Processing qualities of potato varieties grown in Uganda: A brief review

Uganda is the third largest producer of potato (Solanum tuberosum) in East Africa beside Rwanda and Kenya. With its highland areas where most of potato is produced, Uganda is well placed to benefit from the regional growing demand for potato products such as French fries, crisps, starch and flour. However, lack of sufficient data on available local potato varieties to support industrial-level processing is one of the major challenges facing the Ugandan potato value chain. In order to provide this lacking information, a project titled “Making Potato Value Chain Enhance Productivity and Incomes in Uganda” is currently under implementation with objectives to document the physical and chemical properties of the potato varieties grown in Uganda for potential value added products, and develop and test innovative potato-based value added products with potential for commercialization. Cruza, Kachpot1, Kachpot2, Kimuli, Kinigi, Mitare, Mumba, Rutuku, Rwashaki, Rwangume and Victoria are the most important varieties grown by farming communities in Uganda. Only scattered data on tuber size are available for some varieties. Other features such as shape, color or eyes depth are unknown. The key parameters for value addition for each potato variety should be established to enable farmers, researchers and processors to take evidence based investment decisions.