Sweeter sorghum

Researchers in Uganda have developed a new sorghum variety with low levels of tannin, which gives a bitter taste to common sorghums.
The new variety tastes almost sweet and is good to use as flour which, when mixed with wheat flour, is suitable for baking bread.
The variety is drought resistant and matures in less than four months. I Researchers in Uganda have developed a new sorghum variety with low levels of tannin, which gives a bitter taste to common sorghums.
The new variety tastes almost sweet and is good to use as flour which, when mixed with wheat flour, is suitable for baking bread.
The variety is drought resistant and matures in less than four months. If managed properly, harvests can reach 3,000kg/ha.It was developed by the Serere Agricultural and Animal Production Research Institute in Uganda. Seed availability is limited, but should improve after the 2002 growing season.
Serere Institute: Fax +256 45 61444 e-mail saaridir@infocom.co.ug
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