As food safety concerns continue to pose significant health risks to Uganda’s population, particularly among pregnant women, lactating mothers, and young children, an estimated 1.3 million Ugandans are diagnosed with foodborne diseases each year, with children under five accounting for 40 percent of these cases. This persistent exposure to unsafe food has contributed to a heavy national malnutrition burden, with about 2.4 million children under five stunted and thousands more affected by wasting and micronutrient deficiencies.
However, as the first actors in the food value chain, farmers play a decisive role in determining whether food entering markets is safe and nutritious. Practices ranging from soil preparation, the use of agrochemicals, harvesting and post-harvest handling can either protect or compromise public health. Speaking during a national multi-stakeholder dialogue on food safety convened by the Ministry of Health in collaboration with the CASCADE project, experts stressed that addressing malnutrition and foodborne diseases requires strengthening food safety practices not only among vendors and processors but also at farm level.
Mr Henry Kimera, the Executive Director of the Global Consumer Centre Uganda, explained that while many food safety risks originate during production, this is often due to limited awareness among farmers, which leads them to engage in unsafe practices that directly compromise the quality and safety of food that reaches households. ‘There is need for deliberate efforts to build farmer awareness and capacity, to ensure that food safety is intentionally integrated into everyday farming practices,’ he said. As such, this can be achieved in the following ways.
Producing a quality culture
Understanding the right time to plant and harvest is key for farmers to be able to consistently produce high-quality, safe, and nutritious food. This not only benefits consumers, but also enhances the farmer’s reputation and income. This involves carefully observing crop maturity, including colour, texture, and firmness, to determine the optimal harvest time. In many cases, farmers are tempted to harvest early for quick sales. However, doing so often reduces the nutritional value of the produce and increases the risk of losses, as crops may spoil more quickly in storage or fail to meet market standards.
It is thus important to wait and harvest crops only when they are fully ripe, as this ensures maximum nutritional value, longer shelf life, and higher market quality. For instance, tomatoes harvested too early may be hard and lack flavour, while mangoes picked before maturity may not develop the natural sweetness that attracts buyers.
Ensure safe use of pesticides and herbicides
While using chemicals can be risky, handling pesticides and herbicides responsibly protects both farmers and the consumers of their produce. This involves selecting only approved and safe products, following their recommended dosages, and applying them correctly. According to Francis Asiimwe, an agro-chemicals expert, he explained that when farmers use the wrong pesticides or apply them excessively, this can leave harmful residues in fruits, vegetables and grains, degrade the soil, and cause health problems for consumers.
Asiimwe noted that many farmers use cheap or unlabelled chemicals thinking it will save them money, but these products can poison the food, harm the soil, and even make people sick. It is always safer to use approved pesticides the right way.’
Protect crop and soil nutrients
Nutrients play a crucial role in ensuring that crops grow strong, healthy, and rich in vitamins and minerals that consumers need. When soil lacks essential nutrients or becomes contaminated with harmful substances like heavy metals like lead, crops may fail to develop properly, and the food they produce can be unsafe for consumption. In essence, this contamination does not disappear during cooking as it enters the body of consumers, posing serious risks to children and pregnant women.
Farmers should therefore use clean water for irrigation, avoid planting near polluted sites, and apply safe fertilizers or compost to restore and maintain soil health. Additionally, routine inspection of fields is also important, particularly when chemicals are used, so that any abnormalities are detected early. Once contaminated produce is discovered, it should be separated immediately to prevent the spread of contamination to healthy crops, protecting both the quality of the harvest and the health of consumers.
Proper harvest handling
Proper handling after harvest is critical to preserving both the quality and safety of food. This involves investing in modern storage facilities that protect produce, such as fruits and vegetables, from pests, sunlight, and moisture. As farming practices evolve, farmers are embracing innovations such as green, well-managed stores, which not only extend the shelf life of their crops, but also serve as examples for farmer communities to replicate these methods. Farmers who sell directly to consumers are encouraged to adopt simple structures like food-grade kiosks or stalls.
These kiosks protect produce from dust, pests, and contamination while on display, ensuring that customers receive safe and high-quality food. Other simple practices include drying grains under clean covers and storing vegetables on raised racks can make a significant difference. Additionally, farmers should observe the recommended chemical withdrawal periods. This is the period between applying pesticides or herbicides and harvesting the crop, allowing time for any chemical residues to break down. Mr Kimera notes, ‘Waiting the appropriate number of days before selling ensures that produce is safe for consumption, free from harmful residues, and meets quality standards for the market.’
Farm hygiene and garbage sorting
Maintaining cleanliness on the farm is essential for preventing disease and protecting the food supply. As such one key factors that can affect food safety are farm equipment like tools or any machines used. For instance, rusted or dirty hoes, knives, and harvesting equipment can introduce bacteria or other contaminants into crops. Experts thus recommend using steel tools since these are easy to clean and maintain, ensuring produce stays safe from the farm to the market.
Regularly washing, sanitizing and storing tools properly also reduces contamination and spoilage. This is because farmers who maintain their equipment also find that crops last longer in storage and attract better prices, reinforcing the connection between hygiene, quality and income. It is also important to separate organic waste, which can be composted to enrich soil, from plastics and other non-biodegradable materials that should be safely disposed of. Sorting the waste prevents pests such as rodents and insects, reduces odours, and lowers the risk of soil and water contamination. A clean farm also makes it easier to spot early signs of disease, ensuring that both the farm and the food produced are safe for consumption.
In a bid to ensure safe and sustainable farming practices, farmers have been urged to comply with district by-laws and local regulations as following these rules not only helps prevent fines or shutdowns, but also strengthens the reputation of responsible farmers in the market.