Duck Farming in Uganda: The Complete Guide from Backyard to Commercial Scale

Duck farming is one of the least explored yet most profitable agribusiness opportunities in Uganda. While chicken dominates the poultry market, ducks are quietly carving a niche in restaurants, hotels, and export markets.

This guide goes far beyond the basics. It explains every part of the value chain — from breeds and housing to market pricing, disease management, and investment breakdown — so you can decide whether to start small or build a commercial enterprise.

1. Why Duck Farming Makes Sense in Uganda

Uganda’s tropical climate is perfect for ducks. Temperatures of 20–30°C, combined with wetlands, rivers, and rice-growing areas, create ideal living and breeding conditions.

Here’s why farmers are slowly shifting towards ducks:

a) Disease resistance

Compared to chickens, ducks have stronger immune systems and are less prone to common poultry diseases like Newcastle and Gumboro. This lowers mortality rates and medical costs.

b) Low maintenance

Ducks thrive on kitchen waste, weeds, insects, and leftover grains. Even small-scale farmers with limited capital can start and grow a flock.

c) High market demand

Hotels, Chinese and Indian restaurants, and premium butcheries in Kampala, Entebbe, and Jinja pay premium prices for duck meat — usually between UGX 25,000–40,000 per bird, depending on weight and processing.

d) Multipurpose value

Ducks provide meat, eggs, feathers, and manure. One duck produces up to 130–300 eggs per year, depending on breed and feeding. Duck eggs have a richer taste and are preferred in bakeries and pastry production due to their higher fat content.

e) Long lifespan

Ducks live up to 8–10 years, which means they can serve multiple production cycles if managed well.

2. The Market Opportunity in Uganda

The Ugandan poultry industry is valued at over UGX 3 trillion, but ducks represent less than 2% of that market  mainly because of limited breeding stock and public awareness.

Demand, however, is rising fast. Kampala alone has over 300 Asian-owned restaurants and hotels, many of which import duck meat or source from small farms in Mukono and Wakiso.

Restaurants like Fang Fang, Yujo, and Chinese hotpot chains buy ducks at UGX 35,000–50,000 per bird — often in advance. Some restaurants even pre-book supplies months ahead because local production can’t meet demand.

There’s also export potential to South Sudan, Rwanda, and Kenya, where duck meat is imported for high-end consumption.

3. Common Duck Breeds in Uganda

Breed	Purpose	Avg. Eggs/Year	Market Weight (kg)	Growth Period	Remarks
Khaki Campbell	Eggs	250–300	1.8–2.2	22–26 weeks	Best for egg production
White Pekin	Meat	150–200	2.5–3.5	8–10 weeks	Fast-growing, white feathers, mild taste
Muscovy	Meat	120–150	3.5–5.0	12–14 weeks	Hardy, quiet, adaptable
Indian Runner	Eggs	200–250	1.8–2.0	20–24 weeks	Stands upright, great foragers
Local Duck (Indigenous)	Dual	80–120	2.0–2.5	30–40 weeks	Resilient but slower-growing

Pro tip: If your goal is commercial production, start with Khaki Campbell for eggs or Pekin for meat. If you’re testing the waters, Muscovy ducks are ideal for mixed farming setups.

4. How to Start a Duck Farm

Step 1: Secure land and water access

Ducks need both dry shelter and a small pond or trough for swimming and cleaning. A quarter acre can house up to 200–300 ducks in a semi-intensive system.

Step 2: Build suitable housing

Ducks are less sensitive to cold than chickens but need dry, well-drained sleeping areas.

• Space requirement: 3–4 ducks per m² (intensive), or 1–2 ducks per m² (semi-free range).

• Flooring: Concrete floors covered with sawdust or dry grass to prevent foot infections.

• Water point: Build a small concrete trough or kiddie pool 30–40 cm deep — easy to clean.

• Ventilation: Install wire mesh windows and ensure airflow. Ducks release a lot of moisture through droppings.

Step 3: Source quality ducklings

The hardest part of duck farming in Uganda is getting ducklings. There are very few large-scale hatcheries. Most farmers import or source from:

• JSK Farms (Mukono) – breeds Muscovy and Khaki Campbell

• NARO-affiliated poultry stations (in Kigo and Kabanyolo)

• Private breeders in Wakiso and Mityana

Buy from reliable sources to avoid inbreeding and disease.

Step 4: Brooding and early care

New ducklings need warmth and protection from cold and predators.

• Temperature: 32°C for week 1, reducing by 2°C weekly.

• Bedding: Keep it dry and thick.

• Feed: Starter mash (20–22% protein) for 2–3 weeks.

• Light: 20–22 hours of light daily for the first 10 days to encourage feeding.

5. Feeding Program

Feeding determines productivity. A duck that’s poorly fed will never grow to commercial size.

Stage	Feed Type	Protein %	Feeding Duration	Daily Feed (g)
Starter (0–3 weeks)	Duck Starter Mash	22%	21 days	60–70 g
Grower (4–8 weeks)	Duck Grower Mash	16–18%	5 weeks	120–150 g
Layer (from 18 weeks)	Duck Layer Mash	16% + calcium	Continuous	160–180 g

Feed tips:

• Supplement with greens, snails, maize bran, or rice polish.

