Uganda’s gluten free banana flour positioned for global market

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Uganda is the second largest producer of bananas in the world after India. This makes it the number one producer in Africa, yet among the smallest exporters.

In 2005, to increase the value of bananas and create more jobs, President Yoweri Museveni, established the Presidential Initiative on Banana Industrial Development (PIBID).

Its goal, transforming the banana value chain through science, technology and innovation. Resultantly, a banana processing factory was set up to produce banana flour and other banana products.

PIBID through the Banana Industrial Research and Development Center (BIRDC BIRDC got tasked to comprehensively develop the banana sector to generate $1bn (sh3.657 trillion) in annual revenue within the first five years, $56m (sh204b) in annual revenue and $60m (sh219.42b) profit from tooke banana flour. A great opportunity existed in the global export market.

Today, BIRDC produces two flagship products raw and instant tooke flours, from Uganda’s green bananas targeting the gluten free market globally.

Gluten is commonly found in many foods, and for most people, gluten is not an issue but some people are sensitive to it, leading to conditions like celiac disease or non-celiac gluten sensitivity.

Celiac disease is an autoimmune disorder where ingesting gluten damages the small intestine leading to various health problems. While those with non-celiac gluten sensitivity, consuming gluten can cause symptoms like bloating, diarrhea and fatigue.

The conditions have led some people to eat gluten free foods to avoid the adverse effects of gluten, and poor health. The plan to get a share of the market of gluten free food which are globally traded commodities perhaps unknowingly started 19 years ago.

According to BIRDC, the increasing awareness of health conditions like celiac disease and other gluten related disorders which are becoming more prevalent due to modern lifestyles has increased the market for gluten free foods.

People are now more focused on preventive measures of chronic illnesses which has fuelled demand for gluten free products. Subsequently the global market for gluten free food has skyrocketed.

In addition, the COVID-19 pandemic also amplified the demand for gluten free food as health and wellness became a top priority. There was a surge in consumption of gluten free food.

The shift reflected a broader interest in nutritional benefits of food and the growing awareness is expected to continue driving market demand for gluten free food.

The Global market

The USA, Asia Pacific, and Europe respectively are at the front of purchasing gluten free products, and form the biggest market of gluten free food globally.  They are Uganda’s targeted export markets for the tooke flour.

Fortunately, tooke flour, Uganda’s flagship green banana flour fits this market. Its gluten free and has very high levels of resistant starch which gives it a slow digestive starch property, which is perfect for people with gluten intolerance.

In 2022 the market was valued at approximately $6.45bn, but it is projected is expand at a compound annual growth rate of 9.8% by 2030.

As a result, tooke flour is being positioned as a viable alternative on the gluten free market particularly for the confectionary market.

The high quality tooke flour, both raw and instant cater to the needs of health-conscious individuals globally.

The challenge present

To capture the global market for gluten free tooke flour, Uganda’s green banana flour will require highly motivated human capital, establishing robust infrastructure, product excellence, market research and analysis.

This is in addition to strategic partnerships, financial planning, adaptability and resilience as well as embracing sustainability for global appeal.

According to the Director General of the PIBID and BIRDC, Dr Florence Muranga, said efforts have been undertaken to build a dynamic supply chain model.

“Furthermore, we are establishing collecting centers and information centers to engender compliance to quality and scheduling within a radius of 50 KM from the plant, and for those beyond, a modified drying facility has been developed.

“This is in addition to fair labour practices, minimizing waste, and promoting biodiversity that have ensured a sustainable supply chain,” she disclosed.

This was during the Pan African Congress Business Forum, that was convened at the Commonwealth Resort in Munyonyo, Kampala from October 6 to 23, 2024.

She said BIRDC also chose eco-friendly paper packaging materials for the gluten free tooke flour which resonate with environmentally aware consumers.

It also clearly communicates their sustainability efforts to consumers and in turn have built trust and enhanced brand loyalty by remaining transparent about the production practices and certifications that ensures environmental protection.

“Consumers are increasingly seeking brands that align with their values, therefore demonstrating a commitment to environmental responsibility is a key differentiator in today's competitive landscape,” she said.

Expanding to the international market

“It will take export financing and significant financial investments to meet diverse regulatory requirements, adapt packaging and labelling, and establish a compelling product profile,” Muranga said.