In a bid to enhance the quality and reputation of locally produced wine in Uganda, researchers from three prominent universities have teamed up with winemakers to improve production standards.
This collaboration aims to elevate the quality of Ugandan wine, making it more competitive with imported brands, while also ensuring that consumers have access to affordable, high-quality options.
Despite the dedication of local winemakers, Ugandan wine has struggled to shake off the perception of being a lesser product compared to imported varieties. Many consumers still prefer to purchase foreign wines, often overlooking the potential of local products.
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Researchers from Kyambogo University’s Department of Food Science and Technology believe that this is partly due to a lack of unified efforts among producers, as well as gaps in knowledge regarding the best ingredients and processing techniques.
Through this partnership, they aim to bridge these gaps and help winemakers create a product that meets both local and international standards.
It was found that 70 percent of the wine in Uganda is imported, and even the wine made locally relies heavily on imported additives and tropical fruits.
Dr. Geoffrey Ssepuuya, the lead researcher and a lecturer at Kyambogo University, explained that their early findings showed winemakers don’t have a common platform to set proper standards or support each other in marketing their products.
“We also discovered that winemakers have been importing all the additives needed for making wine, even though these can be made from fruits that are readily available here at home,” Ssepuuya pointed out.
He mentions that their ongoing research will be divided into two parts. The first part, in collaboration with Makerere University, will focus on extracting and stabilizing colorants, flavors, and clarifying ingredients from locally available materials.
The second part, which will be handled by Uganda Christian University (UCU), will focus on analyzing the costs and profitability of producing wine locally.
Associate Professor Edrisa Mugampoza, the Dean of the Faculty of Science at Kyambogo University, adds that while the university provides knowledge, the students can transform these theories into practical skills.
Mugampoza urged farmers to strive for perfection in their wine production to ensure that what’s on the label matches the actual quality of the product.
“Many producers claim their wine is a delicacy, but the content doesn’t always live up to that promise. Perfection leads to a surplus in the market,” he advised.
The research project, called “Wine and Nature,” is set to last 18 months and is funded by the Uganda National Council of Science and Technology, along with the Science Grant in Councils Initiative. The program has received an investment of sh175m.
Global statistics show that the wine industry was valued at 441.6 billion dollars in 2022 and is expected to grow to 698.5 billion dollars by the end of this year.
In Uganda, wine imports from countries like France and South Africa amount to about 3 billion dollars. However, Uganda does export wine, earning about 500,000 US dollars, mainly from countries like the DRC and Rwanda.
Olivia Nalugo, from St. Henerical Fruit Wine Company in Jomayi Estate-Mutundwe, explained that many local producers are hesitant to promote their products because they doubt the cleanliness and hygienic conditions of their production facilities, leading them to rely on imported wines instead.
“Partnering with researchers to improve the wine industry is a huge blessing. The more they discover and educate us, the more we’ll be able to grow and achieve greater success,” she said.
Ceaser Nsubuga, another wine producer from Sima-Solution, pointed out the challenges the local industry faces, including high taxes and limited knowledge of production standards among local producers. He also noted that capital is scarce, yet producing quality wine requires time and investment.
Edward Kizza, an official from the Uganda National Bureau of Standards (UNBS), advises winemakers to certify their products. Kizza emphasized that certification not only helps in building the credibility of the product but also provides consumers with assurance of its quality.
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