24/04/2026
Rural parts of Uganda, safe and sustainable fruits such as local mangos, banana and pineapple are grown using organic, chemical-free methods that protect both the soil and the people who eat them. These grandmas rely on traditional practices like intercropping, composting with banana leaves and animal manure, and water-retention trenches to keep the land fertile and resilient to climate change . These fruits are usually harvested by hand at peak ripeness, carefully selected to avoid bruising, and carried in woven baskets to the factory. These grandmother between the ages of 60 and even over 100—take on the role of preparing the harvest.
They peel bananas with practiced speed, slice mangoes into thin strips, and wash fruits in clean, with fresh running water in the factory.
These women, who make up a large share of Uganda’s agricultural workforce and food preparation traditions, pass down techniques that emphasize cleanliness, minimal waste, and respect for the land, ensuring that each fruit remains both safe to eat and sustainably produced for future generations.
