Chapters 8.39
8.39-Sorghum Value Addition
Brittany Howard , University of Guelph, Canada
Suggested citation for this chapter.
Howard,B. (2022) Sorghum Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org
Sorghum Background
A close relative of maize, sorghum is a drought-tolerant cereal crop that thrives in warm climates (FAO, 1995). Sorghum is very adaptable and can withstand a range of environmental conditions such as drought, periods of high temperatures and water logging (Australian Government, 2017). Water logging occurs when the soil is over saturated with water which adversely affects plant growth as the roots have insufficient oxygen and cannot breathe (FAO, 1994). Sorghum is able to grow in high rainfall areas but is primarily grown in hot, semi-arid tropical locations that are too hot and dry for maize as sorghum requires less water to grow than maize (ICRISAT, 2017). Sorghum is a staple crop for more than 300 million people in developing countries as a source of carbohydrates (Dicko, M. H., Gruppen, H., Voragen, A. G. J., Traore, A., & van Berkel, 2006). Sorghum-based foods are commonly consumed as flatbreads, porridge, boiled products similar to rice, or products deep fried in oil (ICRISAT & FAO, 1996) Sorghum, after maize, is the second most important cereal in sub-Saharan Africa and fifth most important cereal crop in the world after wheat, maize, rice and barley (FAO, 1995). The suggested origin is considered to be the north-eastern part of Africa, comprising of Ethiopia and Sudan (ICRISAT, 2017). Sorghum goes by many local names including great millet, guinea corn, kafir corn, dura, mtama, jowar, milo and kaoliang (FAO, 1995). Unfortunately, smallholder sorghum farmers are typically poor and receive little profit from selling only raw sorghum grain. Here I will outline ideas for smallholders to add value to sorghum post-harvest:
Popcorn
A method of preparing sorghum grains can be through roasting or popping the grains similar to maize (corn). There are specific sorghum types that pop, and similar to popcorn, the best popping types usually have small grains with a dense, “glassy” endosperm that traps steam until the pressure builds and grains explodes ("10 Sorghum: Specialty Types." National Research Council, 1996). Popcorn is easy to make, requires minimal-low-cost equipment and only one individual is needed. Using the same equipment one would need to make popped maize, all that is required are a 1-2-gallon pot with high sides, a slotted spoon, and a source of heat. Prepared similarly to popped maize, the kernels are added into the pot along with about a tablespoon of melted butter/ghee/oil and some salt and cooked and stirred until popping slows to 10 seconds between pops. The only difference between preparing popped maize and popped sorghum is that shaking of the pan/continuous stirring is needed to prevent burning as sorghum kernels are smaller than maize and will burn quickly. As well, another difference between popped maize and popped sorghum is that sorghum kernels that happen to not pop can be eaten as they are edible with a crunchy texture; no need to discard the un-popped kernels. In India, people put a handful of dry sorghum grains onto a bed of hot sand or a hot sheet of metal, and the popped kernels are brushed off as they form ("10 Sorghum: Specialty Types." National Research Council, 1996). Fixed, one-time expenses necessary to produce popped sorghum include purchasing the pot, spoon, and a heat source if there is no access to a fire. While making the popped sorghum, another individual could be packaging it into a large cup with a dome lid or a small paper bag for selling. Packaging the popped sorghum would add value and would allow transportation of the product. Packaging reduces the risk of damage to the popped sorghum which increases the value of the product. This product can be sold as a snack, and children would be attracted to the popped look of the grains, although any individual would be interested in buying this product. Possible markets for this product could include movie theatres, events and parties, sports events, schools, playgrounds and any area where kids can be found.
Mats
A method of preparing the sorghum stalks is cutting and peeling the stalks into thin strips and weaving them into a mat made from the peeled stems (“11 Sorghum: Fuel and Utility Types.” National Research Council, 1996). Producing a mat takes time, but the potential profit can be significant depending on the size/quality of the item. Few individuals and little equipment are needed. A knife is required to peel/cut the stalks into manageable strips and two individuals are needed- one to peel the stalks and the other to create the mat. Packaging the mats entails rolling the mats up tightly and tying it with a long strand of string. Transportation might pose problems if there are limited people to carry the mats but producing and selling from one location might solve this issue. Those looking to add additional comfort to their residence will be interested in buying this product.
