Sorghum, an African grass which produces grains for food and animal feeds, could prove to be a game changer in the fight against rural poverty in Mindanao.
The crop is not new to Philippine Agriculture but its importance and benefits have largely been ignored and unappreciated.
Why am I saying that massive Sorghum farming could end poverty and even contribute to food security in Mindanao?
Here are the reasons why:
– Sorghum has a crude protein content of between 9 to 13 percent, slighly higher than corn;
– Just like corn, the grains could serve as human food and animal feeds;
– It is sturdy and drought resistant and it could be planted in marginal lands using Zero Tillage technology, meaning no plowing is needed.
– At harvest time, Sorghum stalks are still green making these ideal for silage for cattle and goats. One hectare of Sorghum could produce silage enough to feed 20 heads of cattle for one year;
– Sorghum grows ratoons allowing farmers to harvest three times with just one planting in one year;
– Sorghum seeds are less expensive compared to hybrid corn seeds controlled by multinationals. For a bag of Sorghum seeds good for 2 hectares, the cost is only about P3,500. For hybrid corn, a farmer needs 2 bags of seeds per hectare each costing at least P7,000.
– Sorghum yield per hectare is between 4 to 7 metric tons, depending on farm management and at least one feed mill company is willing to buy Sorghum at a contracted price of P12 per kilo.
So, imagine this: when a farmer plants Sorghum, he spends less and harvests three times with just one planting.
He could cut and preserve the stalks for his goats and cattle or he could feed the grains to his backyard chicken, ducks and hogs.
Plus, if he runs out of food, he could mill it and feed his family.
Or he could even make popcorn but it should not be named as such.
PopGhum could be a better name for the Sorghum version of the pop corn.
Here is additional information about Sorghum which I downloaded from the National Sorghum Producers Association of America:
Livestock
In the livestock market, sorghum is used in the poultry, beef and pork industries. Stems and foliage are used for green chop, hay, silage and pasture.
Food
The consumer food industry is a growing marketplace for sorghum. With so many healthy benefits packed in every delicious grain, consumers are finding creative ways to use sorghum in recipes for breakfast, lunch, dinner and even snacks. Plus, sorghum grain can be cooked using a stove top, slow cooker, oven or rice cooker to add a new twist to favorite recipes. As a result, sorghum now can be found in more than 350 product lines in the U.S. alone.
Sorghum is gaining popularity in the U.S. primarily as a result of its gluten-free property and because it is celiac safe.
Sorghum is an excellent substitute for wheat, rye and barley for those who cannot tolerate gluten.
Sorghum is used to make both leavened and unleavened bread.
In Sahelian Africa, it is primarily used in couscous.
Various fermented and unfermented beverages are made from sorghum.
It can be steamed or popped and is consumed as a fresh vegetable in some areas of the world. Syrup can be made from sweet sorghum.
Origin of Sorghum
The origin and early domestication of sorghum took place in northeast Africa, and the earliest known record of sorghum comes from an archaeological dig at Nabta Playa, near the Egyptian-Sudanese border and had been dated at 8,000 B.C. It spread throughout Africa and along the way adapted to a wide range of environments from the highlands of Ethiopia to the semi-arid Sahel.
The development and spread of five different races of sorghum can, in many cases, be attributed to the movement of various tribal groups in Africa. Sorghum then spread to India and China and eventually worked its way into Australia. The first known record of sorghum in the United States comes from Ben Franklin in 1757, who wrote about its application in producing brooms.
“Because of its versatility and adaptation, “sorghum is one of the really indispensable crops” required for the survival of humankind.”
– Jack Harlan, 1971
The inherent tolerance of sorghum to marginal lands and environmental conditions, its versatility as a food and feed grain, and its ability to produce high yields ensure its important role in the lives of millions of people throughout the world.
(First three photos were downloaded from the US National Sorghum Producers website while the other photos came from my previous posts.)
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