In Uganda, crop post-harvest losses have been estimated at 5-15% for cereals and legumes, 20-25% for root and tubers and over 35% for fruit and vegetables. Losses have been due to arthropod pests (insects and mites), micro flora (fungi and bacteria), vertebrates (rodents and birds) and man (action or inactivity).
Technologies enhancing shelf-life of commonly grown crop in Uganda include:
Use of botanicals (i.e. tobacco, tephrosia, tagetes) against bruchids;
Physical methods (i.e. solarisation, parboiling, salting) control of a broad spectrum of storage pests; solar and hybrid dryers for fruit and vegetables;
Drying structures (i.e. biomass-heated, racks/platform, cribs, mats) for cereals and legumes;
Storage structures (e.g. brick silos, improved traditional granaries) for durable multi-crop storage;
Pit and clamp for fresh sweet potato;
Moistened media (sawdust) for fresh cassava;
Shellers and threshers, graters and chippers (root and tubers); and local baking ovens.
Kawanda Agricultural Research Institute (KARI)
P. O BOX 7065, KAMPALA, UGANDA