By Diana N. Kintu
President Yoweri Kaguta Museveni has endorsed the use of traditional wooden food containers following a scientific assessment conducted by a Chemical, Biological, Radiological and Nuclear (CBRN) team.
The findings confirmed that wooden crockery made from omunyama (mahogany) and omusisa (albizia) is safe for food use and more durable than many conventional ceramic alternatives. The assessment forms part of broader efforts to promote locally sourced materials and reduce reliance on imported household items.
In a letter addressed to Matongo Wood Works Company, the President directed relevant authorities to support the initiative, describing it as a practical step towards strengthening Uganda’s self-reliance and sustainability agenda. He noted that traditional wooden containers are both functional and resilient, and urged a shift away from overdependence on fragile imported wares, commonly referred to as ebyatika (breakables).
The scientific evaluation established that mahogany crockery does not leach colour or harmful substances into food. Although albizia may show slight colour transfer, tests confirmed that it does not release toxic compounds. Both materials were subjected to rigorous conditions, including exposure to hot and cold foods, acidic and alkaline liquids, and prolonged usage, and were found to meet safety standards.
The President emphasised that Uganda’s indigenous knowledge systems have long supported communities and should be deliberately revived and integrated into modern economic practices. He observed that such traditions offer practical, sustainable solutions that remain relevant in contemporary society.
He further highlighted a range of traditional utensils, including ebyazani (milk pots), entaatika (wooden bowls), endosho (wooden spoons), orwiiko (millet mixing stick), enjoga (clay water pot), enyuungu (clay cooking pot), and enyabya (clay bowls). These items, he noted, are not only culturally significant but also durable and efficient for everyday use. Drawing from personal experience, he recalled a family milk pot that remained in use for decades, illustrating the longevity of such traditional products.
The directive also included sharing the report with key institutions, including the Uganda National Bureau of Standards (UNBS), the Ministry of Health, and the State House Comptroller. This step is intended to support the integration of traditional craftsmanship into formal food safety and quality assurance frameworks.