Agriculture & Environment
Mak Commissions Orange Fleshed Sweet Potato Puree Processing Unit
Makerere University College of Agricultural and Environmental Sciences (CAES), represented by Dr. Richard Miiro, from the Department of Extension and Innovation Studies on 6th April 2022 commissioned an Orange Fleshed Sweet Potato (OFSP) Puree Processing Unit at Lishe Products Limited in Kasangati, Wakiso District. With support from BioInnovate Africa Programme Phase II Initiative, the College received funding for a project titled: OFSP Puree for Bakery Applications in East Africa for Nutrition, Post-harvest Loss Management, and Youth & Women Economic Empowerment, to work with a private sector entity to operationalize a processing unit that makes bakery and fried foods ingredient from Vitamin A rich OFSP. Lishe Products Limited was the private sector partner selected to host the processing unit after competitive scrutiny, although Makerere University takes responsibility for the technical assistance, research and training components in the project. Partner companies/institutions included: Euro Ingredients Kenya – PI; International Potato Centre Kenya – Co-PI, Hawassa University Ethiopia, Makerere University Uganda, and Women’s Bakery – Rwanda.
The OFSP Puree project started in 2018 and ended on 30th March 2022. The overall goal of the project was to contribute to improved nutrition and incomes in Uganda, Ethiopia, Tanzania, Rwanda and Kenya (consortium countries) through a profitable and vibrant OFSP-based food value chain, and to promote the commercialization of Orange-fleshed Sweet potato (OFSP) puree products through demand creation, value addition and processing in baked and fried bakery products.
Specific objectives included:
- Increasing the productivity and production of OFSP among smallholder farmers linked to the processing activities in select regions of consortium countries
- Establishing OFSP puree processing factories in Uganda, Tanzania, Rwanda, and Ethiopia
- Developing market chains for OFSP-puree based bakery food products in consortium countries
- Piloting shelf-stable (12-24 months) OFSP puree for use in bakeries, culinary (coffee shops, hotels and restaurants) and ready to eat food formulations in Kenya using hot fill thermal processing technology
In his remarks, Dr. Richard Miiro, the Country Project Team Leader appreciated BioInnovate Africa for funding the project. He expressed gratitude to Prof. Barnabas Nawangwe, Vice Chancellor of Makerere University and the entire CAES leadership for trusting them with the project, and Lishe and other partners for the job well done during the project implementation process. According to Dr. Miiro, the main aim of the OFSP project was to promote commercialization of the Orange fleshed potatoes developed by Ugandan scientists as well as establishing a Puree processing factory. OFSP Puree is a solution to Bakery Applications in East Africa: For Nutrition, Post-harvest loss management and youth & women Economic Empowerment. “Sweet Potato Puree is an ingredient used in chapatti, bread, cakes and can be used in juice making to reduce the cost of production and enhance quality,” he said.
The Chief Guest, His Worship Muwonge Tom, Mayor Kasangati Town Council congratulated Makerere University, partners and Lishe Products Limited upon the achievement. He appreciated BioInnovate Africa and Makerere University for considering them and promised to team up with residents in the bakery business to promote puree.
The Principal College of Agricultural and Environmental Sciences was represented by Dr. Okello Ongom, Director Makerere University Agricultural Research Institute Kabanyolo (MUARIK) who extended appreciation to BioInnovate Africa for funding the research initiative, and the Puree project team for the innovation. He also acknowledged the contribution of the project team towards transforming Makerere into a research-led University as per the 2020-2030 Strategic Plan.
In her remarks, Ms. Sonia Mwandime, Director Lishe Products Limited thanked BioInnovate Africa and Makerere University for giving her the opportunity to host the Processing Unit at her business premises. “Without the support of Makerere University, we wouldn’t get this,” she said. In collaboration with Makerere University, Lishe Products Limited produces 250kgs of puree. Puree is a gluten-free product used in Chapati, bread, porridge, food, juice and fried products. You do not have to add sugar since the potatoes are already sweet. 700 grams of puree when added to 1 kg of wheat flour can yield 45 chapati as compared to 35 chapati got without adding puree.
