Sub-Saharan Africa & South Asia
Sorghum
Sorghum bicolor
GrainGluten-freeDrought-resistantAfricaVersatile
Overview
The fifth most important cereal crop in the world. Gluten-free, drought-resistant, and versatile — sorghum has sustained communities across Africa and Asia for millennia.
Sorghum (Sorghum bicolor) is the fifth most important cereal crop in the world, yet it remains largely unknown outside the regions where it has been cultivated for millennia. Originating in northeastern Africa, it has spread across the globe and is now grown on every inhabited continent.
Gluten-free and extraordinarily versatile, sorghum can be ground into flour, cooked whole as a grain, fermented into beer, or popped like popcorn. It is a nutritional powerhouse — rich in antioxidants, fibre, and essential minerals.
Nutrition
What's inside
11g per 100g
Protein
6.3g per 100g
Fibre
4.4mg per 100g
Iron
Very high
Antioxidants
None
Gluten
Growing Guide
How it grows
Growing Guide
Sorghum is one of the most drought-tolerant cereal crops in the world. It can survive extended dry periods by entering a state of dormancy and resuming growth when water becomes available. It grows well in a wide range of soils and climates.
Climate Resilience
Sorghum is uniquely adapted to hot, dry conditions. Its waxy leaf coating reduces water loss, and its deep root system allows it to access moisture unavailable to other crops. It is increasingly important as a food security crop in regions facing more frequent droughts.
Soil Health
Sorghum leaves significant organic matter in the soil after harvest, improving soil structure and fertility. It is often grown in rotation with legumes to maintain soil health.
Traditional Uses
How it has been used
Sorghum is used to make ugali, ogi, and koko — thick porridges that are morning staples across Africa. It is also fermented to make traditional beers such as opaque beer in southern Africa and dolo in West Africa. The stalks are used as building material and animal fodder.
Cultural Story
The story behind the crop
In many parts of Africa, sorghum beer is central to social and ceremonial life. It is brewed by women and shared at community gatherings, funerals, and celebrations. The act of brewing and sharing sorghum beer is a form of social bonding that has been practised for thousands of years.
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