As climate change continues to impact agricultural productivity worldwide, finding resilient and adaptable crops is crucial for long-term food security. Sorghum emerges as a shining solution – a crop that’s so hardy it’s almost a victim of its own success. It takes very little water and grows well in various soils. Offering numerous benefits that make it a reliable and sustainable option for regions facing climate challenges, sorghum has the potential to transform diets, support smallholder farmers and promote sustainable farming practices worldwide.
Sorghum can improve food security
The Sorghum United Foundation’s goal is to promote greater awareness of our grain among consumers and producers. We believe in the positive impacts of sorghum in both human and animal diets, renewable industry processes, and as a climate-smart option for farmers who value water conservation, soil health and carbon sequestration. Its adaptability and drought tolerance are two of the many reasons we believe sorghum is a wonderful tool for places facing climate challenges, where other grains have failed.
Sorghum and millets have the ability to combat malnutrition due to being extremely nutritive. We know from the Food and Agriculture Organization of the United Nations that 20.3 percent of children under the age of 5 experience stunting in both their brains and bodies. That’s almost a quarter of the world’s children. If we can combat that by inserting these grains – whether it’s in porridge, snack foods or any foods that kids find appealing – we can truly make a major difference.
In terms of nutrition, sorghum doesn’t disappoint. It’s full of iron, calcium, B vitamins, plant-based protein and fiber while also having little nickel. It beats a lot of other grains that currently comprise the majority of our diets. Heavy metals are not good for us; they’re linked to allergies and other health issues, making sorghum a much healthier alternative.
Sorghum can be used in similar ways to other grains, with additional benefits like being naturally gluten-free and non-genetically modified. It can be made into rice, stir fry, bread, cookies, flour, noodles and even pasta. What’s becoming increasingly popular is precooked microwave-ready sorghum dishes, which are especially convenient for people with gluten allergies that can’t eat the wheat-based ingredients in most precooked, microwaveable dishes.
Sorghum has a significant role in supporting smallholder farmers and rural economies – particularly in developing countries where they struggle to grow maize, wheat and rice due to climate change. The problem we face in agriculture in general is that our farmers can grow grain very well. But they sell it as a commodity and therefore have limited control regarding the price. Encouraging them to grow sorghum and other millets means that not only will they have a crop but will also be shown how to process it and sell it as a final product. It will no longer be a commodity at that point, giving them more control regarding the price.
Sorghum also provides an opportunity to diversify income streams by creating value addition at the local level. Supplementing crops that are more drought-tolerant and healthier reduces dependency on traditional crops, which usually fail in arid areas that experience little or unpredictable rainfall.
Compared to other major crops like maize and rice, sorghum requires significantly less water – making it a sustainable option for regions facing water scarcity. It uses a third of water compared to maize, while foxtail millet uses as little as one-10th of water. Rice is extremely water intensive and usually fails from lack of water. Sorghum can be used just like rice, making it a great replacement for arid regions where rice crops usually fail.
By integrating sorghum into our diets and agricultural practices, we can support smallholder farmers, promote healthier eating habits and ensure a more-secure food future for all.
Visit sorghumunited.com and www.sorghumcheckoff.com and sorghumgrowers.com/sorghum-101 for more information.
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