Item Details

Title: Groundnut Production Guide for Uganda: RECOMMENDED PRACTICES FOR FARMERS

Date Published: 2013
Author/s: Kalule Okello David, Monyo Emmanuel, Deom Carl Michael, Ininda Jane, Oloka Herbert Kefa
Data publication:
Funding Agency :
Copyright/patents/trade marks: National Agricultural Research Organisation
Journal Publisher: National Agricultural Research Organisation
Affiliation: NARO, NaSARRI


Groundnut (Arachis hypogaea L.) also known as peanut, is cultivated in the semi-arid tropical and subtropical regions of nearly 100 countries in six continents between 40° N and S of the equator. It is an
important legume grown and consumed globally and in particular in sub-Saharan African countries (Okello
et al., 2010a). For people in many developing countries, groundnuts are the principal source of digestible
protein (25 - 34%), cooking oil (44 - 56%), and vitamins. These qualities make groundnut an important
nutritional supplement to mainly cereal diets of maize, millet and sorghum of many Ugandans. In many
countries, groundnut cake and haulms (foliage, straw/stems) are used as livestock feed. Groundnut is also
a significant source of cash income in developing countries that contributes significantly to livelihoods and
food security.