Exploring Shared Interest Foundation's Projects in Uganda, from climate-smart coffee to banana fibre handcrafts

In July, Shared Interest Foundation Project Officer, Judith Mugero, visited the Foundation projects taking place in Uganda to assess implementation progress, identify challenges, meet project participants, establish a new project and determine follow-up actions to strengthen delivery and sustainability. 

During the visit, Judith connected with several of our project implementation partners, including:

• Rwenzori Sustainable Trade Centre (RSTC)
• Bukonzo Organic Farmers Cooperative Union (BOCU)
• Sustainable Empowerment through Enterprise Development (SEED)
• Banyankole Coffee Services (BCS)

In this blog, learn more about Judith's experiences and her reflections on the projects Shared Interest Foundation is conducting in the region.

Crafting Fairer Futures: Improving Livelihoods of Artisans through Sustainable and Eco-friendly Handcraft Production

Location: Western Uganda

Timeline: May 2025 to August 2026

Partners: Rwenzori Sustainable Trade Centre (RSTC)

Participants: 200 artisans (80% women and youth)

Image: Masika Mary, a member of Kihungamiyagha Thulibaghuma group (left) and Muhindo Waridah, Chairperson of Umoja group (right), holding carpets made using banana silk and cotton off-cuts.

On day one of the trip, I visited Fort Portal in Kabarole District to connect with our Crafting Fairer Futures project delivery partner, Rwenzori Sustainable Trade Centre (RSTC), an eco-friendly handcraft production organisation which promotes the traditional skills of local artisan communities in Uganda.

RSTC are a WFTO-certified social enterprise supporting the livelihoods of over 4,200 artisans (90% women), across 45 craft groups in the Rwenzori region of Uganda.

To provide technical support and training to the producer groups involved in this project, we are also working with Ugandan social enterprise, TEXFAD. Based in Kampala, TEXFAD process waste banana stems into a fibre for the production of handwoven textiles for the domestic and export market.

Reflections from project visit

During my visit, the team shared key lessons learned from their trip to Mifuko, Kenya in July. One of the most significant learnings was the degumming process, where banana fibre is dipped into hot water and treated with chemicals such as sodium compounds to soften the fibre and produce smooth, high-quality banana silk. 

The team also learned that production is carried out by artisans in Mifuko, while marketing is managed from Finland. In addition, each artisan group has designated quality controllers and marketing managers to ensure product quality and market access.

Following the trip, participating women artisans were given three weeks to develop product samples, particularly baskets made from banana silk. The artisans expressed confidence that the introduction of the fibre-softening process will significantly improve the quality of their products.

The RSTC team has also drawn valuable lessons from the Kabarole Research and Resource Centre (KRC), which has implemented a similar initiative producing local mats and lampshades. These products were showcased during a Buying Days event in September. 

Feedback from the market indicated that lampshades previously priced at UGX 40,000 were considered expensive, prompting a price adjustment to UGX 20,000 to enhance affordability and market competitiveness.

RSTC also participated in the Fort Portal City Marathon held on 17 and 18 July, and in the Rwenzori Marathon on 22 and 23 August. These events provided an opportunity to raise awareness of RSTC's products and establish new contacts. 

I concluded my visit to RSTC by discussing preparations for upcoming agribusiness training, photography sessions and the end-of-project evaluation.

Image: Judith sits to talk with Kandole Annet Balewa, Project Coordinator

Strengthening Organic Coffee Production

Location: Uganda

Timeline: December 2025 to January 2027

Participants: 4,102 farmers

Partners: Bukonzo Organic Farmers Cooperative Union (Bukonzo)

Image: Judith Mugero, Shared Interest Foundation Project Officer (left); Josinta Kabugho, General Manager of BOCU (middle) and Douglas Maate, Project Coordinator.

Bukonzo Organic Farmers Cooperative Union (BOCU) is a union of 13 cooperatives with 4,102 farmers. Our current project aims to strengthen organic coffee production through enzyme-based fertiliser production and farmer training, while building resilience and increasing incomes.

Reflections from project visit  

The BOCU team reported that they are currently awaiting results from the Government Analytical Laboratory (GAL) regarding pesticide residue testing. From here, the team will proceed with the next phase of activities involving the enzyme produced in March 2026.  

The enzyme was developed using locally available materials, including watermelons and pineapples. While awaiting the laboratory results, the team piloted the fertiliser without the enzyme component. The fertiliser was applied at the beginning of July, and farmers have already observed positive results, including improved flowering of coffee trees and a reduction in pests and diseases.

Once the laboratory test results are received, BOCU plans to produce and apply fertiliser containing the enzyme between August and December 2026. This period was selected because some farmers will not be harvesting coffee and will therefore be in a better position to apply and monitor the fertiliser treatments on their farms.

