Kampala, Uganda: The government has announced plans to scale up the production of Matooke (green banana) flour from the current 1.4 tons per day to more than 14 tons per day as part of efforts to strengthen Uganda’s banana value-addition industry.
The revelation was made by Prof. Florence Isabirye Muranga, head of research at the Presidential Initiative on Banana Industrial Development (PIBID) and lead scientist behind Tooke Uganda’s flagship banana flour brand. She was speaking during the launch of the “Create and Cook with Tooke” competition held at PIBID headquarters on Lumumba Avenue in Kampala.
Prof. Muranga noted that demand for Tooke products continues to grow, especially in export markets, creating the need for increased production capacity. “Uganda currently produces 1.4 tons of Tooke flour per day, but with the planned expansion, we will soon be producing 14 tons daily,” she said, emphasizing the product’s international appeal.
Tooke flour, developed under PIBID and the Banana Industrial Research and Development Centre (BIRDC), is a gluten-free, science-based flour made from Uganda’s green bananas. The product meets both local and international quality standards and is increasingly used in bread, cakes, biscuits, baby food, and other processed products.
As part of efforts to promote the flour and expand its culinary applications, PIBID and BIRDC launched the “Create and Cook with Tooke” competition.
The initiative will bring together professional chefs, bakers, and pastry experts to showcase innovative recipes using Tooke flour. The competition will run in episodes from January to March 2026, with a grand finale in April 2026—an event that will also mark PIBID’s 21st anniversary.
Participation is open to professional chefs under three categories Bakers, Pastry Chefs, and General Chefs. Bakers and pastry chefs require at least five years of experience, while general chefs must have at least three.
Contestants will compete in qualifying, semifinal, and final rounds, judged based on their creativity, skill, taste, presentation, and effective use of Tooke flour. The top three participants in each category will receive prizes and be featured on PIBID/BIRDC’s digital platforms.
PIBID, established in 2005 by President Yoweri Kaguta Museveni, has played a key role in transforming banana value addition from research to commercial production.
The initiative has created jobs, boosted household incomes, improved food security, and expanded both local and international markets for Ugandan banana products.
Prof. Muranga emphasized that Tooke’s nutritional profile being gluten-free, rich in slow-digesting starch, and high in resistant starch makes it ideal for the growing global market for healthy, natural food ingredients.
