A practical guide to sorghum production

Sorghum is an ideal crop for new farmers, as it requires minimal nutrient inputs and is resilient to drought. It also thrives in soils where maize, soya bean, and sunflower can’t. Experiments are ongoing to breed varieties with even better drought and heat tolerance

- Linda Piegl.

Sorghum is one of Africa’s oldest grains and a staple crop for around 500 million people in 30 countries. It is a highly versatile crop with a wide range of uses, from human food and beverages to animal feed and industrial manufacturing.

In South Africa, sorghum is primarily cultivated for human consumption, with the main production areas being Mpumalanga, North West, the Free State, and Limpopo.

Deeply embedded in the country’s cultural heritage, sorghum is used to make traditional foods like ting ya mabele (fermented porridge) and traditional beer, and despite the popularity of maize, it has remained a staple food for many rural communities.

Sorghum can also be found in cereals, soups, and baked goods. A nutrient-rich grain, high in vitamins and essential minerals like iron, magnesium, and potassium, it is also gluten-free.

Beyond food, the entire plant has multiple purposes: forage, hay, and silage, while the stems of certain varieties are used for basket-making, fencing, and firewood. Sorghum also contributes to the production of biofuel, biodegradable packaging materials, vegetable oil, and wax.

WHY CULTIVATE SORGHUM?

A hardy crop, sorghum is suited to drought-prone areas where other grains may struggle. Dr Nemera Shargie from the Agricultural Research Council's Grain Crops Institute (ARC-GCI) explains that with water resources under pressure and more productivity required from less arable land due to population increase, sorghum could meet the rising needs of traditional agriculture and bio-industrial processes.

He suggests considering sorghum as an alternative crop: “Sorghum requires low nutrient inputs and far less water than comparable crops such as maize, and its unique biology makes it possible to produce good yields, even under difficult conditions.”