and towns (see Appendix B). This could result in opportunities for much innovation.

More than 30 years ago, for example, South African researchers developed a precooked sorghum product. They slurried raw sorghum flour with water and passed it through a hot roller that both cooked and dried it. The product proved very palatable and would keep for at least 3 months without deteriorating. Whole milk or skim milk could be used in place of water, producing a tasty flour rich in protein, calcium, and phosphorus. Processing costs reportedly were low.12

This is just one of many approaches by which sorghum might be produced for urbanized peoples. Many recipes using milled sorghum grits or flour have already been developed and tested by several universities.13 And the recent development of parboiled products from sorghum could open up even more markets that could benefit millions of Africa's farmers (see Appendix B).


Coetzee and Perold, 1958.


These include the Home Economics Department at the University of Nairobi and the Department of Soil and Crop Sciences at Texas A&M University (see Research Contacts).

The National Academies | 500 Fifth St. N.W. | Washington, D.C. 20001
Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement