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Food Security, Agribusiness and Environment Conservation (FAGREC) Unit

Agriculture is the largest source of income and jobs employing more than 70 percent of the working population in Uganda.

The Food Security, Agribusiness and Environment Conservation (FAGREC) Unit focuses on improving the livelihoods of small holder farmers by empowering them with practical knowledge, skills, and micro finance resources to transition from subsistence farming towards market-oriented production.

By promoting resilient climate smart production systems, climate change mitigation and adaptation practices, the FAGREC unit contributes to the overall global agenda of reducing greenhouse emissions to protect the environment. We strive to help farmers boost productivity while safeguarding natural resources for future generations.

Being at the frontline of fighting malnutrition in the region, our interventions promote the production and consumption of healthy and nutrient dense foods.  Our primary value chains include Coffee, Banana, Maize, Vanilla, Legumes, and Horticultural crops.

Playing a vital role in bolstering Farmer Organizations' efforts by providing Comprehensive Support across Critical Areas of Agricultural Development.

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  • Earning bigger from Cabbage Farming

    Earning bigger from Cabbage Farming

  • Enterprise Selection training: Clients under the Kulea Watoto Project

    Enterprise Selection training: Clients under the Kulea Watoto Project

  • Improving Household Food Nutrition: Vegetable Farming

    Improving Household Food Nutrition: Vegetable Farming

  • Mothers in Kyaka II Refugee Settlement preparing their garden ahead of the planting season.

    Mothers in Kyaka II Refugee Settlement preparing their garden ahead of the planting season.

The focus areas encompass farm extension services, establishing financial linkages, optimizing post-harvest handling techniques, promoting agro-processing, fostering value addition, and enhancing nutrition practices.

Actively engaged in the marketplace, the department assumes multifaceted responsibilities, including context analysis and stakeholder facilitation.

This ensures the establishment of robust market organizations, where farmers have access to commodities, and market off-takers are well-prepared to offer competitive prices for farmers’ produce. Moreover, the department oversees the critical food security and nutrition component, implementing innovative methodologies such as the food lab approach to address and mitigate challenges in these essential domains.

Through these integrated efforts, the program aims to create a resilient and sustainable agricultural ecosystem that benefits both farmers and the broader community.

Articles from the Field

VALUE OF UGANDAN VANILLA: A GLOBAL COMMODITY ROOTED IN LOCAL LABOR

VALUE OF UGANDAN VANILLA: A GLOBAL COMMODITY ROOTED IN LOCAL LABOR

Vanilla is known worldwide for its smooth, sweet flavour, much of its appeal comes from vanillin, the key compound that gives vanilla beans their signature taste. Beyond flavour, vanilla offers benefits that go beyond the kitchen. It’s packed with antioxidants, which help protect the body from damage caused by everyday wear and tear. Vanilla’s calming aroma is also widely used to reduce stress and elevate mood, making it not just a luxury in food but a valuable asset for mental well-being. Vanilla grown by Mr. Masereke Misach in Mabere Subcounty Bundibugyo District Uganda has gained a strong reputation for producing some of the finest vanilla in the world. Second only to Madagascar, Ugandan vanilla stands out due to its richness and complex flavour profile, which has attracted the attention of chefs and food manufacturers globally. This quality comes from the favourable cultivating conditions in western Uganda, particularly in the districts of Ntoroko, Kasese, and Bundibugyo. This region, with rich volcanic soils and favourable climate, creates the perfect environment for cultivating premium vanilla beans. Farmers in Uganda also rely on sustainable practices, like intercropping vanilla with banana and cocoa plants this technique enhances soil health and subtly infuses the vanilla beans with notes of banana and cocoa, giving Ugandan vanilla its distinct character. For those engaged in the vanilla trade, this crop is often called “green gold.” Vanilla farming is a critical livelihood for thousands of rural farmers across Uganda. In 2021 alone, the country exported about 75 metric tons of vanilla, generating over $20 million. Vanilla has become one of Uganda’s top agricultural exports, alongside coffee and tea, playing a vital role in the nation’s economic development. The government has recognized its potential and continues to support farmers by improving farming techniques and ensuring high-quality produce. For both corporate professionals and those on the ground in production, Uganda’s vanilla industry presents growing opportunities despite price fluctuations. As demand for high-quality vanilla rises worldwide, Uganda is in a prime position to expand its market share. Vanilla production is more than just an agricultural activity, it provides meaningful work, supports families, and helps sustain local communities. The export of vanilla, often processed for international markets, contributes directly to economic growth by creating jobs and supporting livelihoods throughout the supply chain from the farms in the hills to the factories and beyond. Ugandan vanilla is more than a flavouring, it’s an investment in the future of the country’s economy and a source of pride for its people. Whether you’re working in management, logistics, or directly in farming, the vanilla industry is a symbol of Uganda’s potential and progress, contributing to both local communities and the global marketplace. By Carol Namagembe Production and Marketing Officer. KRC-Uganda

18. Nov 2024
posted by Caroline Namara
ENHANCING STORE MANAGEMENT AND HANDLING OF CORN-SOYA BLEND (CSB)

ENHANCING STORE MANAGEMENT AND HANDLING OF CORN-SOYA BLEND (CSB)