Mr. Kabagambe Stephen from Uganda Chamber of Commerce applauded Makerere University for championing business incubation in the country. “Puree innovation is in line with the current government priority programmes under the National Development Plan (NDP III) and its associated with the Parish Development Model,” he noted. According to Mr. Kabagambe, prices of wheat are already high and with these substitutes, it will not only increase production but also address the market challenges. He cited the health benefits of puree and the need for Uganda Chamber of Commerce together with quality assurance bodies to assist such business initiatives to grow.
Mr. Antonio Magnagi, Jonisa Bakery noted that there are significant improvements in bakery products when mixed with puree. “Puree changes the physical appearance of Bakery products & increases profits. It increases profit margins compared to the products baked without puree.” Mr. Magnagi commended Makerere University for the partnerships geared towards improving livelihoods.
According to Mr. Kwikiriza Norman, CIP Nairobi, Puree is a good substitute for wheat, promotes food security, and nutritious with Vitamin A.
Phases of project Implementation
Phase 1: Developing a commercially viable prototype. EIL (Euro Ingredient Limited) has OFSP puree products prototypes and equipment designs ready to be piloted in East Africa
Phase 2: Preparatory period. EIL will work in Ethiopia, Rwanda, Tanzania, and Uganda with partners to identify key OFSP puree products for their markets. EIL will work on equipment, factory design, and food product development. CIP and university partners will conduct consumer acceptance and willingness to pay, as well as gender and nutrition impact studies.
Phase 3: Start-up period. The puree factories will be established in Ethiopia, Tanzania, Uganda, and Rwanda by OFSP farmers engaged in CIP projects and start producing OFSP varieties. OFSP puree bakery products will be launched and promoted in consortium countries for rapid uptake.
Phase 4: Shelf-Stable OFSP puree trials in Kenya: In Kenya, the OFSP puree bread value chain has been successfully operating over the past three years with the involvement of CIP, Organi Limited, Euro-Ingredients, and Tuskys supermarkets. An OFSP puree processor in Homa Bay county (Organi Limited) makes puree and supplies frozen puree to Tuskys and Naivas Supermarket bakeries in Nairobi.
OFSP Puree Project Beneficiaries
The direct beneficiaries of the project are to be mostly OFSP smallholder women farmers (15,000 targeted) in consortium countries, since most of the sweet potato production is carried out by women. They, and their families will benefit in the following ways:
- OFSP women smallholder farmers in consortium countries will directly benefit through creation of markets for the OFSP fresh roots and hence income.
- Smallholder farmers’ post-harvest losses from OFSP will be significantly reduced because of increased marketing opportunities from OFSP puree processors.
- Youths and women in Ethiopia, Rwanda, Uganda and Tanzania will be economically empowered.
- Street vendors, informal bakers, rural bakeries, food outlets, restaurants will have access to a shelf-stable, nutritious, affordable and versatile ingredient and a steady income for their families.
- In addition, indirect beneficiaries will be the urban and rural consumers who will have access to nutritious and healthier bakery products compared.
OFSP Puree Project Key Outputs
- Over the project period the key output has been producing OFSP puree at pilot level starting the month of September 2021.
- Prior to this, a pilot survey of “Consumer and market survey of bakery ingredients, products and fried foods in Kampala was carried out.
- Staff at Lishe received training on business readiness and they developed a business model canvas.
- A business acceleration coaching has also been provided by Growth Africa to staff of Lishe products Ltd.
- Conducted a laboratory study to determine the best way to preserve OFSP Puree using chemical preservatives
- Worked out a procedure for industrial scale application of preservatives into OFSP puree.
- Initiated on HACCP training for Lishe Staff
- Initiated and have guidance from UNBS in the process of getting the Q mark
Agriculture & Environment
Makerere Hosts Inaugural Falling Walls Lab Competition as Innovators Pitch Solutions to National Challenges
Students and researchers from Makerere University and other institutions pitched 12 innovations addressing challenges in healthcare, clean energy, agriculture, waste management and community resilience during the inaugural Falling Walls Lab Kampala, held at the School of Public Health Auditorium, Makerere University.
The competition brought together emerging innovators to present solutions to practical challenges through a three minute pitch, followed by questions from a panel of judges.
Modelled on the Falling Walls format that originated in Berlin, the event required each participant to identify a “wall” a problem or barrier, and demonstrate how their innovation seeks to break it down.
