Nurturing growth: exploring the sorghum industry in South Africa

Marguerite Pienaar, a junior economist at Grain SA, and Petru Fourie, convenor of the Sorghum Cluster, provide an overview of sorghum production in the country.

South Africa’s agricultural landscape is as diverse as its cultures, and among the many agricultural crops is sorghum. Sorghum, a versatile cereal grain, has deep roots in the country’s agricultural heritage, playing a crucial role in both economic and cultural aspects. Sorghum offers numerous advantages: it is a gluten-free, non-GMO (genetically modified organism), nutritious cereal that is packed with dietary fibre, which aids digestion and promotes a healthy diet.

Sorghum is also beneficial for preventing allergies, managing obesity, and providing sustained energy. Apart from the food-based benefits, sorghum can also be processed to brew a product, enjoyed by many South Africans, in the form of sorghum beer. This crop’s resistance to climate change, ability to withstand drought, heat, and waterlogging from erratic rainfall, make it an excellent alternative to maize. It is the world’s fifth most important grain, after wheat, maize, rice, and barley.

SORGHUM AS A TRADITIONAL CROP

Sorghum, scientifically known as sorghum bicolour, is one of the oldest cultivated grains in the world. In South Africa, its cultivation dates back centuries, with historical evidence suggesting its prominence in the diet and cultural practices of various communities. Over time, the sorghum industry has evolved, adapting to changing agricultural practices and market demands. Traditionally, sorghum was primarily grown for subsistence farming, providing a staple food source for many South African households. However, with advancements in agricultural techniques and the recognition of sorghum’s potential, the industry has expanded beyond traditional boundaries.