• Always provide clean water — ducks drink 2–3 times more water than chickens.

• Add shell grit or crushed oyster shells for calcium.

6. Disease Prevention and Health Care

Ducks are hardy, but poor sanitation leads to outbreaks. Major diseases in Uganda include:

Disease	Symptoms	Prevention/Treatment
Duck Plague (Duck Viral Enteritis)	Sudden death, greenish diarrhea	Vaccinate, disinfect ponds, isolate new birds
Botulism	Weakness, paralysis	Avoid stagnant water and decaying feed
Coccidiosis	Bloody droppings	Use anticoccidials, clean litter
Avian Cholera	Swollen face, nasal discharge	Vaccinate, biosecurity measures
Parasites (internal/external)	Weight loss, feather loss	Deworm regularly with albendazole

Vaccination schedule (sample):

Age (weeks)	Vaccine	Route
3	Duck viral enteritis (DVE)	Oral
6	Fowl cholera	Injection
Every 3 months	Deworming	Oral

7. Breeding and Hatchery Operations

• Ratio: 1 male to 5 females.

• Mating age: 20–24 weeks.

• Egg collection: Twice daily — store at 18°C for less than 7 days before incubation.

• Incubation: 28 days for most breeds (35 days for Muscovy).

• Hatch rate: 70–85% with a well-calibrated incubator.

Incubator setup:Maintain temperature at 37.5°C, humidity at 55–60%, and turn eggs 4–6 times daily until day 25.

You can earn extra income by selling day-old ducklings (UGX 6,000–10,000 each) to smallholder farmers.

8. Economic Breakdown — Profit Potential

Below is a semi-intensive 200-duck model:

Startup costs

Item	Cost (UGX)
Housing & pond setup	5,000,000
Feeders & drinkers	800,000
200 ducklings	1,200,000
Brooding setup	500,000
Feed for 6 months	4,500,000
Vet & miscellaneous	500,000
Total Setup Cost	12,500,000

Returns (after 6 months)

Output	Quantity	Unit Price	Total
Sale of 160 market ducks (2.5 kg avg)	400 kg	14,000/kg	5,600,000
Egg sales (from 40 layers, 250 eggs/year)	10,000 eggs	600 each	6,000,000
Manure & feather sales	–	–	400,000
Total Revenue			12,000,000

With low mortality (10–15%), farmers can break even in 6–8 months, depending on feed prices and market access.

9. Marketing Channels

The duck market in Uganda is still informal but growing. Target your customers strategically:

• Restaurants and Hotels: Supply dressed ducks (cleaned and frozen).

• Export buyers: Some traders in Busia and Kigali buy in bulk.

• Farm gate: Sell live birds directly to walk-in buyers.

• Online marketing: Use Facebook, WhatsApp, and Jiji to reach urban consumers.

• Events and fairs: Agricultural expos are good platforms to find bulk buyers.

Tip: Branding matters. Offer vacuum-packed duck meat with your farm name and hygiene certification. Urban buyers pay more for traceable products.

10. Integrating Ducks with Other Farm Activities

You can combine ducks with:

• Fish farming: Ducks feed on pond insects and droppings fertilize the water, increasing plankton growth.

• Rice farming: In paddy fields, ducks eat weeds and insects without damaging rice plants — reducing pesticide costs.

• Vegetable farming: Duck manure is rich in nitrogen and phosphorus.

Such integrated systems reduce feed costs and increase farm sustainability.

11. Challenges Facing Duck Farming in Uganda

1. Lack of hatcheries — Most ducklings are imported or bred informally, leading to limited supply and poor genetics.

2. Feed costs — Commercial feeds are formulated for chickens, not ducks, reducing efficiency.

3. Market awareness — Few consumers know how to cook duck meat, limiting demand outside urban areas.

4. Limited extension services — Few vets specialize in waterfowl.

5. Predators — Dogs, snakes, and mongooses often attack free-range ducks.

12. Recommendations for Scaling

• Partner with restaurants and supermarkets before expanding.

• Set up your own small hatchery for breeding sustainability.

• Work with veterinary officers for health certification.

• Form farmer cooperatives to pool resources and negotiate better prices.

• Explore export licensing — Rwanda, Kenya, and DRC have strong duck markets.

13. Sustainability and Environment

Duck farming can be eco-friendly if done right.

• Use duck droppings as organic fertilizer.

• Recycle pond water for irrigation.

• Avoid antibiotics overuse.

• Integrate with crops and fish to close waste loops.

Final Word

Duck farming in Uganda is still a hidden gem. The market is unsaturated, demand is rising, and ducks require fewer inputs than chickens. The biggest winners will be those who standardize breeding, feed formulation, and processing.

Whether you start with 20 ducks behind your house or 1,000 in a semi-intensive system, the potential is clear: steady cashflow, sustainable farming, and strong market growth.