Farmers in drive to revive climbing yam

Kigongo, left the county chief of Kyaggwe, being shown some of the yams at the exhibition. PHOTO BY JESSICA SABANO 

By Michael J. Ssali
Posted 


Wednesday, March 30  

2016 at 

01:00

A group of farmers who are members of Slow Food, an international organisation which advocates natural and traditional agricultural practices, are to revive the cultivation of balugu, a climbing yam—one of the native food crops in Uganda.
Fifty farmers held a special show called “Climbing Yam Presidium” at Lubungo Village, Bukunja County, in Mukono District. They discussed the best production practices of the crop, had an opportunity to learn about other climbing yam varieties, and to taste some of the cooked ones.

Strong support
Traditionally, the farmer plants a piece of the yam under a heap of soil. On sprouting, it sends out a vigorous vine which grows into dozens of metres, climbing and clinging on any strong support in its vicinity. It forms spiny branches and has beautiful large green leaves, which turn yellowish when the crop matures after about a year.
Underground, the yam becomes bigger and bigger and may weigh several kilogrammes on maturity.
To prevent it from getting too deep into the ground, where it may become difficult to extract during harvest, the farmer is advised to place a clay plate or any hard object under the piece of yam at the time of planting so that, as it grows, it expands sideways instead of going deeper into the ground.
Rich in vitamins, potassium, fibre, and manganese, the crop has suffered neglect for a long time yet it is very delicious and nutritious.
It is known for its resilience during dry period because it stores water. Even after it has been harvested, it can be stored in its fresh condition for four or more months by an ordinary farmer without refrigeration facilities, unlike other common food crops like matooke, cassava and sweet potatoes. If its production is revived it may be the best food resource during periods of drought.

Preserve tradition
Eddie Mukiibi, the vice-president, Slow Food and who is also Africa’s representative on the Executive Committee, presided at the event.
He said, “It’s important to support producers’ efforts to preserve the traditional varieties of climbing yams, especially in Bukunja where yams traditionally play a very important food security and sovereignty role.”
The climbing yam has been rediscovered and promoted by Hassan Kyeswa, a farmer who learned the cultivation technique from a village elder.
The skill was then passed it on to many young farmers from the local community, members of the Bukunja Youth Farmers Association (BYFA) and the Slow Food Youth Network (SFYN) Uganda.
More than half of the participants were under the age of 35, and the presidium was started to support the work of these young people to safeguard local biodiversity.
The aim is to promote and market their products locally, at the Mukono-Wakiso Earth Market and through the Slow Food network in Uganda.
The Presidium producers grow balugu alongside other crops (vegetables, coffee, bananas, matooke, among others) and also raise livestock (local breeds of chickens, pigs) with a constant focus on protecting the environment.