Item Details

Title: SOYBEAN Curriculum and Technical Guide for Farmer Field and Business School Facilitators

Date Published: 2018
Author/s: NGETTA ZONAL AGRICULTURAL RESEARCH DEVELOPMENT INSTITUTE - NGEZARDI
Data publication:
Funding Agency :
Copyright/patents/trade marks: NGETTA ZONAL AGRICULTURAL RESEARCH DEVELOPMENT INSTITUTE - NGEZARDI
Journal Publisher: NGETTA ZONAL AGRICULTURAL RESEARCH DEVELOPMENT INSTITUTE - NGEZARDI
Affiliation: NGETTA ZONAL AGRICULTURAL RESEARCH DEVELOPMENT INSTITUTE - NGEZARDI
Keywords:

Abstract:

Soybean, also known as a miracle crop of many uses has about 20% oil and 40% protein content. Soybean is a source of food in form of sauce, snacks, Soymilk, beverage, baby foods, porridge and soymeat. It is a source of vegetable oil and feeds for livestock and poultry. In addition soybean helps in soil fertility and structure improvement through nitrogen fixation. However its production in Uganda is constrained mainly by pests and diseases, drought, poor soil fertility and use of poor quality seed. The research effort for the past years has been directed to development of soybean varieties that are high yielding, early maturing and resistant to pests and diseases.