By Umar Nsubuga
For the ninth year running, Vision Group, together with the Embassy of the Netherlands, KLM Airlines, dfcu Bank and Koudijs Animal Nutrition, is running the Best Farmers competition. The 2024 competition runs from April to November, with the awards in December. Every week, Vision Group platforms will publish profiles of the farmers. Winners will walk away with sh150m and a fully paid-for trip to the Netherlands.
Goretti Bagaya’s aspiration to run her own farm and catering business was sparked during her university days. Although she pursued a degree in finance, her passion for agriculture and cooking never waned.
While studying, she envisioned combining her financial expertise with her love for farming and food. Even while working in finance with GTZ, she remained steadfast in her vision.
Her university experience honed her strategic thinking, helping her keep her dream alive until she could realise it.
Now, at 59, Bagaya operates a farm in Kyamasongya, Kabarole district and resides in Kitumba A village, Central Division of Fort Portal.
Guided by her principle of putting God first, Bagaya’s faith fuels her work ethic and dedication to empowering others, especially the youth.
She takes joy in providing training in farming and entrepreneurship, aiming to inspire young people to pursue agriculture and business, and to create self-sustaining futures.
Her sense of purpose drives her daily, making her a vital figure in her community.
How she started
Bagaya’s journey into farming and catering began while she was employed at GTZ, a non-governmental organisation.
Her background in business administration equipped her with skills in budget management, strategic planning and long-term thinking — qualities that later proved essential in her entrepreneurial ventures.
While at GTZ, Bagaya dreamt of starting her own catering business and quickly realised the need for controlling the source of her ingredients to ensure their quality and freshness.
She saved money with the goal of purchasing land, a vision that materialised in 2014 when she acquired her first piece of farmland — seven acres.
Later, she expanded by an additional five acres. Value addition was Bagaya’s guiding principle from the start.
She understood that growing crops and raising animals alone would not suffice; she needed to process and market her farm’s produce effectively.
This led her to focus on horticulture, cultivating a wide variety of vegetables and rearing livestock to support her catering business.
Everything the produced was used to enhance the quality of her meals.
Projects
At the heart of Bagaya’s farming success is her meticulous approach to horticulture.
She treats her garden as the foundation of her operations, ensuring a steady supply of high-quality, organic ingredients for her catering business.
Her practices are rooted in sustainability and precision.
“I prioritise crop rotation, soil enrichment and pest control to maintain the health of my vegetables,” Bagaya explains.
Her garden features an array of crops, from leafy greens like spinach and cabbage, to root vegetables like carrots and beets.
This diversity ensures a year-round supply of fresh ingredients, regardless of seasonality.
Bagaya harvests her produce at its peak, to preserve flavour and nutrients. Whether for fresh salads or side dishes in her catering service, each vegetable is cultivated to meet her customers’ high standards for taste and quality.
Her commitment to careful crop rotation and organic farming methods ensures her vegetables are always fresh and nutrient-rich.
Matooke
Bagaya cultivates matooke on two acres of her land, providing part of the matooke needed for her catering business.
However, the yield often falls short, especially for large events, so she supplements her supply by purchasing additional matooke to ensure she meets the demand and maintains the quality of her services.
Cattle
Cows are an integral part of Bagaya’s farm, supplying milk for dairy products and beef for her catering services. This ensures a consistent source of high-quality meat and dairy for her business.
Chicken
Bagaya raises both broilers and kuroilers for meat.
“My chickens are raised specifically to support my catering business; their meat is used in various meals,” she explains.
Goat rearing
Goat farming is another crucial component of Bagaya’s operation. She practices rotational grazing, to keep her goats healthy and minimise land impact, providing a steady supply of meat.
Pigs
Bagaya rears pigs primarily for sale, with mature ones priced between sh1m and sh2.5m.
This venture adds a significant revenue stream, complementing her other projects and supporting her catering operations.
Trees
Four acres of Bagaya’s land are dedicated to growing eucalyptus trees, contributing to environmental sustainability and providing an additional income source. The trees are mainly used for construction projects on her farm.
