of Agricultural and Environmental Sciences (CAES) at Makerere University has taken significant steps to revitalize its internship programme. The renewal offers students immersive field experiences, allowing them to develop crucial skills, gain first-hand insight into industry challenges, and make meaningful contributions to agricultural development. It equally fosters stronger collaborations with agricultural industries, research institutions, and community organizations.
This year, 51 students from various departments within the College engaged in diverse agricultural activities on farms across Mpigi and Masaka Districts, with a strong focus on the Parish Development Model (PDM) and the 4-Acre Model. In Mpigi, the training took place in Kasamu village, while in Masaka, the students were assigned to farms located in the Kyesiiga, Buwunga, and Kyanamukaka sub-counties. The primary host farms were Mbulamu Integrated Farm in Mpigi District and Green Valley Farm in Masaka District. Coordinated by Dr. Emmanuel Opolot from the Department of Soil Science and Land Use Management and Dr. Gabriel Karubanga of the Department of Extension and Innovation Studies, the internship aimed to provide hands-on learning in sustainable farming practices while sharing innovations with local farmers. The students engaged in multiple agricultural enterprises, including coffee, poultry, banana, and maize farming. They also acquired and shared expertise in modern irrigation techniques, production of renewable energy, and record keeping.

Key Enterprises and Training Areas
- Coffee Production
Over 60% of coffee quality is influenced by the method of harvesting, making it a critical focus area for improvement. In collaboration with local farmers, the students engaged in knowledge sharing and capacity building on sustainable farming practices aimed at increasing yields and improving both harvest and post-harvest handling processes. The students emphasized the importance of proper harvesting techniques, highlighting the differences between good and poor practices and how these can directly impact the quality of coffee. Training sessions covered key stages of post-harvest handling, including selective harvesting of ripe cherries, the floating process to remove defective beans, proper drying techniques to avoid mold and fermentation, accurate weighing and packaging, as well as safe storage and transportation methods to maintain bean quality. Additionally, the students gained practical knowledge in establishing and managing high-quality nursery beds. They learned how to produce healthy, disease-free seedlings by avoiding common mistakes in coffee farming, such as poor soil preparation, overcrowding, or inadequate pest control.

- Poultry Farming and Management
The students gained and exchanged knowledge on sustainable poultry farming practices. Key areas of learning included the significance of proper chick brooding, essential components of an effective brooding system, and step-by-step procedures for setting up and managing a successful brooder. Emphasis was placed on the care and management of chicks throughout the brooding period to ensure optimal growth and health. In addition, students acquired practical skills in egg quality assurance and grading based on established standards, which are crucial for market readiness and consumer safety. They also explored innovative and eco-friendly practices such as azolla farming for supplemental feed, and the use of black soldier fly larvae as a sustainable source of high-protein poultry feed. Furthermore, the importance of strict biosecurity measures to prevent disease outbreaks and maintain flock health was emphasized throughout the training.

- Banana Farming
The students acquired skills in the agronomic practices essential for successful banana cultivation. This included learning how to select high-quality planting materials to ensure healthy crop establishment. They were trained in proper planting techniques and maintenance practices such as weeding, mulching, and composting to improve soil health and moisture retention. The training also covered the appropriate application of manure and fertilizers to promote optimal plant growth. Additionally, students gained practical knowledge in pruning, propping, and desuckering to manage plant structure and enhance yield. The students equally attained skills in effective pest and disease management to protect the crop from common threats.

- Maize Farming
The students gained and exchanged valuable insights on the essential conditions necessary for the successful growth and development of maize. Mr. Lubwama Fred, a maize farmer from Mpambire village in Mpigi District, who benefits from support under the Parish Development Model (PDM), highlighted the positive impact of this knowledge-sharing. He explained that the information provided by the students helped him to effectively address several challenges that had been limiting productivity on his farm. These challenges included pest infestations such as monkeys and other pests, crop diseases, unpredictable price fluctuations in the market, and issues related to soil infertility. With the new strategies and techniques learned, Mr. Lubwama has been able to improve crop health and yield, demonstrating the practical value of the internship programme.

