Publication
High Wheat Prices: The Case for Sorghum Flour in the El Salvador Baking Industry
Details
Author(s):
INTSORMIL CRSP
Type of Document:
Impact/Success Story
Publisher/Journal:
INTSORMIL CRSP, University of Nebraska- Lincoln
Date of Publication:
8/1/2008
Place of Publication:
Lincoln, NE
Links
Description
The INTSORMIL supported CENTA Food Technology program has been developing sorghum based bakery recipes and testing them at bakeries in El Salvador for several years. As wheat prices rise, bakers in El Salvador have shown an increased interest in utilizing sorghum as a partial replacement for wheat flour in their bakery products. INTSORMIL supported CENTA scientists are working with farmers to increase the supply of high quality sorghum grain and develop more efficient milling processes.
