Sorghum, post harvest

Conservation of food in the stores is the cheapest and profitable way of increasing food supplies. The post-harvest losses caused by rats, moulds and insects amount to about 25% of the total crop harvest.

»  Sorghum commercialization in Africa
»  Storage and processing of sorghum and millet

Sorghum is a main staple of people's diet in Africa, the Middle East, and Asia. It is consumed in the form of stiff or thin porridges, as a steam-cooked product, such as couscous, or as a beverage. In Western Africa, Nigeria has emerged as a pioneer in the industrial utilization of sorghum. In Latin America, people mainly use it as animal feed.

»  Sorghum (100%) coconut castle
»  Ginger snaps/hot sorghum topping (fried)/molasses popcorn balls
»  Sorghum applesauce oatmeal muffins
»  Some recipes based on sorghum and millets (from FAO)