- Artificial Insemination and Silage Making
In the livestock sector, students were provided with practical training and hands-on experience in artificial insemination techniques, an essential method for enhancing genetic quality and improving breed performance in farm animals. Additionally, they learned the intricacies of silage making, a vital process for preserving high-quality forage to ensure consistent and nutritious livestock feed during dry seasons.

- Smart Irrigation and Water Conservation in Agriculture
In collaboration with farmers, the students explored advanced and innovative irrigation methods aimed at promoting water conservation in agriculture. They gained hands-on experience with various systems such as drip irrigation, sprinkler irrigation, solar-powered pumps, and manual watering techniques. Alongside understanding how these technologies function, the students also learned essential maintenance practices to ensure the longevity and efficiency of irrigation equipment. They were introduced to practical water-saving strategies that can help optimize water usage, reduce wastage, and contribute to sustainable farming practices.

- Sustainable Solar Drying for a Bountiful Harvest
During their training, the students acquired valuable skills in sustainable solar drying techniques. This eco-friendly method harnesses the power of the sun to effectively dry agricultural produce, helping to preserve quality while reducing reliance on conventional energy sources. By mastering these techniques, the students are better equipped to promote environmentally responsible practices that contribute to increased food security and reduced post-harvest losses.

- Record Keeping
Students developed a comprehensive understanding of record-keeping practices, recognizing it as a crucial component of modern farming. Accurate and systematic record keeping enables farmers to track crop performance, manage resources efficiently, monitor financial transactions, and make informed decisions to enhance productivity and sustainability in agricultural operations.

- Biogas Production
During their internship, students actively engaged in hands-on training in biogas production. This practical experience allowed them to understand the underlying biological and chemical processes, operate relevant equipment, and appreciate the environmental and economic benefits of renewable energy generation through biogas technology.

CAES Field Days and End of Internship Programme
The 8-week internship programme, which commenced in June 2025, concluded with field day activities held on 22nd and 23rd July at Mbulamu Integrated Farm in Mpigi District and Green Valley Farm in Masaka District, respectively. According to Dr. Emmanuel Opolot, one of the internship coordinators, the event aimed to showcase the students’ work and foster an exchange of experiences between the interns and local farmers. Additionally, the activities provided a valuable opportunity to gather feedback from the farmers on the training gaps. During the event, participants, including the students’ supervisors from CAES, Makerere University, and farmers from the respective districts, toured the various projects the students had been working on.

Students’ Reflections
Sharing their experiences, the students, led by Mr. Mayson Wangusa (Mpigi District) and Mr. Clever Asiimwe (Masaka), explained how the programme had profoundly transformed their mind-set and equipped them with essential skills in modern agriculture. “Initially, when we travelled to these remote villages for our internship, the sheer isolation almost discouraged us from continuing. However, as time passed, we adapted to the environment and began to truly appreciate and enjoy the training. Through this hands-on experience, we acquired invaluable practical skills that have significantly enriched our understanding of agricultural practices. We are deeply grateful to the University and College Management, our dedicated coordinators, the supervisors, and our generous hosts for their unwavering support throughout this journey. Their guidance and encouragement played a crucial role in making this learning experience both meaningful and rewarding.”

Farmers’ Perspectives
According to Mr. Tonda Deogratious, the owner and proprietor of Mbulamu Integrated Farm in Mpigi District, the initiative is highly commendable. “I thank Makerere University for this kind of arrangement. While its primary goal was to equip students with practical skills, we as farmers have benefited immensely. The students have been incredibly resourceful and we have learned a lot from working with them. Their presence has broadened our approach to modern farming practices. With our 60-acre coffee farm, a student recommended introducing an Agricultural Production Log (APL) to improve management and is currently drafting for us a proposal in that line. The students also suggested using Indigenous Microorganism (IMO) solutions to enhance piggery management, and we are now collaborating on a proposal in that area. We have also gained valuable skills in tick management and record keeping. Given their expertise, I plan to continue working with the students. I also strongly encourage the University to sustain this partnership.”