Effective store management and careful handling of food supplies, like Corn-Soya Blend (CSB), play a critical role in ensuring the well-being of communities. To address specific challenges related to food storage and safety, KRC-Uganda, with support from the World Food Programme (WFP), developed a training program to promote best practices, reduce food losses, and guarantee food safety. This training covers essential areas, beginning with inventory control and meticulous record-keeping to avoid shortages and prevent wastage. Accurate records, consistent stock monitoring, and applying the first-in, first-out (FIFO) principle ensure that the CSB remains fresh and available when needed. Another key focus is maintaining proper storage conditions, emphasizing that storage areas for CSB should be dry, well-ventilated, and protected from pests. Storage facilities must also safeguard food from extreme weather, which could otherwise jeopardize quality. Handling and transportation practices are also covered to ensure the safe handling of CSB during loading, unloading, and transit, which reduces contamination risk. Proper packaging methods are emphasized to prevent damage during transportation and to preserve CSB’s nutritional value until it reaches the community. Food safety and hygiene practices are crucial as well, focusing on sanitation protocols for personnel and equipment, early identification of spoilage or infestations, and the distribution of safe, quality products. Furthermore, community engagement is encouraged, educating refugee community members on food safety and responsible food usage, which helps reduce wastage and misuse. By implementing these training programs, food losses can be significantly reduced, and the quality of food supplies maintained. This leads to efficient and fair food distribution, which is vital in supporting the food security and nutrition of vulnerable populations in the refugee community. By Mbambu CatherineNutrition OfficerKyaka II Refugee Settlement

23. Oct 2024
posted by Caroline Namara
 WHY THE RIGHT TO FOOD SHOULD BE AN ABSOLUTE RIGHT

 WHY THE RIGHT TO FOOD SHOULD BE AN ABSOLUTE RIGHT

As we commemorate World Food Day on October 16th, a day established by the Food and Agriculture Organization (FAO) in 1979 to raise awareness about hunger and promote action for sustainable food systems, it’s crucial to reflect on the right to food. At KRC-Uganda, we have commemorated this day for decades through various events, discussions, and initiatives focused on food and nutrition security and their interlinking with human rights. Given my background in both human rights and food systems, I firmly believe that the right to food must be elevated to the status of an absolute right. THE QUESTION THEN BECOMES: WHAT EXACTLY ARE ABSOLUTE RIGHTS? An absolute right is a human right that cannot be suspended, restricted, or limited under any circumstances, not even in states of emergency. Examples of absolute rights include the right to life and freedom from torture. Such rights are enshrined in international covenants like the 1948 Universal Declaration of Human Rights (UDHR), and the International Covenant on Civil and Political Rights (ICCPR) of 1966. In Uganda, the national constitution in Article 44 provides for a class of fundamental rights that cannot be taken away irrespective of any circumstance. The law refers to them as non-derogable rights, including freedom from torture and cruel, inhuman, or degrading treatment or punishment, freedom from slavery or servitude, the right to a fair hearing, and the right to an order of habeas corpus. These stand as fundamental pillars of human dignity. These rights are considered non-derogable, meaning they remain protected even during crises. However, the right to food, despite being recognized under international frameworks such as the Universal Declaration of Human Rights (UDHR) 1948 and the International Covenant on Economic, Social, and Cultural Rights (ICESCR), is not classified as absolute even in our national constitution it is a “silent right”. This begs the question: Why is the right to food not treated as an absolute right when food is a prerequisite for all those absolute rights as it’s a foundation for survival, human dignity, and the enjoyment of other fundamental rights? THE RIGHT TO FOOD AS A FOUNDATION FOR OTHER RIGHTS The right to food is closely intertwined with the realization of other human rights. Without access to adequate and nutritious food, individuals cannot enjoy the right to life, health, or an adequate standard of living. Article 25 of the UDHR recognizes that “Everyone has the right to a standard of living adequate for the health and well-being of themselves and their family, including food.” Similarly, the ICESCR elaborates on this in Article 11 by affirming the right to adequate food and freedom from hunger. Food is the cornerstone of life and survival. Therefore, any deprivation of this right threatens not only the individual’s physical well-being but also undermines their ability to participate fully in society, exercise political rights, access education, or even contribute to the economic development of their community. However, in the efforts to recognize this as an Absolute right, it has met with several misconceptions and one of the biggest is that the right to food is equivalent to a right to be fed. Some assume that recognizing the right to food would place an unrealistic burden on governments to provide free food to all. However, this is not the case. The right to food, as defined by international law, focuses on enabling individuals to feed themselves in dignity. This requires creating an environment where individuals have access to the necessary resources such as land, seeds, water, and markets to produce or buy their food. The state should be directly responsible for providing food in exceptional circumstances, such as natural disasters or armed conflicts. Furthermore, some have unknowingly argued that denying the right to food is due to a lack of food globally. FAO says the world produces enough food to feed the entire population. The real issue lies in inequitable access to food, driven by poverty, social exclusion, and discriminatory practices. A legal framework that guarantees the right to food as absolute would mandate states to take decisive steps to address these systemic issues/challenges. Therefore, Given the critical role food plays in sustaining life and human dignity, the right to food should be elevated to an absolute right. Much like the right to life and freedom from torture, the right to food should be considered non-derogable. It should not be subject to limitation, even in times of crisis or emergency. Cognizant that hunger and malnutrition lead to irreversible damage, particularly in vulnerable groups like children, and undermine the potential of entire generations. In a world where food is abundant, but access is limited by inequality and poor governance, the international community must prioritize the right to food and treat it as essential and inviolable. As we commemorate World Food Day, it is crucial to advocate for the recognition of the right to food as an absolute right. By Richard Tusiime Governance, Policy, and Advocacy Manager KRC-Uganda

17. Oct 2024
posted by Caroline Namara

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