Sorghum

Amazing ting: South Africa must reinvigorate sorghum as a key food before it’s lost

The world’s food systems have developed in a way that is not serving health and sustainability.

Introduction Sorghum is mainly cultivated on low potential, shallow soils with a high percentage clay content, not suitable for maize cultivation. Sorghum, like other grains, has two basic markets that it serves, namely the human component and the animal feed component. It is used to make such foods as couscous, sorghum flour, soups and molasses. […]