Uganda, a landlocked country bordered by South Sudan, Kenya, Tanzania, Rwanda, and the Democratic Republic of the Congo, features diverse geography with mountains, forests, savannas, and lakes, including Lake Victoria, Africa's largest lake and the source of the Nile. The Rwenzori Mountains house Uganda's highest peak, Margherita, at 5,109 meters. The climate varies, with a semi-arid north and equatorial south, and an average temperature of 26°C. Culturally, Uganda is richly diverse, with over 56 ethnic groups, each with unique traditions and cuisine, including staples like matoke (steamed green bananas) and ugali (maize porridge). Cocoa was introduced to Uganda by British colonial rulers in 1901, but cultivation was halted within a couple decades due to international price fluctuations and not reintroduced until 1958. The early 1990s saw a significant resurgence, and cocoa is now Uganda’s fourth-largest export commodity. The country's tropical climate and ample rainfall is ideal for cocoa cultivation. Uganda produces all three main cultivars, with Forastero dominating at 80% of production. Over 20 districts grow cocoa, with Bundibugyo as the leading producer, contributing over 70% of the country's production.