Potato processing in Uganda: A technical review

Abstract

Uganda is the third largest producer of potato (Solanum tuberosum) in East Africa, after Rwanda and Kenya. In Uganda, annual potato production is estimated at 162,151 metric tonnes which puts the country in a strategic position to benefit from the regional growing demand for processed potato products such as French fries. This paper provides a technical review of the status, challenges and potential for the potato processing industry in Uganda. It is clear that limited knowledge, limited access to inputs, low production and productivity, limited access to postharvest and processing technologies are the major constraints to potato processing in Uganda. Although majority of potato varieties cultivated in Uganda have high dry matter content (20-30%), the tubers are usually small in size, round in shape and contain high levels of reducing sugars, exceeding the recommended 0.25%; not suitable for processing into French fries and crisps. To maximise gains from the benefits accruing the opportunities offered by the emerging markets, the following need to be put into consideration; (i) identify and promote varieties with good traits for processing; (ii) promote best agronomic practices, (iii) ensure availability and access to good quality seed by farmers (iv) promote appropriate postharvest handling technologies; (v) invest in processing and value addition technologies; and (vi) strengthen linkages among the various stakeholders involved in the potato value chain.