Sorghum Flour
Another value addition idea is to transform sorghum grains into sorghum flour by grinding sorghum grains down into a fine powder consistency. Sorghum flour can be made by first putting the grains into a grinding mill and then sieving the flour to make it very fine (Ratnavathi, C. V., & Patil, J. V., 2013). There are various ways to prepare sorghum in parts of Africa and Asia such as the flour being used to make flatbreads (ex: India’s Roti), porridge (ex: Nigeria’s Ogi, Uganda’s Ugali), traditional beers (ex: Africa’s dolo, tchapallo), bread (ex: Ethiopia’s Injera), pancake (ex: Sudan’s Kisra), tortillas (mixture of maize and sorghum flours), and couscous (ex: Sahel exclusively prepares couscous from sorghum) (Ratnavathi, C. V., & Patil, J. V., 2013), (Dicko, M. H., Gruppen, H., Voragen, A. G. J., Traore, A., & van Berkel, 2006). To grind sorghum flour without a grinding mill, a mortar and pestle or traditional stone mills can be used although this method is more labour-intensive but less costly. To achieve a large flour supply, multiple individuals would be needed to grind and sift the flour. The flour can be sold to bakeries, restaurants, and the public and especially to those who require gluten-free foods including Western tourists visiting local hotels. Sorghum flour does not have gluten and therefore is an ideal gluten-free carbohydrate source for those suffering from a gluten allergy (Ratnavathi, C. V., & Patil, J. V., 2013). Sorghum is not considered a good cereal to use in bread making because of the absence of gluten, but adding 20-50% sorghum flour to wheat flour produces great bread (Dicko, M. H., Gruppen, H., Voragen, A. G. J., Traore, A., & van Berkel, 2006). Bakeries and restaurants can add sorghum flour to their wheat flour when baking bread, cake and cookie recipes. To add value to the flour, it can be packaged in thick medium sized paper bags and secured at the top with string. This makes transportation easier for customers and will allow them to buy multiple bags at one time.
Syrup
Making a syrup is a method utilizing specific varieties of sorghum called “sweet sorghum” in which the stalks have a high sugar content similar to sugarcane (Board on Science and Technology for International Development, 1996). The green stems of this type of sorghum and sugarcane can be chewed, or be used to make syrup, molasses, or sugar (Board on Science and Technology for International Development, 1996). Making a syrup is a complex, labour-intensive process, and requires multiple individuals. The stalks need to be stripped, cut, squeezed, mashed and boiled down into a light green liquid. The resulting syrup can be packaged into glass jars and labeled to increase the value of the product. This syrup is used as a sweetener in the place of other sweeteners and can be used in breakfasts, baking, and drinks (Ratnavathi, C. V., & Patil, J. V., 2013). Sorghum syrup can be expected to sell for $6.00 upwards to $15.00 dependent on size. For example, syrup sold in the United States retails for around $9.00 for a 16-ounce jar.
Sorghum alcohols
Sorghum beer or “opaque beer”, is an important alcohol in Africa. In brewing, the first step is malting which is the grain soaking and being left to germinate (“9 Sorghum: Commercial Types.” National Research Council, 1996). When germination is finished after a span of several days, the sprouted grains are dried, ground into a coarse powder, mixed with cold water, and added to ground-up grain that had been stepped in boiling water. The product is a thin gruel known as sweet wort and can be consumed after less than a day. There is little alcohol in the gruel and is often given to children. If brewing is continued, yeasts multiply, and within a day fermentation starts. The resulting beverage is consumed after 4-5 days and has the consistency of malted milk and an opaque appearance (“9 Sorghum: Commercial Types.” National Research Council, 1996). In Asia, Baijiu is a Chinese alcohol derived from sorghum, which can be distilled into a clear drink referred to as shaojiu which contains a 40% to 60% alcohol content (Asian Sorghum Spirits, 2014).
Additional notes
In areas without the type of sorghum “sweet sorghum”, making a syrup from the stalks is a situation where this value addition is inappropriate to use, although ordering sweet sorghum seeds is a possible solution for this problem. Producing a syrup requires the stalks to be peeled and if one wanted to, they could use these peels for making sleeping mats. Making a syrup is labour-intensive and would be better suited to those who have multiple individuals to help so this value addition is not recommended for those with limited help.
