Overview

Sorghum (Sorghum bicolor L. Moench) is grown in Africa primarily as a subsistence food crop by small-holder farmers. Uniquely adapted to many indigenous cropping systems sorghum is mostly characterized by wide-adaptation, abiotic and biotic stress resistance, and multiple end-uses.

To improve sorghum production and assist in developing cash generating markets new cultivars and hybrids are needed with increased grain yield, improved grain and forage quality, increased stress (abiotic and biotic) resistance, and better adaptation. Improvement in end-use quality will improve consumer acceptability and cash sales. Development and deployment of better sorghum varieties or hybrids will increase grain production for on-farm household use and provide extra grain for cash sale. The new technology will contribute to more reliable and sustainable production, and promote sorghum grain consumption directly or through development of new products.

An integrated synergistic team approach involving plant breeding, food science, entomology and plant pathology is the most efficient way to develop new knowledge and genetic technology. Collaboration with private industry and NGOs will aid in moving the technology into the market place. Research locations in southern Africa and the U.S. will enable selection of germplasm with the desired traits (yield, adaptation, stress resistance, weathering resistance) and provide validation of new technology. Laboratory research in grain quality will ensure that the new genetic technology has the traits