Presidia in Uganda
In Uganda, Slow Food has established Presidia projects to safeguard and promote quality food production that is at risk of extinction. These Presidia play a crucial role in protecting unique regions and ecosystems, recovering traditional processing methods, and safeguarding native breeds and local plant varieties.
The Presidia projects in Uganda focus on preserving and reviving traditional food production practices that are deeply rooted in the country’s cultural heritage. They aim to protect and promote the biodiversity of local crops, livestock, and traditional food products. The Presidia projects contribute to the preservation of traditional knowledge and techniques that have been passed down through generations.
Here below are the presidia in Uganda:
BUGONYA KAYINJA PRESIDIUM
BUGONYA KAYINJA PRESIDIUM
This is a Slow Food Presidium project in Kayunga district that focuses on the preservation and promotion of the kayinja plantain variety. Bananas are a staple food in Uganda, and the kayinja plantain is a specific variety that is not eaten fresh but processed into juice, beer, and spirits. Slow Food Uganda launched this Presidium in collaboration with a group of 25 producers from the village of Bugonya in the Kayonza county of the Kayunga district in central Uganda. The primary objective of the Bugonya Kayinja Presidium is to preserve the kayinja plantain in its original production area. The producers involved in the Presidium have formed an association to improve the quality of their crops and promote this special plantain variety. The Presidium supports their work through training activities on agronomic techniques, proper processing methods, hygiene regulations, and marketing strategies.
NDAIGA NDIIZI PRESIDIUM
NDAIGA NDIIZI PRESIDIUM
This is a Slow Food Presidium project in Sembabule district that aims to protect and preserve the Ndiizi banana variety. The Ndiizi banana was once widely distributed in the central, western, and eastern regions of Uganda but has faced challenges due to various banana diseases such as Black leaf streak, Fusarium wilt, weevils, and banana xanthomonas wilt. Recognizing the importance of preserving this banana variety, the Ndaiga Ndiizi Presidium was established. Their efforts are focused on preventing the Ndiizi banana from disappearing and ensuring its continued cultivation. Through the Ndaiga Ndiizi Presidium, the members work together to improve the quality of their crops, promote sustainable farming practices, and raise awareness about the cultural and culinary significance of the Ndiizi banana. This project plays a vital role in preserving the biodiversity of banana varieties in Uganda and supporting the livelihoods of small-scale farmers who depend on the cultivation of this unique banana variety.
KISANSA COFFEE PRESIDIUM
KISANSA COFFEE PRESIDIUM
This is a Slow Food Presidium project that focuses on the preservation and promotion of the Kisansa coffee. The Presidium was established in the Luwero District, specifically in the areas of Zirobwe, Goma, and Nakifuma in the Mukono District. The Kisansa Coffee Presidium consists of 30 producers who joined together in the Kisansa Coffee Presidium Community-Based Organization (CBO). The Presidium aims to safeguard and promote the traditional Kisansa and Nganda coffee varieties, which have unique characteristics and flavors. The Presidium was officially established in February 2012 to support the cultivation, processing, and marketing of these coffee varieties. The efforts of the Kisansa Coffee Presidium contribute to the preservation of biodiversity, the promotion of sustainable farming practices, and the support of small-scale coffee farmers in Uganda. The Presidium plays a crucial role in raising awareness about the cultural and social value of traditional coffee varieties and promoting good, clean, and fair coffee production.
BUKUNJA CLIMBING YAM PRESIDIUM
BUKUNJA CLIMBING YAM PRESIDIUM
This is a Slow Food Presidium project in Buikwe district that focuses on the preservation and promotion of the climbing yam, also known as balugu. The Presidium was launched in the village of Lubongo in the Bukunja region of Central Uganda in 2015. It involves 50 producers, with more than half of them under the age of 35. The project is initiated to support the efforts of young farmers from the local community, who are members of the Bukunja Youth Farmers Association (BYFA) and the Slow Food Youth Network (SFYN) Uganda. These young farmers work together to safeguard local biodiversity and promote sustainable farming practices. The Presidium producers cultivate balugu alongside other crops such as vegetables, coffee, bananas, and matoke. They also raise local breeds of chickens and pigs. The Presidium provides support to the producers in promoting and marketing their products locally.