To monitor effectiveness, field officers will identify representative farmers at different stages of production, including those with recently stamped coffee, first-harvest coffee and second-harvest coffee. These farmers will participate in the application of the enzyme-based fertiliser, allowing the project team to observe and compare results across different production stages.

The team also highlighted the importance of strengthening peer-to-peer learning among field officers to facilitate knowledge sharing on organic coffee production practices. However, limited funding for fuel remains a challenge, affecting the frequency of these engagements.

During the visit, I toured the Nyabirongo Production Centre and interacted with five farmers who had been trained in enzyme-based fertiliser production. The farmers expressed appreciation for the training, noting that it enables them to utilise locally available materials rather than relying on pesticides purchased from agro-input shops. 

They also highlighted the value of materials such as wood ash and charcoal dust, which were previously discarded but are now recognised as useful inputs in fertiliser production.

The farmers demonstrated a good understanding of the fertiliser production process and emphasized that the practice is helping them promote healthier farming systems while reducing reliance on chemical pesticides. They also noted the potential benefits of producing food with fewer chemical residues, contributing to improved household health and environmental sustainability.

Image: Neckson Bwambale, Manager (left); Biira Violet, Chairperson (middle) and Suzanna Baluku, Vice Chairperson (right), members of Nyabirongo Farmers Cooperative, inspect the fertilizer that was produced with enzyme which is stored in the water drums.

Sustainable Empowerment through Enterprise Development 

Image: (Left to right) Ivan Kushemererwa, Project Manager; Kehoda Lydia, Union Member; Niwagaba Charity, Union Vice Chairperson; Judith Mugero, Shared Interest Foundation Project Officer; Sanyu Vastina, Union Member; Anitah Kyomugisha, Union Treasurer and Orishaba Moreen, Union Member, hold peanut butter and groundnut oil produced at the value addition centre. 

This project aims to support women's economic empowerment through value addition and enterprise development. During the Phase II extension, the primary focus is on obtaining Uganda National Bureau of Standards (UNBS) certification, increasing production and establishing a sustainable enterprise model that can generate long-term benefits for women producers.

Reflections from project visit  

The recruitment of a machine operator with technical expertise in food processing and machine operation was successfully completed at the end of June. Since his recruitment, the team has produced sample batches of peanut butter and peanut oil using the equipment procured under the project. The products were packaged and labelled, providing an opportunity to test production processes and assess product presentation ahead of commercial production.

The project team, comprising Ivan Kushemererwa (Consultant), Regan Ahabwe (Machine Operator), and Diana Atuhurire (Union Chairperson), recently returned from an experiential visit to Kweyo Growers Cooperative in northern Uganda, which took place at the end of July.

The visit provided practical insights into peanut butter production, storage, quality management and enterprise operations. Key lessons included the importance of storing peanut butter containers upside down to enhance product quality, adding iodized salt and sugar prior to grinding and maintaining high standards of hygiene throughout the production process. 

The team also learned that only the quantity of groundnuts required for immediate production should be shelled, as this helps reduce the risk of aflatoxin contamination.

The visit further underscored the value of participating in regional exhibitions and trade fairs, particularly those held in Mbarara, as a means of increasing product visibility, attracting potential customers and expanding market opportunities.

In relation to equipment maintenance, the team learned the importance of maintaining essential tools and spare parts, including seals, spanners, Allen keys and other maintenance equipment. Establishing a well-equipped toolbox was identified as a practical measure for minimising machine downtime and ensuring uninterrupted production.

Additional lessons focused on strengthening enterprise management and operational systems. These included:

• The need to develop a unique product formulation that differentiates the enterprise's products.
• Ensuring a consistent supply of clean water for production.
• Improving lighting within the processing facility through the installation of fluorescent bulbs.
• Maintaining accurate production records to support quality control and business management.
• Procuring hand sanitisers and liquid soap to strengthen workplace hygiene standards. 

The team also highlighted the importance of strengthening management structures, including the proposed appointment of Ivan Kushemererwa as General Manager to oversee the day-to-day operations of the enterprise.

In preparation for the planned UNBS inspection, several improvements were undertaken to enhance compliance with certification requirements. These included the construction of a drainage trench, completion of electrical wiring improvements, moving raw shelled groundnuts into storage and the procurement of a small weighing scale to support accurate measurements during production. Notably, these improvements were financed by the women members themselves, demonstrating their commitment to the success and sustainability of the enterprise.

Overall, the exposure visit and subsequent actions have equipped the project team with valuable technical and operational knowledge that is expected to strengthen production processes, improve product quality, enhance enterprise governance and better position the enterprise for certification and market entry.

Image: Kehoda Lydia, Union Member (left) and Anitah Kyomugisha, Union Treasurer.