Kale, also known as borecole, has surged in popularity in recent years.
Hailed as a superfood, it is rich in vitamins A, C, and K, and antioxidants that support overall health. Today, kale is not only a staple in local diets but also a sought-after ingredient in smoothies and health dishes.
However, growing kale comes with its challenges, particularly protecting it from diseases that can reduce yield and quality.
Irene Iga, a kale farmer from Luwero, advises farmers on the importance of vigilant disease management.
“One of the biggest threats is black rot, which shows as yellowing leaves with dark veins,” she explains.
Iga uses crop rotation, planting kale after non-cruciferous crops like maize or beans, to reduce disease build-up in the soil.
She also ensures proper spacing between plants to improve air circulation, which helps prevent fungal infections.
Goretti Bagaya, another farmer from Fort Portal, adds that regular monitoring and early detection are key.
“I check my kale twice a week for signs of pests or disease,” she says.
She sprays neem oil or biopesticides as a preventive measure and removes any infected leaves immediately. Bagaya also emphasises the importance of clean water for irrigation, as contaminated water can spread bacterial and fungal diseases.
Experts recommend using disease-resistant kale varieties and maintaining good soil health with organic compost. Controlling weeds and keeping the farm clean also reduces the risk of infections.
