The Government of Uganda has prioritised rice as a strategic commodity for the national economy. Uganda produces up to 350,000 metric ton (MT) of rice annually, and has set a target to produce 680,000 MT by 2020. “A national rice development strategy and a robust rice stakeholder platform have been put in place in order to guide potential investors.” Despite the already-existing economic opportunities for the smallholder farmers who participate in producing more than 90% of the rice output in Uganda, productivity still remains low.

This is primarily due to the frequent use of low-yielding rice varieties, limited farmer access to the seed of improved varieties and other yield-enhancing inputs, the limited usage of time and labour-saving technologies, and limited knowledge of good agronomic practices. There are three major high rainfall areas in the Northern, Eastern, and Western parts of the country. The mean annual rainfall is estimated at 1,180 mm, and the mean annual temperature is within the range of 18 to 35°C. Nine major varieties of rice, including Namche, Komboka, Kaiso, Wita 9, Basmat 370, IR 64, Supa, Buyu, and NERICA are being cultivated in Uganda.

On the other hand, production levels are 1,848,000 MT Tanzania, 122,465 MT Kenya, and 300,000 MT Uganda. Altogether, Uganda, Kenya, and Tanzania require about 500,000 MT to bridge the gap between consumption and production, yet this demand keeps growing on an annual basis across the East and Central African region. Economic growth in East and Central Africa creates new markets for Ugandan rice. These markets are less demanding logistically and in terms of product standards putting Uganda at an advantage of a large share of those markets particularly DR Congo, Kenya, Rwanda, Sudan, and Tanzania.

Uganda is a signatory to the East African Common Market Protocol, and the Government is committed to the liberalized trade that will help harness this potential. Additionally, these markets are ‘protected’ by high logistic costs for overseas imports, so Ugandan farmers have competitive advantage there.

Rice consumers in the East African region prefer rice varieties that are: aromatic, nonsticking, whole grained and white as well as with ability to swell when cooked. At the commercial level, up-to 80% of rice consumers in Uganda prefer aromatic rice and only 69.7% of rice marketed in Uganda is aromatic.