Sweet sorghum

Sweet sorghum is a multipurpose crop that gives food, feed, fodder and fuel without significant trade-offs in grain production. ICRISAT is researching the use of sweet sorghum for ethanol production technology. Sorghum has the potential for high levels of iron (more than 70 ppm) and zinc (more than 50 ppm) in the grain, and hence sorghum biofortification (genetic enhancement) of grain iron (Fe) and zinc (Zn) contents is targeted to complement other methods to reduce micronutrient malnutrition globally.  

Sorghum Picture

Sorghum Transformation plan is focusing on three value chains namely:

•      1. High energy foods: Flour for high energy food (Sorghum-Soybean- or Sorghum-groundnut blends) for school feeding, lactating mothers, children and convalescing adult; and eventual export commodity for World Food Program (WFP) as food aid in the sahellian region.

•      2. Malt beverages drinks and foods e.g. `Dawamalt`, Bournvita and other malt drinks and beverages also for school feeding programs

•      3. Superfine sorghum flour (SSF)/High Quality Sorghum Flour (HQSF): For baking bread (sorghum 20% and wheat 80% composite).Instant convenient packaged tuwo meal, Couscous, pancake, breakfast burns and biscuits etc.

SORGHUM TRANSFORMATION VALUE CHAIN

SORGHUM TRANSFORMATION VALUE CHAIN (STVC) ACTIVITIES

INTRODUCTION

The Sorghum Transformation Value Chain (STVC) seeks to ensure nutrition and food security by improving nourishment and economic opportunities for producers and consumers of sorghum and sorghum products especially the North West and North East. In these areas, private sector partners are encouraged to invest in and participate actively in through processing and product development and STVC activities, market aces is facilitated. The STVC is an innovative approach recently introduced to ensure improved production and processing of sorghum in Nigeria. Sorghum production in Nigeria is 13.4 million MT in 2014. Productivity has increased from 0.8MT/Ha in 2010 to 2.8MT/Ha in 2014 with production expanding very rapidly as a result of market opportunities in production of malt, fortified high energy nutritious food and packaged plain flours

Sorghum Transformation Agender

INTRODUCTION

The Sorghum Transformation Value Chain (STVC) seeks to ensure nutrition and food security by improving nourishment and economic opportunities for producers and consumers of sorghum and sorghum products especially the North West and North East. In these areas, private sector partners are encouraged to invest in and participate actively in through processing and product development and STVC activities, market aces is facilitated. The STVC is an innovative approach recently introduced to ensure improved production and processing of sorghum in Nigeria. Sorghum production in Nigeria is 13.4 million MT in 2014. Productivity has increased from 0.8MT/Ha in 2010 to 2.8MT/Ha in 2014 with production expanding very rapidly as a result of market opportunities in production of malt, fortified high energy nutritious food and packaged plain flours