The Evolution of Pottery Designs for Food Preservation in Rural Ugandan Communities

Abstract

This study investigated the historical and contemporary evolution of pottery designs used for food storage and preservation in rural communities of Uganda. It used a multidisciplinary approach blending ethnographic research, material culture analysis, and laboratory testing. Examining two Ugandan districts, the study noted how traditional pottery designs, characterized by their iconic thickened walls, small openings, and water-absorbent clay bodies, have evolved across generations as tools for food storage, demonstrating outstanding thermal and humidity regulation, in contrast to some of the latest options. The comparative analysis revealed that native pottery designs can sustain internal temperatures 4-6°C below the average normal levels, which significantly improves the shelf-life longevity of easily spoiled food. The study highlights crucial problems associated with this traditional information structure, as well as the unsettling effects of colonialism, generational skill erosion, and the widespread replacement of clay with plastic and metal containers. Despite these difficulties, the study identified innovative modifications among potters, which included hybrid pottery designs that combine traditional ingredients while still preserving the utilitarian aspects of customary pottery. These innovations demonstrate the persistence of traditional knowledge structures and the capacity they hold in contributing to sustainable food security solutions in areas with limited resources. The findings emphasize the critical requirement for effecting traditionally considered involvements that record and conserve these customs, yet at the same time encourage adjustment to prevailing situations. The study recommends instituting programs that include the establishment of documentation initiatives within the community, the creation of markets for pottery, and the incorporation of native design attributes into modern ecological technologies. This study contributes to broader deliberations in material culture studies, food anthropology, and sustainable development by demonstrating how traditional knowledge systems can inform solutions to contemporary challenges.