Mr. Tonda further praised the students for their discipline and professionalism throughout the training programme.

As a farmer operating within the 4-acre model, Mr. Tonda highly advocates for mixed farming. “By integrating different types of agricultural activities, such as crop cultivation alongside livestock rearing, farm units can mutually support one another, leading to increased efficiency and resilience. This approach not only maximizes the use of available land and resources but also helps reduce overall costs by diversifying income sources and minimizing dependency on a single commodity.”

Mr. James Kabiito, the proprietor of Green Valley Farm located in Kyesiiga Sub County, Masaka District, is equally appreciative of the programme. He emphasized the vital role that universities play in advancing and transforming the agricultural sector. According to Mr. Kabiito, collaborating directly with students on his farm has been a significant benefit. Speaking during the field day activities on 23rd July 2025, he noted that the students had consistently demonstrated resourcefulness, bringing fresh ideas and energy that contributed positively to the farm’s operations. “This hands-on partnership not only supports the students’ practical learning but also enhances the overall productivity and innovation within the agricultural community.”

Remarks by the DPMOs
Mpigi District DPMO, Mr. Patrick Ssserwadda and Masaka District DPMO, Mr. Ssekayi Godfrey expressed gratitude for the programme, emphasizing its role in enhancing the partnership between academic institutions and grassroots communities. They noted that such initiatives not only provide practical solutions to local challenges but also create a platform for mutual learning and knowledge exchange. “The collaboration between the University and local governments is a significant step forward. It allows us to tap into academic research and innovation to improve livelihoods and drive sustainable development in our districts,” Mr. Sserwadda explained. Mr. Ssekayi echoed the sentiment, calling for even deeper collaboration in research and extension services. “Strengthening research partnerships will enable us to address community-specific needs more effectively, and ensure that interventions are both evidence-based and impactful,” he stated.

Remarks by the University officials
Speaking on behalf of the Dean of the School of Agricultural Sciences (SAS), Dr. Olupot Giregon praised the initiative, describing it as a transformative approach to enhancing the practical dimension of agricultural training. He emphasized that such hands-on experience is essential for bridging the gap between academic training and real-world agricultural practice. Dr. Olupot expressed the School’s commitment to ensuring the continuity and sustainability of the programme, highlighting its potential long-term benefits for both students and host communities. Furthermore, he advocated for the integration of a soil management component within the district production units, noting its critical role in enhancing agricultural productivity and sustainability. He thanked the host communities for their invaluable support and hospitality towards the students. He acknowledged the University and College leadership for their foresight and innovation in reshaping the internship programme to better meet the evolving needs of students and the agricultural sector.

On behalf of the Principal of CAES, Dr. Richard Miiro from the Department of Extension and Innovation Studies expressed gratitude to the host farmers for their willingness to train and mentor the students. “Makerere University deeply values this partnership, as farmers play a pivotal role in driving the growth and development of the agricultural sector, which remains the cornerstone of Uganda’s economy.” Dr. Miiro highlighted the significant impact of the programme, noting that it has been instrumental in reshaping the perspectives and attitudes of the students toward agriculture. “Through hands-on experience and direct engagement with farming communities, our students gain practical knowledge and skills, leaving the field better equipped and more confident as future agricultural professionals.” Furthermore, he appreciated the Government of Uganda for its continued support and commitment to advancing agricultural education and development. This collaboration, he noted, is a vital step toward strengthening the sector and fostering sustainable agricultural practices that benefit the nation. He commended the coordinators of the programmes for the guidance and mentorship provided to the students. On behalf of the College, Dr Miiro handed over two irrigation pumps to farmer groups in Mpigi and Masaka Districts. He also handed over a soil testing kit donated to the Masaka District Production Unit.

