Professional Documents
Culture Documents
28. UGANDA
Total population (000) 2000 : 23, 300 Dependency ratio (per 100):
Less than 80% of the population is dependent on subsistence economy and 20% of the
food commodity is marketed.
20% of the diet in urban areas is made up of processed foods while 0.5% of the diet in
rural areas is made up of processed foods.
Cost of foods of animal origin are very high; most of these foods need cold storage which is not
available in most rural areas.
Countries to which products are imported: Rwanda, Libya, Japan, India, Pakistan,
Britain, Italy, Spain and Egypt.
28.3.2. Main Food Safety and Quality Problems Encountered with the Country’s
Imports.
The following are the food safety and quality problems encountered by the country:
High moisture content especially for grains;
Contaminants especially sprayed chemicals, drug residues and foreign matter;
Most exports are not graded.
28.4.1 Volume of Foods Imported, Main Foods Imported and Countries to which
they are Imported.
Countries to which products are imported: China, Hongkong, Egypt, South Africa,
Argentina, Britain, Kenya and Brazil.
28.4.2. Main Food Safety and Quality Problems Encountered with the Country’s
Imports.
The following are the food safety and quality problems encountered by the country:
Sub-standard goods;
Expired products;
Risk importing diseased products eg BSE;
Risk importing genetically modified products especially beans, meats and maize.
Coordinating Committee National Bureau for Food National Food Standards &
Standards Codex Standards
There is a coordinating There is a separate national National food standards do not
committee or similar body that bureau or a similar institution differ from Codex standards.
ensures cooperation & for food standards.
coordination.
28.5.4 Food Safety Issues Taken into Account in the Preparation of Rules/
Regulations:
Sanitary facilities
Water Plumbing Maintenance Insect Toilet Waste Ventilation
Supply Control facilities disposal
Yes Yes Yes Yes Yes Yes Yes
Food processing plants are required to have their own quality control laboratories, either
on an individual or shared basis, to ensure the safety and quality of their products.
Inspection of food establishments cover the following: food processing plants, eating places,
markets, bakeries, fish or meat shops or stalls, grocery stores, milk shops and slaughterhouses.
Specific procedures and/or guidelines have been lain down with reference to the
following:
Sampling procedures;
Sealing storage, and transportation of samples;
Reporting schedules;
Collection of evidence of non-compliance;
Consumer complaints;
Import/export inspections;
Food processing plant inspections.
Microbiological laboratories have facilities for both sample collection and logistic system for
sample collection & dispatch. However facilities for the later are in most cases poor. The kinds
of microbiogical examinations carried out are for disease causing organisms especially food
poisons. The kinds of foods covered by microbiological examinations include diary products and
meats.
Chemical laboratories are equipped to undertake testings of: pesticide residues, additives, heavy
metals and other chemicals, toxins of fish & shellfish, toxic plants & mushrooms, mycotoxins,
antibiotics, hormones and radioactive contaminants.
The categories of personnel involved in food safety are health inspectors, food inspectors,
veterinary officers, supervisory staff, chemists, microbiologists and epidemiologists. There are no
provisions for continuing education, and periodic assessments for country needs of various
categories of personnel involved in food safety and food control
There is an organized effort though on demand on the part of the government to provide
extension and advisory services to the food industry and trade. Similarly, there is an organized
effort on the part of non-governmental organizations to provide extension and advisory services
to the food industry and trade.
There are specific programmes for public education and community participation. There are no
public grievance redressal mechanisms to deal with food safety and economic fraud issues. Food
safety is not part of the primary and secindary school level curriculum.