How big is Rwanda's organic food industry & here’s how local farmers can apart of it?

In the wake of a global pandemic that has sharpened the focus on health, consumers are increasingly paying attention to the sources of their food. The demand for organic produce is on the rise, both globally and locally. In Rwanda, farmers are recognizing the value of organic farming and taking steps to meet this growing demand. CNBC Africa spoke to Organic Agriculture Development Consultant and Agronomist, Jean-Marie Irakabaho, to delve deeper into Rwanda's organic food industry. Irakabaho highlighted the fact that a significant portion of Rwanda's produce is organic by default but lacks certification. He emphasized the importance of complying with regulations and standards to attain organic certification, as well as the need for market development in the organic sector. The certification process for organic farming involves a transition from conventional agriculture, where chemical inputs are replaced by eco-friendly alternatives like compost and integrated pest management. While this process can take anywhere from 12 months to 3 years, depending on the crop, it plays a crucial role in ensuring sustainable farming practices. Organic farming also presents a solution to climate change challenges, as it enhances soil water retention and nutrient levels, making crops more resilient to droughts and erosion. Irakabaho stressed the importance of organic practices in promoting agricultural sustainability in the face of changing climate patterns. One key observation in the organic food sector is the pricing trend, where organic products often command higher prices due to consumer preferences for healthier and environmentally friendly options. While conventional agriculture may receive more subsidies and support, the shift towards organic farming is driven by consumer awareness and demand for safer, pesticide-free produce. Concerns about the origins of seeds used in organic farming initiatives were also raised during the interview. Irakabaho noted that farmers prioritize indigenous seeds to preserve crop diversity and maintain sovereignty over seed access. Ensuring the authenticity and organic nature of seeds is crucial for sustainable farming practices and long-term agricultural resilience. Overall, the organic food industry in Rwanda is undergoing steady growth, with increasing awareness and demand driving the transition towards sustainable farming practices. As farmers embrace organic certification processes and traditional seed varieties, the future of organic agriculture in Rwanda looks promising, paving the way for a healthier and more environmentally conscious food system.