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
CAES Doctoral Symposium: PhD Students Urged to Prioritize Research with Societal Impact
The Principal of the College of Agricultural and Environmental Sciences (CAES), Prof. Gorettie Nabanoga has called on doctoral students to focus their research efforts on addressing real-world challenges and contributing to national and global development.
Speaking at the inaugural CAES Doctoral Symposium, held from 10th to 11th September 2025 at Makerere University, the Principal emphasized that impactful research, not just the quantity of academic publications, should be the hallmark of a research-led university. “As a university aspiring to lead in research and innovation, our work must go beyond academic recognition. It must bring about meaningful change,” she said. “We are moving away from an era where scholars were measured solely by their publications. Today, the value of your PhD lies in how your research transforms lives and communities.”
While acknowledging the university’s requirement of three peer-reviewed publications for doctoral graduation, the Principal urged students to focus their research on critical societal challenges such as food security and nutrition, climate change, and environmental degradation. “A PhD is not merely an academic exercise or a quest for knowledge accumulation. It is a rigorous journey of inquiry, one that requires asking the right questions and seeking evidence-based solutions,” she explained.
The Principal encouraged students to take advantage of the university’s academic support systems, including the CAES GRADCARE Management System, to ensure timely completion of their programmes.
Delivering a keynote centred on addressing Africa’s most pressing societal challenges, Prof. Julius Kikooma, Director of Graduate Training at Makerere University called for a renewed commitment to research that directly responds to Africa’s development needs.
Speaking under the theme “Making the PhD Relevant to Africa’s Development Aspirations”, Prof. Kikooma underscored the critical need for research at the doctoral level to be aligned with national, regional, and global development agendas. “We gather at a time when Africa stands at a crossroads,” he stated. “On one side, the continent is grappling with complex and overlapping crises – climate-induced disasters such as floods and droughts are displacing communities, food insecurity is worsening amid a rapidly growing population, and social inequalities are deepening. Yet, on the other side, Africa holds immense promise. We are home to the world’s fastest-growing youth population, and some of the most dynamic emerging economies. The potential is vast, but it must be matched by research that is relevant, and transformative.”
Prof. Kikooma challenged universities and research institutions to fundamentally rethink the purpose and structure of doctoral education. He advocated for a shift toward more applied, interdisciplinary, and impact-oriented research that actively contributes to solving real-world problems.
He emphasized that PhD programmes must not be ends in themselves, producing dissertations that gather dust on shelves, but should instead be engines of innovation, capable of informing policy, transforming communities, and driving sustainable development across the continent.
Reiterating the critical role of graduate training in driving transformative research, Prof. Kikooma underscored the importance of deliberate and strategic efforts in realizing the aspirations outlined in the University’s Strategic Plan. A key priority of the plan is to significantly increase graduate student enrollment, with a target of having postgraduate students comprise 40% of the total student population. In alignment with this objective, Makerere University also aims for graduate students to represent 40% of all annual graduands. To support the attainment of these goals, Prof. Kikooma explained that the University had instituted a number of initiatives aimed at streamlining academic processes and reducing inefficiencies that can hinder timely completion. One notable intervention is the implementation of the Research Information Management System (RIMS), a digital platform designed to monitor and track research progress, thereby minimizing downtime and enabling better oversight of graduate research activities.
The second day of the Doctoral Symposium featured a keynote address delivered by Dr. Settumba B. Mukasa, an Associate Professor in the Department of Crop Science and Horticulture at CAES. His presentation offered valuable insights into the critical role of academic writing in shaping impactful research and advancing doctoral education. Dr. Mukasa offered practical guidance on structuring academic work, maintaining coherence and precision, and aligning writing with the expectations of scholarly publishing. His insights provided doctoral candidates with essential tools for enhancing the quality, visibility, and credibility of their research outputs.
According to Prof. Yazidhi Bamutaze, the Deputy Principal and Head of Academics at CAES, the Doctoral Symposium was organized with the primary objective of providing a platform for PhD students to present their research, receive constructive feedback, and engage in scholarly dialogue with peers and senior academics. The event aimed to foster a vibrant academic community, enhance research quality, and promote collaboration across various disciplines within the college.
During the symposium, over 50 students presented their research across the following thematic areas:
- Engineering, materials science, nanotechnology, and product prototyping, highlighting advancements in technological innovation and design;
- Stakeholder and farmer engagement, with a focus on perception, knowledge sharing, and participatory approaches to development;
- Crop resources, breeding, biotechnology, cell biology, and genomics, addressing breakthroughs in plant science and genetic research;
- Forest Resources, Meteorology, Catchment Management, and Wetlands Conservation, integrating environmental science with resource management;
- Soil and crop science, underscoring sustainable practices and soil health; and
- Food, Nutrition, and Animal Science, focusing on food security, health, and livestock management.
The sessions were moderated by academic staff from different departments at CAES including Prof. Jackie Bonabana (Department of Agribusiness and Natural Resource Economics), Dr. Denis Nseka (Department of Geography, Geo-Informatics and Climatic Sciences), Prof. John Bosco Okullo (Department of Forestry, Biodiversity and Tourism), Dr. Ellen Kayendeke (Department of Environmental Management), Dr. Patrick Musinguzi (Department of Soil Science and Land Use Management), and Dr. Robert Mugabi (Department of Food Technology and Nutrition).
