The potato varieties in Northern Uganda are deficient in Vitamin A, which is an important nutrient for proper health among children and most women at their productive ages. New varieties can do well if proper biotechnological techniques are used to improve.

1. BY
OKALLO ISAAC OPIO
16/U/1021
+256778336598/700662434

2. INTRODUCTION
Local varieties in Northern Uganda
Bale, Lira-lira, Araka (Atar &
Rema)…etc
Appearance
The predominant skin color of local
varieties are usually white and purple
and flesh is usually whitish.
The flesh of the Orange type is yellow
or orange.
Scope
Sweet potato is grown by many
Northern Ugandan farmers and is the
2nd most important staple food in the
area.

3. USES
 It is a key food in household food
Security both in raw and dry
form.
 Sweet potato generates cash
income in addition to being a
food source.
 Sweet potato leaves or vines used
as green manure.
 The leaves are rich in vitamins
and can be eaten by human
beings and livestock.

4. EDIBLE FORMS
 Sun-dried slices of sweet
potato
 Sweet potato crisps
 Sweet potato porridge
 Peeling and steaming the
potatoes
 Mashing the steamed potatoes
with beans or peas and various
greens

5. WHITE TYPE Vs ORANGE TYPE
Local variety Orange Variety
 White color, which is
less appetizing.
 Less sweet
 Bigger in size (short
and swollen)
 Remain firm when
boiled or fried.
 It has less vitamin A
and iron content
 Orange color inside the
flesh.
 Sweeter
 Smaller in size (thin
and long)
 It is moist, and soft
when boiled.
 More vitamin A and
iron content.

6. WHITE TYPE Vs ORANGE TYPE
Local variety Orange variety
 Withstand extreme
Northern weather
conditions.
 Performs well in
marginal soils (less
fertile soils)
 High resistance to pest
and disease infections
 Susceptible to low
extreme weather
conditions
 Requires well prepared,
and fertile soil.
 Less resistant o
diseases and pests.

7. IMPROVEMENT
Through genetic engineering, whereby the following genes
will be obtained and incorporated in target variety.
Gene for:
 Vitamin A to boost up the nutrient content of the existing
local variety.
 The attractive yellow color of the internal flesh tissues
 The sweetness, to boost the less sweet taste of the white
type
RESULT: BIG, YELLOW/ORANGE, SWEET AND HIGHLY
NUTRITIOUS POTATOES.

8. PEOPLE’S CONCERNS
 Fear of new upcoming diseases, associated with
governments’ intention.
 The impalpability and tastes of the improved
varieties.
 High prices of the improved planting materials.
 High cost of the crop production, owing to need to,
prepare land, spray, monitor among others.

9. THE END