Uganda’s maize, sorghum and groundnuts pose cancer risk – researchers

Ugandan maize, sorghum and groundnuts are not safe for consumption, scientists now say.

The scientists - from the National Agricultural Research Organisation - now say that the aforementioned Ugandan cereals contain high levels of aflatoxin than the threshold set by the World Health Organisation (WHO).

Dr Godfrey Asea, the director for research at the National Crops Resources Research Institute (NaCRRI), says the scientists examined grains from different parts of the East African nation and found that they contained 100 to 1,000 per billion (ppb) parts higher than the recommended level. This, Dr. Asea says, presents cancer risk to consumers.

This was revealed on Tuesday, February 14 when the Uganda's Agriculture Minister Frank Tumwebaze and his Finance counterpart Matia Kasaija visited the crop and animal research institutes at Nakyessa on Gayaza-Zirobwe Road.

The scientists - in conjunction with the International Institute of Tropical Agriculture - conducted the research from 2007 to 2023 to ascertain the aflatoxin content in the cereals.

Both the soil and grains were studied during the research.

“Uganda produces about five million metric tonnes of grain per year and from the research, samples of these grains contain up to 100 parts per billion of aflatoxins, which is higher than that recommended by WHO (10 parts per billion),” Dr Asea said.