The coordinators represented by Dr. Opolot expressed gratitude to the College and University Management for their visionary efforts in redesigning the agricultural internship programme. “This thoughtful restructuring will significantly enhance the learning experience and better prepare students for the evolving demands of the agricultural sector.” He further praised the students for their resilience, unwavering dedication, and enthusiastic commitment to learning throughout the internship period. “You have demonstrated great potential to drive transformation in the agricultural sector.”

The LC5 Chairman, Masaka District
The LC5 Chairman of Masaka District, Mr. Andrew Battemyetto Lukyamuzi, appreciated the government for its continued support of internship programmes at the district. He highlighted the importance of establishing soil fertility centres within the district to improve crop productivity and ensure sustainable agricultural practices. Mr. Lukyamuzi also called for increased support in providing affordable agricultural inputs to farmers, alongside initiatives aimed at reskilling and empowering them to enhance agricultural output. He underscored the vital role of partnerships between universities and local communities, noting that such collaborations are essential for driving innovation and boosting agricultural production. He advised students to maintain discipline throughout their studies, and encouraged them to approach the job market with an open and adaptable mind-set.

More photos on the activities at: https://drive.google.com/drive/folders/1EReMonIyk8zHtYdJMaEQVReIb8XXr1lI?usp=sharing
Agriculture & Environment
Mak Signs MoU with NAU China to Boost Agricultural Research and Innovation
Published
2 weeks agoon
July 28, 2025
Makerere University has today July 28, 2025, signed a landmark Memorandum of Understanding (MoU) with Nanjing Agricultural University (NAU) of China, aimed at strengthening institutional collaboration in agricultural research, training, innovation, and capacity building.
The agreement, to be implemented at Makerere University’s College of Agricultural and Environmental Sciences (CAES), marks a major milestone in the university’s efforts to foster global partnerships that support sustainable agricultural development and academic excellence.

Speaking at the signing ceremony, Makerere University Vice Chancellor, Prof. Barnabas Nawangwe, emphasized the importance of the collaboration in enhancing the university’s strategic objectives in agricultural science and innovation. “This MoU is a testament to our shared commitment to advancing research that responds to local and global food security needs. It opens up pathways for our staff and students to gain international exposure while co-developing solutions with NAU,” he said.
Prof. Zhu Yan, Vice President of NAU, led the Chinese delegation and expressed great optimism about the future of the partnership. “NAU is proud to join hands with Makerere University, one of Africa’s premier institutions. Together, we will pursue impactful research, promote knowledge exchange, and cultivate the next generation of agricultural scientists and innovators,” she noted.
Also speaking at the event, Hon. Vincent Bamulangaki Ssempijja, who led the delegation from NAU, expressed confidence in the partnership and its potential to transform Uganda’s agricultural sector. He particularly noted the opportunity to improve the coffee value chain, enhance marketing strategies, and support the production of organic fertilizers through collaborative research and technology transfer. “This partnership is timely. It aligns well with Uganda’s agricultural transformation agenda, and I am confident it will yield lasting impact for our farmers and agro-industrial players,” he said.

The five-year MoU outlines collaboration in various areas including:
- Joint research projects in agriculture, environmental sciences, food systems, and biosystems engineering;
- Student and staff exchanges for training, internships, and fellowships;
- Development of innovative teaching and learning technologies;
- Joint resource mobilization and participation in global partnerships with bodies such as the UNDP and WHO;
- Promotion of knowledge transfer and sustainable solutions to community challenges.
The ceremony was witnessed by university leaders, faculty, and government officials from both institutions, and concluded with a commitment to initiate pilot programs and joint research activities within the next academic year.
This partnership adds to Makerere University’s growing portfolio of global collaborations aimed at expanding its reach, influence, and contribution to solving some of the world’s most pressing challenges through science and innovation.
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