Sorghum

Sorghum is a genus of grasses in the family Poaceae. It includes many species originating from Africa and parts of Asia and Australia. The cultivated species are among the world's most important cereals, particularly in hot regions where rainfall is low.

In Somalia and the Horn of Africa generally, sorghum is commonly called hadhuudh (a grain crop). It is a staple in rainfed farming areas of central and southern regions. The grain is made into porridge and flatbread, while the stalk and leaves are given to livestock.

Biological characteristics

The sorghum plant has an upright, solid or hollow stem, long wide leaves, and a flowering head at the top from which the grain develops. The roots are very deep, allowing the plant to draw water from deep in the soil. Some varieties are perennial, while others live only one season.

Drought resistance

Sorghum uses C4 photosynthesis, which requires less water to produce the same amount of carbon as other crops. When water becomes scarce, the leaves fold and growth stops, then resumes when rain returns. For this reason it is grown in areas where other crops fail.

Uses

Sorghum grain is ground into flour and meal, and made into food, beverages, and livestock feed. Sweet varieties with high sugar content in the stem are used for syrup and biofuel. As a crop, the dried stalk is used for roofing during the dry season.

Cultivation challenges

The main pests are birds that eat the grain, insects that bore into the stem, and the parasitic weed striga that attaches to the plant's roots. Some wild sorghum species have a bitter substance in young leaves, which can be toxic to livestock.