Introduction
Sorghum is a cereal grain that’s widely produced around the world. It’s small, round, and usually white or pale yellow. Though some varieties are red, brown, black, or purple. Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants. It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties. Several of the phenolic compounds in sorghum have been linked to anti-cancer effects.
Uses
Sorghum as a key ingredient for making:
- Flour
- Flakes
- Feedstock
Production Quantity, Imports and Exports.
Growing sorghum
Grain moisture content typically varies between 25 to 40% depending on sorghum product selection and growing conditions. Total time from flowering to physiological maturity is approximately 40 to 45 days.
Sowing and harvest period
Grain sorghum should be planted when soil temperatures reach 60 to 65°F. Generally, this is 15 to 20 days after corn planting or between May 15 and early June. Grain yields decrease as planting is delayed after early June.
Sorghum grows best where summers are quite warm, with daytime temperatures regularly topping 90 degrees Fahrenheit. Sandy soils in warm climates are especially good for growing sorghum because it withstands drought and flooding better than corn does.
Sorghum becomes mature and is ready for harvest at about 115 days after planting. Most sorghum varieties reach 50 percent bloom in 65 and 75 days after planting; another 45 days is required for the grain to mature. At maturity, the embryo is properly developed and the grain has reached its maximum weight.
Main producing states in Nigeria
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Adamawa
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Bauchi
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Benue
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Borno
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Gombe
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Jigawa
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Kaduna
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Kano
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Katsina
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Kebbi
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Kogi
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Kwara
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Nasarawa
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Niger
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Plateau
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Sokoto
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Taraba
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Zamfara
Relevant Agency in Nigeria
Sorghum Farmers Association of Nigeria (SOFAN)