Soybean Utilization OFDA Report. 2

TRAINING IN SOYBEAN PRODUCTION AND UTILIZATION IN EASTERN UGANDA(Part2)

Background

Eastern Uganda has had repeated prolonged droughts in the last five years that has left farmers with no stock of seed for future use.  In the process many of the locally adapted varieties were lost.  With this state of matter in view, the need for restocking the region with improved seed cannot be over-emphasized.  Most of soybean produced in Uganda comes from the Eastern region especially in Iganga and Pallisa.  However, soybean rust has wiped out all the varieties that were being used by the farmers in the last two years.  Information from Ministry of Health also indicate that most children in the area are underweight and stunted dur to malnutrition.  Though communities in the region have grown soybean for some time, they have no knowledge how they can use soybean in local dishes.  It was therefore important to plan activities to act as intervention points for the communities in this area in regard to provision of improved soybean seed and appropriate techniques for processing soybean at rural household level.

 

Objectives

(a)        To equip local community leaders with improved technologies in soybean production

(b)        Train community leaders in techniques of processing soybean at rural household level

(c)        Disseminate improved soybean seed to participants

Activities done

A. Training workshop on production of soybean and its utilization in the districts of Pallisa and Kumi

Workshops for rural community leaders were conducted in Pallisa and Kumi districts as summarised in the following Table.

Date

District

Location

     Number of participants

 

 

 

Male

Female

Total

21 - 22 March, 2000

Pallisa

Kabwangasi

  1

   24

   25

23 - 24 March, 2000

Kumi

Nyero

   7

   22

   29

Total

   8

  46

   54

The resource persons included, one Plant Breeder, one Technician and two Home Economists.  The resource persons were assisted by Home Economists in charge of   the respective districts of Pallisa and Kumi who are based at the office of the district Agricultural office. The details about resource persons are summarised in the table below.

Name

I. Lwanga

Home Economist

Mount Elgon Conservation Project (NGO/MAAIF)

H. Eyedu

Home Economist

NAARI/NARO

Joyce. Kwili

Home Economist

Pallisa District Agricultural office

Janet. Asege

Home Economist

Kumi District Agricultural office

P. Tukamuhabwa

Plant Breeder

NAARI/NSOYNET

P. Kabayi

Technician

NAARI/NSOYNET

The training workshops were conducted in English and Vernacular.  Where there was need, translation from English to local language was done.

Contents of the workshop

There were two days for each of the communities, and the training facilities were structured as shown below:

Day 1

Morning

Techniques of producing soybean, Use of soybean inoculant.  A practical done by setting up a demonstration plot

 

Afternoon

The importance of balanced diet, The nutritive value of soybean, Processes for removing anti-nutiritional factors in soybean

Day 2

Morning

Practicals on incorporating soybean into local dishes

 

Afternoon

Practicals continue

Evaluation and closing

Seed bed prepation and planting

The techniques of preparing a fine seed bed and planting to achive the required plant population was demonstarted in the field with the participation of all the participants. This activity resulted in a demonstration plot. The parcipants and other members of their communities were expected to visit the plot during the process of crop growth and development.  There was however no moisture in the soil at all the locations due to pro-longed drought. The drought continued to prevail for weeks after the workshops and implying that the plots did not germinate.

Local dishes prepared

The products cooked, roasted, ground and baked in nature.

Fifteen different dishes of soybean incorporated into local dishes were prepared.  The crops used were cassava, millet, maize, rice, banana, sweet potatoes and green vegetables in varying compositions blended with soybean.

The participants produced the different dishes in 5 groups and reconvened as one group after all had finished preparing dishes to discuss how each of the dishes were made.  Each participant gave detailed procedures followed in preparing the dish for the benefit of the whole group.  After presentation of reports, the participants tasted each of the products.  The participants were amazed at how the products were tasty with no hint of the off flavour character, that is common with soybean based foods if not properly processed.

B.  Seed multiplication and dissemination

A total 500kg of seed of Ug-5 and Namsoy 3 were produced and disseminated as follows.

Community

Varieties and quantity(kg) distributed to communities

 

           Ug-5

          Namsoy-3

Kabwangasi

100

-

Nyero

100

100

Teso general

100

100

During the training workshops at Kabwangasi and Nyero, the seed was given to group leaders who wuold in turn disribute it to the partipants and other commuty members who did not participate in the workshops.

In season 2000A,  0.5 ha of seed of Namsoy 3 and Ug-5 was opened at Namulonge for seed increase.  0.85% of this area is under Ug-5 and 0.15% is under Namsoy 3.  The seed will be disseminated among farmers in Eastern Uganda after harvesting.

Evaluation of workshop by the participants

The participants at Kabwansi and Nyero rated the workshop in the following way:

(a)        Prior arrangements to the workshop were properly done

(b)        The approach used in conducting the workshop was effective

(c)        The techniques used to process soybean were appropriate for application at rural household level.

(d)       The foods (dishes) made were relevant to their local feeding habit

(e)       The visual aids used  were clear and helped the participants to understand the subject better

The participants however, made the following suggestion for improvement of such training workshop in future:

1.         Kabwangasi

(a)        Participants should be give production and utilization handouts to make them better teachers in their groups

(b)        The two days planned for the workshop are not enough (at least one week to cover more of the subject and give ample time for the practicals)

(c)        Since the subject was very important, the organisers need to come with news reporters to so that the workshop is reported in the press.

(d)       The participants shuold receive certificate of attendence

(e)        The resource persons should make follow up on participants

2.         Nyero

(a)        Soybean seed shuold be accomponied by the inoculant (rhizobium)

(b)        Participants should be give demonstartion pictures, production and utilization handouts to make them better teachers in their groups

(c)        The production and utilization guide should be translated in Ateso

(d)       The resource persons should make follow up on participants

SOYBEAN is the most nutritious crop in the world containing 40% protein and 20% oil, both of which are vital in human and animal diet. Soybean contains at least 100% more proteins than any other common crop and yields 5-10 times more protein per unit area than other crops.
With the available technology for processing soybeans at industrial and household level, soybean has become one of the most promising food crops available to improve the diets of millions of people in the world.
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