Mudhasi wins with newborn jaundice screening device
Andrew Mudhasi of Makerere University emerged as the overall winner with a score of 90 per cent for a low cost medical device designed to improve newborn jaundice screening across different skin tones.
Mudhasi explained that the device uses optical sensor technology and a skin tone targeting algorithm to provide a rapid reading, with the aim of helping nurses and clinicians identify jaundice more efficiently.
During questions from the jury, Mudhasi said the device had not yet been tested on actual babies but had undergone laboratory testing using simulated skin tones.
He reported an accuracy rate of 94 per cent when the device was compared with laboratory spectrophotometers.
The innovation is intended initially for use in clinics and hospitals, with Mudhasi saying the team is also considering a version that could eventually allow mothers to screen babies at home.
Mudhasi’s innovation has previously received recognition at the African Business Concept Challenge and the iF Design Student Award, according to his presentation.
Rhonda’s innovation tackles diaper waste
Rhoda John of the University of Nairobi emerged in second place with 89.6 per cent for an innovation addressing the problem of used diaper waste.
Under the theme “Breaking the wall of diaper waste and drug soils,” Rhonda explained that her team extracts sodium polyacrylate, the absorbent polymer found in diapers, and replaces the sodium with potassium.
The resulting potassium based superabsorbent material is designed to act as a “water battery” in soil by absorbing and retaining water for plants during dry periods.
John said testing showed a 99 per cent increase in germination and a 23 per cent increase in drought resistance.
The innovation also seeks to reduce the amount of used diapers ending up in landfills and the environmental effects associated with their decomposition.
During the question and answer session, John explained that her team was working with government environmental officials in Nairobi on a pilot collection system to address the challenge of gathering used diapers at scale.
Mahera takes third place with herbal peptic ulcer treatment
Stuart Mahera of Makerere University finished third with 86.2 per cent for a herbal formulation targeting peptic ulcers.
Presenting under the theme “Breaking the wall of Nature and Modern Medicine,” Mahera argued that conventional treatment for peptic ulcers can involve multiple medicines and may be associated with side effects and antimicrobial resistance.
His proposed formulation, MARAC capsules, is intended as a monotherapy, combining properties required for peptic-ulcer treatment in a single capsule.
Mahera said his team had carried out quality control work, including characterisation and dose quantification, and had conducted preclinical trials on laboratory mice.
He also told the jury that an application had been submitted to the National Drug Authority as the team awaits the next stage of the regulatory process.
According to Mahera, the proposed seven day treatment would cost about Shs21,000, compared with the existing 14 day treatment approach.
Innovators present solutions to practical challenges
The remaining presentations covered a wide range of challenges.
Esther Nakungu of Utamu University presented Agri-Track, a digital record keeping solution intended to improve visibility, accountability and management of farm operations and financial information.
Dr. Jimmy Chachiga, a Makerere University participant, presented a solar photovoltaic cooker with a heat storage system designed to provide a cleaner and more reliable cooking option during both sunny and non sunny periods.
His presentation focused on reducing dependence on biomass fuels and addressing the challenges associated with intermittent solar energy.
Abdul Noor Luttamaguzi, a PhD student and senior government fisheries officer, presented a mobile application aimed at helping fish farmers and extension officers report, track and manage disease outbreaks.
Henry Duke Tamale presented a herbal cream targeting antibiotic resistant biofilm infections associated with diabetic foot ulcers.
Marvin Seruwu proposed adapting existing near infrared brain monitoring technology to help detect extra-axial brain bleeds in health facilities where access to CT and MRI equipment is limited.
His proposal seeks to repurpose existing technology towards a diagnostic need that could be particularly important in settings where advanced imaging facilities are not readily available.
Kennedy Kisame presented a poultry alert and diagnosis system combining satellite weather information with computer vision disease detection. The proposed system could be accessed through a smartphone application, SMS or USSD, making it potentially usable by farmers with limited internet access.
Frank Atwiine proposed a solar powered mobile diagnostic van designed to bring ultrasound and other diagnostic services closer to rural communities.
Johnson Makmot, a software and blockchain developer, presented a platform that combines GPS tracking and blockchain-based tokens to incentivise and verify plastic-waste collection in Kampala.
