Uganda to produce bio-fuel from cassava
UGANDAN scientists have received a grant of $94,000 (sh160m) to conduct a regional study to produce bio-fuel out of cassava.
By John Kasozi
UGANDAN scientists have received a grant of $94,000 (sh160m) to conduct a regional study to produce bio-fuel out of cassava.
The project will target extracting bio-ethanol for industrial use, as well as producing more nutritious and higher yielding cassava varieties.
It is being executed by the National Crops Resources Research Institute, in collaboration with the Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA).
“The project is going to concentrate on producing cassava varieties for bio-ethanol and for nutritional use in high quantity,†said Dr. Yona Baguma, molecular biologist at the Namulonge-based Institute. “Bio-ethanol will combine starch and alcohol content, while nutrition will focus on protein, vitamin C and starch,†he added.
The two-year project, which starts this month, aims at developing human and infrastructural capacity in Uganda to improve cassava through modern biotechnology.
“The technicians will be trained in cassava tissue culture regeneration and transformation†said Dr. Charles Mugoya, ASARECA’s programme manager.
The project will lead to enhanced productivity, value-addition and competitiveness of cassava and improved food security.
“Cassava was introduced in Uganda in the 1850s. We are the third largest producer in the region with a total production of 5 million tones,†he explained.
Over 30 million tonnes of cassava are produced annually in Eastern and Central Africa. This is more than any stable food crop grown in the region, including banana and maize.
On average, the value of cassava production was about $2b annually between 1960 and 2000, the highest of all crops produced in the region.
Baguma noted that cassava’s ability to produce food under marginal conditions has made it a popular crop among poor farmers.
“Cassava is the second most important staple food crop and a major source of income in Uganda,†he said. Diseases and pests have been responsible for the dramatic reduction of cassava harvests in recent years, cutting yields to less than half their potential.
In Eastern and Central Africa, cassava yields only 9 tonnes per hectare, compared to India where it averages 25 tonnes per hectare.
Dr. Fina Opio, ASARECA programme manager for staple food, said the green revolution passed us, but we cannot let the biotechnology revolution pass us.
ASARECA, founded in 1994, is made up of 10-member countries: Uganda, Kenya, Tanzania, Ethiopia, Eritrea, Madagascar, Rwanda, Burundi, Sudan, DRC and Malawi.
UGANDAN scientists have received a grant of $94,000 (sh160m) to conduct a regional study to produce bio-fuel out of cassava.
The project will target extracting bio-ethanol for industrial use, as well as producing more nutritious and higher yielding cassava varieties.
It is being executed by the National Crops Resources Research Institute, in collaboration with the Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA).
“The project is going to concentrate on producing cassava varieties for bio-ethanol and for nutritional use in high quantity,†said Dr. Yona Baguma, molecular biologist at the Namulonge-based Institute. “Bio-ethanol will combine starch and alcohol content, while nutrition will focus on protein, vitamin C and starch,†he added.
The two-year project, which starts this month, aims at developing human and infrastructural capacity in Uganda to improve cassava through modern biotechnology.
“The technicians will be trained in cassava tissue culture regeneration and transformation†said Dr. Charles Mugoya, ASARECA’s programme manager.
The project will lead to enhanced productivity, value-addition and competitiveness of cassava and improved food security.
“Cassava was introduced in Uganda in the 1850s. We are the third largest producer in the region with a total production of 5 million tones,†he explained.
Over 30 million tonnes of cassava are produced annually in Eastern and Central Africa. This is more than any stable food crop grown in the region, including banana and maize.
On average, the value of cassava production was about $2b annually between 1960 and 2000, the highest of all crops produced in the region.
Baguma noted that cassava’s ability to produce food under marginal conditions has made it a popular crop among poor farmers.
“Cassava is the second most important staple food crop and a major source of income in Uganda,†he said. Diseases and pests have been responsible for the dramatic reduction of cassava harvests in recent years, cutting yields to less than half their potential.
In Eastern and Central Africa, cassava yields only 9 tonnes per hectare, compared to India where it averages 25 tonnes per hectare.
Dr. Fina Opio, ASARECA programme manager for staple food, said the green revolution passed us, but we cannot let the biotechnology revolution pass us.
ASARECA, founded in 1994, is made up of 10-member countries: Uganda, Kenya, Tanzania, Ethiopia, Eritrea, Madagascar, Rwanda, Burundi, Sudan, DRC and Malawi.