By Joseph Odoi

In a bid to promote food security and sustainability, the public has been urged to embrace indigenous farming practices and traditional knowledge to combat modern agricultural challenges. This call was made by Ms. Rose Keishanyu, the University Secretary of African Rural University (ARU) during the celebration of World Food Day held today at the Multipurpose Resource Centre Hall at ARU Campus in Kagadi District.

In her remarks under the theme, right to foods for a better life and a better future, Ms.  Keishanyu emphasized the importance of reviving indigenous food systems that were prevalent in Uganda during the 1990s to the late 2000s. She noted that in the past, communities had access to healthier, naturally grown foods, many of which have now disappeared due to changes in agricultural practices and the destruction of indigenous plants.

Ms. Rose Keishanyu, the University Secretary of ARU sharing her remarks.

As part of ARU’s contribution to food and nutrition security, Ms. Rose Keishanyu noted that the university is actively reviving indigenous practices through the Traditional Wisdom Specialists program.

Christine Ntuuti a traditional Wisdom specialist at ARU engaging ARU student-Beatrice Acio on various indigenous seeds, foods and plants on World Food Day

These specialists are working to revive indigenous seeds and farming techniques while also passing this knowledge to the next generation of ARU students, who are being trained in indigenous practices as part of their education

She also cautioned the youth to reconsider their eating habits, urging them to adopt organic foods instead of relying on fast foods.

ARU Students showcasing indigenous foods at the exhibition

Mr. Robert Katabazi, the Director of Training and Education at Uganda Rural Development Training Programme (URDT) in his remarks gave a brief background URDT, URDT continuum and also its development work most especially in skilling the youth in dignified work in 20 Districts and 2 refuges settlements under Young Africa Works Programme.

The day was crowned with a celebration of indigenous foods from various regions of Uganda, including delicacies from the Banyankole-Bakiga, Banyoro, and Acholi communities.

As part of the World Food Day celebrations, ARU hosted an exhibition showcasing sustainable farming practices that are being championed by the university and local farmers in the region.

Mr. Robert Katabazi, the Director of Training and Education at Uganda Rural Development Training Programme (URDT) leading high level guests to the exhibition table.

The exhibition included demonstrations of permaculture, agroforestry, composting techniques. Attendees were introduced to innovative, low-cost technologies such as drip irrigation systems and vertical gardening, which are proving effective in improving crop yields even in the face of erratic weather patterns.

The farmers also exhibited indigenous seed varieties that are well adapted to local climatic conditions, require fewer inputs, and are resilient to pests and diseases. These crops, including millet, sorghum, and traditional vegetables, are seen as vital in achieving long-term food and Nutrition  security in rural areas.

Some of the indigenous seeds exhibited

Exhibition of Traditional Clay Pot Utensils

In addition to agricultural exhibitions, the celebration included an exhibition of traditional clay pot utensils, which have been a key part of indigenous food storage and preparation in many Ugandan households for centuries.

Some of the clay pots exhibited.

The clay pots, known for their ability to keep food fresh for longer periods without refrigeration, were displayed alongside other handmade tools that promote eco-friendly food preparation methods.

According to Mr George William Byaruhanga, a Traditional Wisdom Specialist at ARU, Clay Pot Utensil can be used as an indigenous to plastic and metal containers that contribute to promote ecofriendly practices in the environment. Traditional Wisdom Specialists also showcased traditional seeds, local food ingredients and medicinal plants and vegetable currently preserved by traditional wisdom specialists at ARU.

Mr George William Byaruhanga, a Traditional Wisdom Specialist at the exhibition

The event attracted farmers, local community members, students, and key stakeholders in the agricultural sector.