KAMPALA, Uganda — Uganda’s Minister of State for Agriculture in charge of Animal Husbandry, Bright Rwamirama, on Wednesday called for the revival of traditional food preservation methods to curb aflatoxin contamination. He made the remarks while launching a report highlighting the health and economic impacts of aflatoxins in Uganda.
Rwamirama emphasized the importance of traditional techniques, citing groundnuts as an example. He noted that historically, groundnuts were stored in their shells and only processed just before cooking, a method that prevented mold growth and subsequent aflatoxin development.
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“With that method, you don’t have groundnuts getting moldy and later on developing in cancer or even getting small metal particles, usually found in groundnuts and other processed food,” Rwamirama said.
The report, titled “Aflatoxins in Uganda: Health and Economic Impacts, Policy Gaps and Strategic Interventions for Sustainable Food Safety,” was authored by a team from the Food Safety Coalition of Uganda. Its dissemination breakfast meeting was organized by the National Agriculture Research Organization (NARO), through the National Livestock Resources Research Institute (NaLRRI).
Authors of the report include Prof. Achileo Kaay from Makerere University, Benard Bwambale from the Food Safety Coalition Uganda, Aggrey Atuhaire from the Food and Agriculture Organization (FAO), and Henry Richard Kimera, team leader for Consent Uganda.
Minister Rwamirama also urged the public to utilize natural methods for eliminating aflatoxins developed by NARO. Dr. Moses Motovu, a senior research officer at NARO, explained these innovations, highlighting Aflasafe, a biocontrol innovation. “Aflasafe is a natural fungus that reduces aflatoxin contamination in crops,” Motovu said, adding that it binds to harmful toxins that could enter stored grains.
The report launch is part of activities marking World Food Safety Day, which will be observed on June 7. This year’s global theme is “Food Safety: Science in Action,” while Uganda’s events will be held under the theme “Securing Safe Food through Innovation: Uganda’s Science in Action.”
Beyond an increase in foodborne diseases, the report detailed the severe health and economic consequences of aflatoxins, which commonly affect food items such as maize and groundnuts. Health impacts include rapid liver failure, digestive complications, and death, with chronic exposure strongly linked to liver cancer and other long-term health issues, according to the report.
The health burden translates into significant economic costs, with Uganda spending approximately $910,000 annually on aflatoxin-related health services. The country also faces potential economic losses of up to $577 million per year due due to trade restrictions and reduced productivity, among other factors, the report stated.
Commenting on the findings, Jean-Marie Byakweli, a Policy Officer with the FAO, advocated for decentralized messaging on food safety management. He suggested including local government leaders, as most food production and contamination occur at the local level.
Agnes Kirabo from the Food Rights Alliance called for the translation of aflatoxin management information into local languages, accompanied by images, to assist consumers who may have difficulty reading.
