In many rural communities across Uganda, the traditional granary is still a symbol of food security and smart farming.
Despite the rise of modern storage technologies, granaries remain an affordable, sustainable, and effective way for farmers to preserve their harvests, especially in areas with limited access to electricity or metallic silos.
Stephen Chemonges, a modern farmer from Tutungon village in Kapchorwa, says granaries have continued to play a vital role in his farming. “After harvesting maize, I store part of the produce in my raised granary. This helps me keep food for home consumption and gives me bargaining power when prices rise,” he says.
Traditional granaries are usually made from locally available materials like bamboo, reeds, and grass, and are elevated above the ground using strong poles.
This elevation protects the produce from moisture and rodents. The thatched roof provides insulation against extreme heat or rain, ensuring that the crops remain dry and mold-free.
Christine Akello from Kwania district agrees. “We use mud-plastered granaries for storing simsim, groundnuts, and dry cassava. My parents taught me the practice, and it still works. I just make sure the inside is fumigated with natural repellents like neem leaves and smoke before storage,” she explains.
Granaries work on the principle of airflow and insulation. Small air vents allow continuous circulation, reducing humidity buildup. Before storage, farmers ensure that crops are well-dried to below 13% moisture content, especially cereals, to prevent rotting.
Farmers like Chemonges and Akello say granaries not only reduce post-harvest losses but also support household food planning and savings.
In a time of rising food insecurity and market fluctuations, these age-old structures are proving their timeless value.
