THE local coffee farmers have intensified efforts to grow more organic coffee to tap into the higher price the world market offers for organically produced products.

To ensure that more farmers join the organic coffee production crusade, a partnership has been formed between the Uganda Coffee Development Authority (UCDA), Makerere University and the University of Florida to help farmers comply with organic production principles.

Organic farming relies on techniques such as green manure, compost, biological pest control and mechanical cultivation to maintain soil productivity and control pests on a farm.

This type of farming limits the use of synthetic fertilisers and synthetic pesticides, plant growth regulators, livestock antibiotics, food additives and genetically modified organisms.

“We are undertaking a project that will see increased Ugandan organic coffee volumes in supermarkets of the world,” said Dr. Mickie Swisher, the director of the Centre for Organic Agriculture, Institute of Food and Agriculture Sciences at the University of Florida.

Swisher was speaking at the sidelines of a three-day workshop held at Hotel Africana in Kampala last week, in which over 30 regional organic coffee inspectors were trained.

“Uganda now requires immediate refocusing of research priorities, extension of environment friendly technologies, offering of organic agriculture as part of training curricula at all educational levels, and above all putting in place an organic agriculture policy,” she said.

Swisher added that producing organically was the cheapest in terms of inputs, yet it attracts higher local and international prices compared to those produced conventionally.

“It requires an additional $2.5 (sh5,000) or more to the cost price of a kilo of conventionally produced instant coffee to buy the organic one from a supermarket in the US. This also translates into higher prices to the farmers,” she said.

Organic foods and beverages are widely believed to be healthier than conventional food, though concerns have been raised on the higher expense on organic food.

This, according to food and nutrition experts, could limit the recommended consumption of five servings per day of vegetables and fruits, which are known to improve health.

According to Henry Ngabirano, the UCDA boss, going organic would enable more farmers join coffee farming, improve farming practices, increase production and attract more revenue into the country.

“Organic products command impressive demand from the world market and prices are always stable,” he said.

Uganda ’s organic coffee is to be certified by Organic In America (OIA), a North American-based verification and certification Agency accredited by the US Department of Agriculture National Organic Programme.

In Uganda , the National Organic Agricultural Movement of Uganda (NOGAMU) is responsible for promotion of organic farming.

Source: The New Vision

http://www.newvision.co.ug/D/9/32/727166