With their vibrant green skin, mild flavour, and high nutritional value, garden eggs, also known as African eggplants, are becoming a reliable crop for many Ugandan farmers.
But growing and profiting from them requires more than just throwing seeds in the ground. It demands patience, planning, and proper market connections.
Swizen Wamala, a vegetable farmer from Kagadi district, has turned garden egg growing into a dependable source of income.
“I started with just a quarter acre, but after learning about spacing, irrigation, and how to control pests like whiteflies, my harvest improved drastically”, he says.
Today, Wamala grows two acres and sells his produce to traders from Kagadi, Kyenjojo and Mubende.
Garden eggs thrive in well-drained, fertile soils with access to sunlight. They take about 2–3 months to mature and require consistent weeding and pest control.
“If you neglect spraying or proper spacing, you get low yields,” warns Joseph Bukenya, another vegetable farmer from Luwero.
He emphasises organic manure and regular pruning as key practices that boost quality and quantity.
Traders like Agnes Nakintu in Matugga say demand is high, especially among women and restaurants. “I buy from farmers and supply markets in Kawempe, Kalerwe, and even schools. Garden eggs are easy to store and sell quickly when they are fresh,” she says.
A single acre can yield thousands of fruits per harvest, and with a kilogramme selling at between sh1,000 to sh1,500, the profits are promising.
Whether sold raw, cooked, or turned into local dishes, garden eggs offer a unique opportunity for farmers and traders alike.
