By Umar Nsubuga
Beans are a staple in Uganda, providing nearly half of the protein intake and a quarter of the total calories for the population.
Despite being a common meal, beans hold significant potential as a cash crop for commercial farmers. With proper management, farmers can transform their bean crops into a profitable enterprise.
Importance of quality seeds
To start, quality seed selection is crucial. Agronomist Henry Sekyewa advises farmers to use certified seeds from reputable institutions like the National Agricultural Research Organisation (NARO) or the National Crop Resources Research Institute (NACRRI).
These seeds are high-yielding, quick-maturing, and resistant to pests and diseases. Although they may cost more initially, the higher returns justify the investment.
Planting and managing beans
Daniel Katamba, an experienced bean farmer, recommends planting at the onset of the rainy season when the soil is moist, ensuring quick seed germination within seven days.
For optimal growth, spacing should be 50 cm between rows and 10 cm between plants. Continuous weeding, especially in the first four weeks, is essential to minimise competition for nutrients.
Farmers like Muhammad Kyazze, who grows beans on three acres in Kayunga district, stress the importance of keeping the garden weed-free. After the initial weeding, no weeding should be done during flowering to prevent flower abortion, which reduces yields.
Pest and disease control
Bean crops are susceptible to pests like aphids, thrips, and diseases such as anthracnose and rust. Farmers should apply systematic insecticides and spray their crops when the first flowers appear, repeating the process every 14 days. Crop rotation and maintaining soil fertility also help minimise losses.
Harvesting and storage
Beans are typically ready for harvest 60-78 days after planting. Sekyewa advises harvesting before the pods are too dry to prevent the beans from spilling.
After harvesting, proper drying and storage are critical. To avoid pests in storage, beans should be sun-dried weekly for six weeks and stored in well-ventilated, moisture-free facilities.
