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INTSORMIL CRSP, University of Nebraska- Lincoln
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Sorghum flour is an alternative for Central American bakers who want a more cost effective way to produce their baked products without sacrificing nutritional value or taste. However, in order to utilize sorghum flour as a substitute for wheat flour in baked goods, the grain must be ground sufficiently fine and small grinders for family level bakers have not been readily available in Central America. A collaborative project involving the NGO Compatible Technology International (CTI), INTSORMIL, and CENTA (Centro Nacional de Tecnologia Agropecuaria y Forestal) remedied that by introducing these grinders into El Salvador. This project is expected to expand to other Central American countries in the near future.