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By Drake Patrick Mirembe1, Settumba B. Mukasa2 and Jude T. Lubega3 1School of Computing and Informatics Technology, Makerere University; 2School of Agricultural Sciences, Makerere University; 3Uganda Technology and Management University (UTAMU). Introduction Several households in eastern and northern Uganda depend on cassava as their sole starch staple food and source of income. In the 1990s, cassava production was threatened by the emergency of the Cassava Mosaic Disease (CMD) which led to high… Read More


By Settumba Mukasa and Moses Erongu, College of Agriculture & Environmental Sciences, Makerere University Cassava is the most important root crop in Uganda, grown in most parts of the country because of its ability to survive in a wide range of soil and weather conditions. It also serves as a family food reserve crop because of its ability to store in the soil for more than 12 months, and is increasingly becoming… Read More


By Stanslus Okurut and Settumba Mukasa, College of Agriculture & Environmental Sciences, Makerere University Under their group the Popular Knowledge Women’s Initiative (P’KWI), women farmers in Soroti District, Eastern Uganda, are reaping big from processing fresh cassava roots into High Quality Cassava Flour (HQCF). Lack of access to adequate and sustainable markets has been a perennial challenge of cassava farmers in Eastern Uganda -the country’s largest cassava producing region, but HQCF offers… Read More