In rural Africa, the traditional cereals, such as sorghum and millets, are normally boiled into porridges (thick) or gruels (thin). Scenes like that shown have led outsiders to conclude that the crop itself is primitive. But wheat, rice, and maize were also treated this way throughout most of their 5,000-year history as crops. Only in recent times have they been commercially processed and packaged and sold in convenient forms. Given the same treatment, grains like sorghum being cooked here can also enter modern production. (ICRISAT)



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