By Umar Nsubuga
Pawpaws flourish in various varieties, sizes, and qualities, making them a significant fruit on both local and international markets.
Hadija Nalule, a trader in Kawempe says consumers have a strong preference for larger pawpaws with vibrant orange flesh, which are celebrated for their sweetness and rich flavour.
“These large, juicy fruits are a staple in Ugandan households and street markets, where they are enjoyed fresh or blended into refreshing juices,” she says.
Muhammad Kyazze, a commercial pawpaw farmer in Kangulumira says exporters seek pawpaws of a consistently smaller size, often prioritising uniformity and presentation to cater to the preferences of foreign consumers.
This dichotomy in market requirements presents both opportunities and challenges for Ugandan farmers.
He says one notable byproduct of pawpaw cultivation is the papain enzyme, extracted from the fruit and processed primarily for export.
Papain is valued for its medicinal properties and is commonly used in food processing, pharmaceuticals, and cosmetics, adding another layer of economic potential to pawpaw farming.
Despite the fruit’s growing popularity among fruit juice processors and its various uses, commercial pawpaw farming in Uganda remains relatively limited.
This gap indicates a significant opportunity for aspiring farmers and entrepreneurs to tap into the market, improve cultivation practices, and explore innovative ways to process and market pawpaw products.
With the right investment and education, pawpaw could become a cornerstone of Uganda’s agricultural landscape, benefiting local farmers and meeting the demands of both domestic and international consumers.