TESO KYERE FINGER MILLET PRESIDIUM
TESO KYERE FINGER MILLET PRESIDIUM
This is a Slow Food Presidium project in Serere district that focuses on the preservation and promotion of traditional finger millet varieties in the Kyere town of the Teso ethnic area, located in the Serere district of the Eastern region of Uganda. Launched in October 2016, the Presidium aims to promote the traditional finger millet varieties among both farmers and consumers. It adds value to the products at a local level and in nearby towns, while also working to improve cleaning and processing techniques. The Teso Kyere Finger Millet Presidium plays a crucial role in preserving the biodiversity of finger millet varieties in Uganda. Finger millet is an important staple food in Uganda, particularly in the north-eastern regions. The project also contributes to the celebration of the harvest season, which is a time of great festivity for the Itesots, the Teso ethnic group. The Presidium’s efforts are focused on protecting the traditional finger millet varieties from the threat of hybridization and ensuring their continued cultivation by supporting local farmers.
MT. ELGON NYASALAND COFFEE PRESIDIUM
MT. ELGON NYASALAND COFFEE PRESIDIUM
This is a Slow Food Presidium project that focuses on the preservation and promotion of the Nyasaland coffee variety. The Nyasaland coffee variety is an unusual variety of Arabica coffee cultivated in Bugisu, a south-eastern sub-region of Uganda, on the slopes of Mount Elgon. The Nyasaland coffee variety has a long history. It was originally cultivated in western Ethiopia and then introduced to Malawi (formerly known as Nyasaland) before being brought to Uganda by British colonialists in the early 20th century. The coffee adapted well to the agroforestry practices on the slopes of Mount Elgon. The Presidium producers grow Nyasaland coffee at altitudes between 1,260 and 1,550 meters. The coffee is intercropped with other crops such as bananas, manioc, pumpkins, beans, and fruit trees. The Presidium farmers take pride in preserving rare, decades-old plants that have been cultivated since the 1940s. The Nyasaland coffee beans are slightly smaller than those of hybrid varieties, but they have a more intense and floral aroma, sometimes with almond notes. The plants are also more resistant to disease. The Presidium works to promote the unique qualities of Nyasaland coffee and support the livelihoods of the coffee producers in the Mount Elgon region.
BANDA INDIGENOUS CHICKEN PRESIDIUM
BANDA INDIGENOUS CHICKEN PRESIDIUM
This is a Slow Food Presidium project in Mukono district that focuses on the preservation and promotion of the Nganda indigenous chicken breed. The Presidium aims to protect the local indigenous chicken breeds and revive the interest of breeders by raising awareness about their importance and providing greater market access to the producers. The Nganda chicken breed is named after the Banganda tribe in the region. These indigenous chickens play a significant role in the culture and society of the local communities. The Presidium works to preserve the genetic diversity of the Nganda chicken breed and supports efforts to maintain healthy populations. Through the Banda Nganda Indigenous Chicken Presidium, the producers receive training and support to improve their farming practices and ensure the well-being of the chickens. The Presidium also helps create market opportunities for the producers, contributing to their economic sustainability. The preservation of indigenous chicken breeds is important for maintaining biodiversity, supporting local food systems, and preserving cultural heritage. The Banda Nganda Indigenous Chicken Presidium plays a vital role in safeguarding the Nganda chicken breed and promoting sustainable farming practices in Uganda.
ANKOLE LONGHORNED CATTLE PRESIDIUM
ANKOLE LONGHORNED CATTLE PRESIDIUM
This is a Slow Food Presidium project that focuses on the preservation and promotion of the Ankole Longhorned cattle breed in Uganda. The Ankole Longhorned cattle are known for their distinctive long white horns that curve outwards and upwards. The Presidium was launched in 2014 with the aim of enriching pastures, improving sanitary conditions and animal management, and strengthening the organization of breeders to achieve fairer prices. The project works closely with 40 Ankole Longhorned cattle keepers from Kitenga Subcounty, Mubende District, providing them with training and support to enhance their farming practices. The Ankole Longhorned cattle have a significant cultural and historical importance in the region. They have been traditionally valued by royal families and are considered a symbol of prestige. The cattle are also known for their ability to survive in harsh environmental conditions, requiring less food and water compared to other domesticated livestock. The preservation of the Ankole Longhorned cattle breed is crucial for maintaining genetic diversity and supporting sustainable agriculture. The Slow Food Presidium plays a vital role in reviving the farming of this breed and ensuring its preservation for future generations.