Solar
Bagaya invested sh10m in a solar-powered irrigation system, which efficiently distributes water across her gardens, ensuring adequate moisture for her crops during dry periods.
This aligns with her commitment to sustainable farming practices.
Management led by her son
Bagaya’s son, Ivan Mbabazi, manages the daily operations of both the farm and catering business.
He oversees workers, co-ordinates activities and ensures smooth business operations.
“With a clear understanding of my mother’s vision, I implement modern management practices to keep everything efficient and profitable,” says Mbabazi.
He also assists with strategic planning, marketing and maintaining supplier and customer relationships, allowing his mother to focus on business expansion.
Workers
Harriet Atugonza, a local resident, emphasises that Bagaya’s success is a team effort.
She says Bagaya employs skilled workers to manage livestock, horticulture and irrigation. These workers are trained in farming techniques and food safety, contributing to the health of the animals and the cultivation of vegetables.
Atugonza notes that Bagaya empowers her staff, helping them grow both professionally and personally.
Value addition
Bagaya’s breakthrough came when she realised that processed goods commanded higher prices than raw farm products.
This insight led her to focus on value addition.
Her catering business thrives on a farm-to-table approach, using fresh, organic ingredients from her farm.
She adds value by incorporating traditional Ugandan dishes with a modern twist, homemade spices and sauces.
Bagaya’s emphasis on quality and freshness has made her catering services highly sought after, supporting local farming while meeting customer needs.
Achievements
One of Bagaya’s greatest achievements is her fully integrated farm-to-table model, which has enhanced the quality of her catering services and maximised profits through value addition.
By emphasising organic farming and sustainable livestock management, she has become a role model for local farmers, demonstrating long-term productivity and environmental stewardship.
Richard Mutegeki, a friend and neighbour, notes that Bagaya’s farm has created jobs and training opportunities for locals, contributing to reduced unemployment in the area.
She says Bagaya also mentors other women, inspiring them to pursue agriculture and entrepreneurship.
Challenges
Despite having an irrigation system, unpredictable weather — such as prolonged dry spells or heavy rains — can impact crop yields.
Managing a farm and a catering business demands significant investment in equipment, animal feeds, labour and farm inputs, which can sometimes exceed revenue, particularly during lean seasons.
Fluctuating prices and industry competition further challenge profit margins.
To address these issues, Bagaya focuses on value addition, maintaining high-quality standards, using teamwork, innovation and perseverance to navigate these challenges and sustain her success
Community impact
Bagaya’s ventures significantly benefit her community. Her diverse operations provide stable employment for local residents, including farmhands, kitchen staff and administrative support, bolstering the local economy.
She is committed to mentoring young people and aspiring farmers.
Local leader
Benard Arali praises Bagaya for offering training in modern farming techniques, value addition and business management, which helps individuals build successful careers in agriculture and entrepreneurship.
He also highlights how her farm’s purchase of local goods and services supports the local economy.
Arali commends Bagaya for her sustainable farming practices and commitment to organic methods, which set a positive example for her community.
“Her approach to agriculture and environmental stewardship promotes awareness and encourages others to adopt similar practices,” he says.
Bagaya’s involvement in local events and her willingness to share her success story inspire others and her farm-to-table model underscores the benefits of local, sustainable food systems.
Her efforts not only reduce unemployment, but also empower the next generation to pursue their entrepreneurial dreams.
What people say
Ivan Mbabazi, son and manager
She is a source of inspiration. I admire her resilience, vision and unwavering commitment to her dreams. Her ability to integrate farming with catering and her dedication to quality are truly exemplary.
I also acknowledge that her foundational values and principles have significantly shaped my own management style and business philosophy.
Moses Tumusime, head of workers
Bagaya is a visionary leader, who has transformed her farming and catering business with clear goals and innovative strategies.
I admire her ability to foresee opportunities and challenges and adapt accordingly. Her supportive and caring nature stands out to me.
She is known for her hands-on approach and her willingness to engage with employees. I appreciate how she values and acknowledges each member’s contributions, creating a positive work environment.
LEAD PHOTO CAPTION: Bagaya rears over 1,000 chickens for her catering business.