Dr. Nelson Ndugu, from a partner university, presented an artificial intelligence tool designed to translate agricultural research publications into local Ugandan languages and generate voice notes for radio-based extension delivery.
The final presentation came from Dr. Juliet Akola, a Ugandan post doctoral researcher at Mangosuthu University of Technology in South Africa.
Akola presented a community digital resilience initiative focused on mapping risks in Kampala’s informal settlements, including flooding, fire, poor sanitation, waste management and inadequate infrastructure.
Her proposal seeks to combine local community knowledge with geographical information systems and link identified risks to action plans involving municipalities and other stakeholders.
Nawangwe calls for more investment in innovation
Closing the event, Prof. Nawangwe congratulated all the participants and described their presentations as an important beginning for Makerere University, Uganda and the wider region.
Drawing on his experience attending the Falling Walls conference in Berlin, the Vice Chancellor said initiatives of this nature are important because innovation will play a major role in determining the future of countries.
He encouraged participants to make their pitches more precise by clearly identifying the problem they are addressing, explaining their proposed solution and demonstrating what they have already achieved.
Prof. Nawangwe also welcomed the participation of innovators from other universities and countries, noting that the Kampala event had attracted participants beyond Makerere.
He thanked the Africa Office of the Falling Walls Foundation for its role in bringing the initiative to Makerere and encouraged continued support for innovation.
The Vice Chancellor further linked innovation to Uganda’s growing youth population and the need to develop home-grown solutions to address challenges such as youth unemployment.
The inaugural Falling Walls Lab Kampala ultimately provided a platform for innovators to move ideas beyond the classroom and laboratory and demonstrate how research, technology and creativity can be applied to challenges affecting communities.
| Position | Winner | Institution | Score |
| 1st | Andrew Mudhasi | Makerere University | 90% |
| 2nd | Rhoda John | University of Nairobi | 89.6% |
| 3rd | Stuart Mahera | Makerere University | 86.2% |
Agriculture & Environment
CAES Freshers Urged to Embrace Academic Excellence to Become Agents of National Transformation
Orientation is an important first step in helping newly admitted students transition into a new academic and social environment. Beyond introducing students to institutional structures and services, orientation provides an opportunity to set expectations, clarify responsibilities and inspire students to approach their university journey with purpose. For the 2026/2027 intake at Makerere University’s College of Agricultural and Environmental Sciences (CAES), the orientation emphasized the importance of making the most of the university experience, pursuing academic excellence, and developing the knowledge, skills, and values needed to become responsible citizens, innovative professionals, and agents of national transformation.
The CAES Freshers’ Orientation, held on Thursday, 6th August 2026, at the School of Agricultural Sciences (SAS) Quadrangle, provided newly admitted students with an opportunity to familiarize themselves with the College’s academic programmes, administrative structures, technological resources, library services, counselling and other student support services. Beyond introducing the freshers to the University environment and the resources available to support their academic journey, the orientation emphasized the broader purpose of university education. Students were encouraged to view their time at Makerere not merely as a pathway to academic qualifications, but as an opportunity to develop relevant competencies, build character, discover their potential and acquire the knowledge and skills necessary to address real-world challenges and make meaningful contributions to society.
CAES: A College of Opportunities
Welcoming the freshers to CAES, the Principal, Prof. Gorettie Nabanoga, urged them to recognize the significance of the opportunity they had received to study at Makerere University and to use their time at the institution wisely.
Prof. Nabanoga reminded the students that university represents a critical stage in their journey towards becoming responsible and productive citizens. She cautioned them against letting the excitement, newfound freedom and social opportunities distract them from their academic responsibilities.
“You are at the tail end of your journey to becoming important citizens, and therefore you need to use your time at the University effectively,” she said, urging the students to begin thinking about what they wish to become from the very beginning of their university education.
She emphasized that success at university requires discipline, commitment and a clear sense of purpose. The freshers were encouraged to take ownership of their education and make deliberate decisions that would contribute to their personal and professional growth.
According to Prof. Nabanoga, CAES is strategically positioned to prepare graduates who can respond to some of the most pressing challenges facing Uganda and the wider world, particularly in food production, agriculture, environmental sustainability and entrepreneurship.