Pictorial of the symposium at: https://shorturl.at/Dbmlc
Agriculture & Environment
Enhancing Food Safety & Nutrition: Mak-CAES Equips Processors & Schools with Vital Skills
In a bid to enhance food safety, nutrition education, and the capacity of small enterprises, the Department of Food Technology and Nutrition (DFTN) at the College of Agricultural and Environmental Sciences (CAES), Makerere University, implemented a dynamic outreach and training programme during the 2024/2025 recess term. The initiative encompassed a variety of activities, including school-based nutrition awareness campaigns, diagnostic pre-visits to local food processors, and an intensive two-day hands-on training workshop held from 8th–9th September 2025 at the School of Food Technology, Nutrition, and Bioengineering (SFTNB), Makerere University.
The programme sought to address key challenges in Good Manufacturing Practices (GMP), product formulation, packaging and labelling, certification readiness, and market development for small-scale processors, while also strengthening nutrition knowledge among students and teachers in partner schools.
School trainings and diagnostics with local food processors
The programme commenced with school visits in July 2025 to Zainab Junior School (Makerere-Kavule), Hormisdallen Primary School (Kamwokya), and Makerere Modern Secondary School (Kikoni). Teams from the Department of Food Technology, and Nutrition engaged learners and teachers on balanced diets, hygiene, and the importance of locally available nutritious foods. Sessions also introduced students to career pathways in food science and nutrition.
Backed by student volunteers from Makerere University Human Nutrition Students’ Association (MUHUNSA) and the Makerere University Food Science and Technology Students’ Association (MUFOSTA), with support from NutriQuest, the Department conducted rapid diagnostics with local food processors in the bakery and dairy sectors. The assessments revealed a range of challenges: short shelf-life, poor fermentation control, packaging and labelling gaps, and documentation issues hindering the Uganda National Bureau of Standards (UNBS) certification. These findings shaped the training curriculum.
From findings to action: Two-day practical training
The findings directly informed a two-day training held at the SFTNB from 8th– 9th September 2025. Attended by processors from across the cereal/grain and dairy value chains, including Calabash Dairies Ltd; True Uganda Adventures; Kikazi Agri Ltd; Sarah’s Cakes; AWAN Group; Green-door Supplies (U) Ltd; Glory Revolution Ltd; Westlink Delicacy Ltd; Mak-Soya Foods & Bakery; and Aleem Bakery, the workshop delivered practical sessions on:
- Good Manufacturing Practices and hygiene
- Product formulation and optimization
- Packaging, labelling, and UNBS compliance
- Equipment sourcing, waste management, and marketing
- Hands-on processing of yogurt (dairy, soy, millet-based), fruit drying, flour blending, and baking.
Outcomes
The initiative showed that simple, targeted improvements in processing practices can lead to significant benefits including enhanced food safety, improved product quality, and increased market confidence. In the classroom, nutrition education not only deepened students’ knowledge but also sparked interest in careers in food science. From small-scale processors to young learners, the initiative delivered broad, practical impact.
Commitments
Participants left with clear 60-day action plans, including:
- Improved batch documentation (e.g., pH, weights, traceability)
- Label standardization to meet UNBS guidelines
- Shelf-life testing and corrective action planning
- Product innovation (e.g., millet-yogurt blends, fortified flours)
- Follow-up visits with progress checklists and certification support
Remarks by the SFTNB leaders
In his remarks, Prof. Ivan Mukisa Muzira, Head of the Department of Food Technology and Nutrition, emphasized the value of academia-industry partnerships and encouraged participants to use the SFTNB’s facilities and expertise. He thanked the technical team – Dr. Robert Mugabi, Dr. Stellah Byakika, and Dr. Richard Bukenya, as well as the student associations that played a key role in delivery.
Dr. Julia Kigozi, Dean of the SFTNB, reaffirmed the School’s commitment to fostering ongoing partnerships and collaboration with food processors. Highlighting the importance of continued engagement, she encouraged all processors to actively utilize the resources and support services provided by the Food Technology Business Incubation Centre (FTBIC). Dr. Kigozi noted that the FTBIC is dedicated to assisting entrepreneurs and businesses in the food technology sector by offering expert guidance, technical assistance, and opportunities for innovation and growth. In the course of the event, Dr. Kigozi presented certificates of attendance to all the participants, acknowledging their commitment to advancing their skills and knowledge within the food processing industry.
Acknowledgement
On behalf of the Department of Food Technology and Nutrition, Dr Robert Mugabi expressed gratitude to Prof. Ivan Mukisa Muzira, Dr. Julia Kigozi, the technical leads, the student teams from MUHUNSA and MUFOSTA, NutriQuest, and all participating schools and enterprises for their partnership and engagement.
More photos about the trainings at: https://shorturl.at/FohFj
Compiled by Dr Robert Mugabi, Senior Lecturer, Department of Food Technology & Nutrition, CAES
Agriculture & Environment
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