Sorghum can transform farming in semi-arid areas

For many years, sorghum has been a popular food choice in the semi-arid regions of Africa. In Eastern Africa, the crop forms an integral part of diets for people in Ethiopia, Southern Sudan, Northern Kenya and Uganda. The fact that it is a drought-tolerant crop underscores its importance as a good source of food for hundreds of families.

But despite this promise, cultivation of sorghum lags behind other cereals such as maize, wheat and rice in terms of productivity and consumption.