“CAES is at the centre of national development. No life exists without food and a conducive environment,” she noted, describing CAES as a “college of opportunities” where students are equipped with the knowledge and skills to become change agents.
“At CAES, we focus on skilling you to become change agents to feed nations and to protect the environment, and to become job creators,” she said.
Prof. Nabanoga further encouraged the freshers to take advantage of the expertise available within the College, particularly by actively engaging with their lecturers and seeking guidance whenever they encounter academic or other challenges.
She also underscored the importance of investing in young people as future leaders and contributors to national development, noting that sustainable transformation requires a generation equipped with the skills, values and capacity to take on leadership and other critical responsibilities.
CAES Human Capital Critical to National Development
Speaking on the relevance of CAES to Uganda’s development agenda, the Deputy Principal, Prof. Bamutaze, highlighted the College’s responsibility to produce the human capital required to drive the country’s socio-economic transformation.
He noted that Uganda’s development priorities, including agro-industrialization, tourism and mineral-based development, require innovative, skilled and dynamic human resources capable of turning opportunities into tangible solutions.
“The country desires innovative and dynamic people who can contribute to its socio-economic development,” he said.
Prof. Bamutaze encouraged the freshers to take their education seriously and use their time at Makerere to develop the competencies, creativity and innovative mindset needed to respond to emerging national and global challenges.
Students Urged to Become Problem Solvers
The Dean of the School of Agricultural Sciences, Dr. John Baptist Tumuhairwe, explained that the School is committed to producing graduates capable of identifying challenges and developing practical solutions.
He urged the students to make academic excellence a guiding principle throughout their university journey, emphasizing that consistent effort, discipline and commitment would be critical to their success.
Dr. Tumuhairwe also stressed the importance of respect, encouraging students to respect themselves, their colleagues, lecturers, administrators and the wider University community.
He cautioned the freshers against behaviours and activities that could undermine their academic progress and future prospects, particularly betting, drug abuse and irresponsible sexual behaviour.
The Dean further encouraged the students not to underestimate the programmes they had been admitted to. He noted that every programme presents opportunities for success when students remain committed, focused and willing to work hard.
He urged the freshers to take ownership of their academic journeys rather than judging their programmes solely on the basis of perceived popularity or immediate career prospects.
Freshers Encouraged to Settle Down and Focus on Excellence
Representing the Dean of the School of Food Technology, Nutrition and Bioengineering, Prof. Ivan Muzira Mukisa encouraged the freshers to settle into university life quickly and begin working towards academic excellence from the outset.
He cautioned them against wasting time and urged them to develop productive habits early, noting that the routines and discipline established during the first year can significantly influence their academic performance throughout their university journey.
Prof. Mukisa emphasized the importance of effective time management and encouraged students to strike a healthy balance between academic responsibilities and social activities.
He also highlighted the value of teamwork, noting that the ability to work collaboratively is an important skill both within the University and in the professional world.
The students were further encouraged to seek guidance whenever they encounter difficulties instead of struggling with challenges on their own. They were reminded to make use of the academic and student support structures available within the College and University.
Similarly, the Dean, School of Forestry, Environmental and Geographical Sciences, Prof. Revocatus Twinomuhangi urged the students to focus on academic and professional success.
Freshers Introduced to University Services and Policies
In addition to the guidance from College leadership, the orientation familiarized the freshers with important administrative, technological and student support services that will shape their experience at Makerere University.
The College Registrar, Ms. Jofrina Kyohairwe, briefed the students on registration procedures and key academic policies. The session aimed to familiarize the freshers with the administrative requirements they are expected to fulfil and help them avoid challenges arising from failure to comply with University regulations and procedures.
The students were also introduced to ICT support services by Mr. Albert Muhumuza, who highlighted the importance of effectively using the University’s digital platforms and technological resources to support their learning.
They were further introduced to library services, which provide access to essential academic resources for coursework, research and independent learning.
The orientation also highlighted counselling and guidance services available to students to support them as they navigate academic, personal and social challenges during their university experience.
Pictorial of the orientation:
https://drive.google.com/drive/folders/1DmjNj1pdounFv9juFTDG98p2XQO3tq6b?usp=sharing
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