Seed of prosperity: Tukamuhabwa sees soybean transforming Uganda

What the report says

The Observer reports that Makerere University plant breeder Prof Phinehas Tukamuhabwa and his team are pushing to expand the use of improved soybean varieties developed over more than three decades of research at the Makerere University Agricultural Research Institute, Kabanyolo. The work is now housed under the Makerere Center for Soybean Improvement and Development, with support from the Makerere Research and Innovation Fund, which is helping researchers take the varieties and farmer training beyond the university.

A central focus is MakSoy 7N, described in the report as the team’s highest-yielding variety so far. According to Tukamuhabwa, it produces more than 34% above current varieties and has strong resistance to soybean rust, a major disease that can raise production costs through fungicide use. The variety was also bred with lighter seed coats, a trait processors prefer because it improves flour and other food products.

The Observer says soybean is already important in Uganda’s Lango sub-region and has supported agro-processing activity, but Tukamuhabwa wants the country to capture more value locally. His team is piloting soybean milk and yoghurt at Makerere, with hopes of bringing in private-sector partners for commercial production. The report notes his concern that Uganda exports raw soybeans while importing processed soybean products, including from countries that may use Ugandan raw material.

The article frames soybean as a crop with potential for food, livestock feed, oil and soil improvement. Tukamuhabwa argues that further progress will require government and private investment in farmer extension, processing facilities, incubation centres and value-chain development, rather than relying mainly on donor funding.