Tips to Get Started
Sorghum beer recipe: https://www.kiva.org/blog/sorghum-beer-recipe
Brewing sorghum beer (Southern Africa): https://www.youtube.com/watch?v=knkR4QNifMw
Sweet sugar drip sorghum seeds: https://trueloveseeds.com/products/sugar-drip-sweet-sorghum
Free sweet sorghum seed sample: http://genebank.icrisat.org/IND/wwd?tb=Germplasm%20Distribution
Making popcorn without oven, recipe variations, selling idea: https://www.youtube.com/watch?v=lDrPt18E7Rs
Sorghum popcorn (West Africa): https://www.youtube.com/watch?v=Sa62d-iSF88
Sorghum popcorn recipe and video: https://www.thehealthyhomeeconomist.com/popped-sorghum-popcorn-alternative/
Making sorghum flour flatbread (India): https://www.youtube.com/watch?v=5l0_y5s-E28
Making millet porridge: https://www.youtube.com/watch?v=P5yLjVBhu_E
Making sorghum syrup: https://www.youtube.com/watch?v=TLb9KEby14M, https://www.youtube.com/watch?v=BDPJIwEcTZU
Making sorghum syrup, uses for by-products: http://www.vegetablegardener.com/item/7416/sorghum-and-the-making-of-sweet-syrup
News coverage of Uganda sorghum farmer growing sorghum for beer: https://www.youtube.com/watch?v=dZdFobF7lqY
Popped sorghum business: https://www.nation.co.ke/business/seedsofgold/Forget-corn-I-pop-sorghum-and-rice/2301238-3853726-431xd9/index.html
Technique for weaving a basket using corn stalks: https://www.youtube.com/watch?v=z3RF89CNako
Plastic cup and dome lid for popcorn: https://www.alibaba.com/product-detail/dome-PET-lid-for-all-size_60620157508.html?spm=a2700.galleryofferlist.normalList.93.16d24f7617Qjej
Disposable aluminum foil pizza pan for kneading flatbread: https://www.alibaba.com/product-detail/disposable-aluminum-foil-pizza-pan-disposable_60671262041.html?spm=a2700.7724838.2017115.109.1ba15be7fZxSPw
Plain self-adhesive blank label stickers for popcorn cups: https://www.alibaba.com/product-detail/Wholesale-Plain-Self-Adhesive-Blank-Roll_60390789891.html?spm=a2700.7724838.2017115.149.43995791f79VHI
References
1. Asian Sorghum Spirits. (2014, August 18). Retrieved from http://allaboutsorghum.com/asian-sorghum-spirits/
2. Australian Government: Department of Health: Office of the Gene Technology Regulator. (2017). The Biology of Sorghum bicolor (L.) Moench subsp. bicolor (Sorghum) (Version 1.1). Retrieved from http://www.ogtr.gov.au/internet/ogtr/publishing.nsf/Content/5DCF28AD2F3779C4CA257D4E001819B9/$File/Sorghum%20Biology%20Version%201.1%20July%202017.pdf
3. Board on Science and Technology for International Development, Office of International Affairs, National Research Council. (1996). Lost Crops of Africa, 1(Grains), 127-130, 145-148, 184, 195-197. Retrieved from http://genebank.icrisat.org/IND/wwd?tb=Germplasm%20Distribution
4. Dicko, M. H., Gruppen, H., Voragen, A. G. J., Traore, A., & van Berkel. (2006). Sorghum grain as human food in Africa: Relevance of content of starch and amylase activities. African Journal of Biotechnology, 5(5), 384-395. Retrieved from https://www.researchgate.net/publication/279562585_Sorghum_grain_as_human_food_in_Africa_Relevance_of_content_of_starch_and_amylase_activities
5. Food and Agriculture Organization of the United Nations. (1994). Land degradation in south Asia: Its severity, causes and effects upon the people. Rome, Italy: FAO. Retrieved from http://www.fao.org/docrep/T0818e/T0818E00.htm
6. Food and Agriculture Organization of the United Nations. (1995). Sorghum and millets in human nutrition 1995 (Catalogue No. 27). Rome, Italy: FAO. Retrieved from http://www.fao.org/docrep/T0818e/T0818E00.htm
7. International Crops Research Institute for the Semi-Arid Tropics, & Food and Agriculture Organization of the United Nations. (1996). The world sorghum and millet economies. Facts, trends and outlook. Retrieved from http://oar.icrisat.org/1024/1/RA_00279.pdf
8. International Crops Research Institute for the Semi-Arid Tropics. (2017). Sorghum Dashboard. Retrieved from http://genebank.icrisat.org/IND/Dashboard?Crop=Sorghum
9. Ratnavathi, C. V., & Patil, J. V. (2013). Sorghum Utilization as Food. Journal of Nutrition & Food Sciences, 4(1), 1-8. Retrieved from a. https://www.omicsonline.org/sorghum-utilization-as-food-2155-9600.1000247.php?aid=21727
10. “9 Sorghum: Commercial Types.” National Research Council. 1996. Lost Crops of Africa: Volume I: Grains. Washington, DC: The National Academies Press. Retrieved from https://www.nap.edu/read/2305/chapter/12#169
11. "10 Sorghum: Specialty Types." National Research Council. 1996. Lost Crops of Africa: Volume I: Grains. Washington, DC: The National Academies Press. Retrieved from https://www.nap.edu/read/2305/chapter/13
12. “11 Sorghum: Fuel and Utility Types.” National Research Council. 1996. Lost Crops of Africa: Volume I: Grains. Washington, DC: The National Academies Press. Retrieved from https://www.nap.edu/read/2305/chapter/14#209