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Uganda pumpkin (Cucurbita maxima) began its life as an offshoot of the wild species Cucurbita andreana around 2000 B.C., in South America. It ranks as among the most widespread of the squash gourds. It is also the largest of the cucurbit family: the most massive gourds weigh as much as 45 KGs. Though not as popular as the round, heavy-set C. pepo in Uganda, it is nevertheless a common sight in a restaurant menu. Be it as it may, it is a must for a respectable family in the country to have at least one or two pumpkin crops in its family garden. With the commercialization of this traditional crop, it has now become a cash crop venture where not only its edible leaves are on sale across the street but the large gourds. In the country, a single moderate size gourd goes for up to USH2500 while the large ones up to 3000 Uganda shillings.
Some of the uses of the annual vegetable in Uganda include the making of stews known as ensujju in Luganda. It also makes juice and even liquor in traditional communities. The seeds, on the other hand, are organic love making potions that favor both sexes. Locals also consume it as processed flour after drying and grinding it. This flour is also the source of nutritious cakes and sweets. There are even areas where seed roasting and salting is becoming a craze in Uganda.
Consuming Cucurbita maxima is an avenue into health, especially immunity. The fruit has 15 percent vitamin C content and 4 percent of iron’s daily value for preventing chronic diseases. The potassium concentration is 9 percent of the daily value for maintaining the electrolyte balance in bodily fluids. With a vitamin B-6 concentration, the pumpkin serves as a good reason to boost your metabolism.
We mainly source our pumpkins from Central Uganda. The family growers cultivate a range of types that include bala, dulu, anderina, and sweet cream, among others. They tender the pumpkins in the same conditions as they grew in the wild with a few modern techniques like the spray of chili pepper on them to keep off pests. Indeed, we only deal with such farmers who use natural controls rather than sprays. Besides, they indulge in the use of farmyard compost as a fertilizer alternative.
We harvest Uganda pumpkin when it has reached 3 to 4 months since planting. It is possible to harvest between fifty and sixty gourds in a given season. We cut the stalk attaching the fruit to the vine and then load it into a produce bag. At the packing shed, we wash the fruits thoroughly in chlorinated water with some soap on it. The intent is to extract all the ground dirt from the earthy gourds and do away with any microbes. We then rinse the fruits before we keep them in a cool, dry place to cure. The curing process requires room temperature of 26° Celsius and a relative humidity of at least 80%. This process can take at most one week and three days.
We pack Uganda pumpkins in bulk number that can weigh as much as 800 pounds per bin. This can go to as high as 900 pounds per bin. Another method is that of packing the gourds by weight such that the heaviest go to a separate bin from the moderate-and light-weight ones. The bulk containers are then securely palletized ready for delivery by either air or ship.
We store Uganda C. maxima at the temperature range of 10° to 15° Celsius. We keep the humidity low so as not to destroy the curing effect at 50 to 70% saturation levels. We transport the gourds at this relatively warm temperature and humidity in our modified environment vehicles to the airport in Entebbe or by long distance to Mombasa and Dar-es-Salaam ports.
In other words, we are the go-to for all needs relating to Uganda pumpkin, specifically C. maxima. We also ensure that all our produce comes from designate family growers who have acquired Global Good Agricultural Practices (GAP) certifications. If you are yearning for a quantity that meets your exact needs, do not hesitate to get in touch with us today as our supply is guaranteed. We also keep our rates entirely fair by aligning them to your budget. Make an order today!
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