Food Science Commons^™

Improvement Of Farmers' Incomes Through Improved Processing Of Sorghum And Millets In West Africa, Ababacar Sadikh N'Doye, Bruce Hamaker, Roy L. Whistler

INTSORMIL Presentations

Purdue University and ITA are very active in the USAID INTSORMIL CRSP Program for promoting the production and the consumption of millet and sorghum in West Africa. Countries involved in this program are : Burkina Faso, Mali, Niger, Nigeria and Sénégal.

Market-oriented objectives of the INTSORMIL Program on millet and sorghum in West Africa:

Objective 1: Increase the supply of high quality grain through the introduction of new production technologies at the farmer level in West Africa.

Objective 2: Contribute to the development of the processing sector through technologies improvement , more effective technology transfer to processors, and better links …

Manejo Agronómico En La Producción De Sorgo, Máximo Antonio Hernández Valle, Carlos Borja

INTSORMIL Presentations

Gives an overview of some issues involved in cultivating sorghum in Central America.

The Role Of Sorghum In Food Security In Central America, Lloyd W. Rooney

INTSORMIL Presentations

Discusses the qualities of sorghum that make it suitable for human consumption, with a focus on its use in Central America.

Sorghum Clear Beer Value Chain, Bernadette C. Chimai

INTSORMIL Presentations

The markets and industrial utilization of agricultural commodities have undergone considerable change in the last few decades.

In Zambia, sorghum was considered a traditional crop with limited industrial uses.

Research and transformations in consumer tastes and preferences have led to the development of new uses for sorghum.

Potential markets for industrial utilization of sorghum have been identified as food processing, beer brewing, feed concentrates and energy production.

One of the success stories in industrial utilization of sorghum has been Eagle, a sorghum based clear beer produced by Zambian breweries.

The study reported in this paper aims to examine the main …

The Importance Of Sorghum Grain Colour And Hardness, And Their Causes And Measurement, Doreen Mwiita Hikeezi

INTSORMIL Presentations

Discusses sorghum grain color and kernel hardness, assessment methods, and the importance of each to the overall quality of the grain.

Industrial Sorghum Malting: Technologies That Can Be Used And Practical Considerations, Gyebi Duodu

INTSORMIL Presentations

What is malting?

– Germination of grain in moist air under controlled conditions

Objectives for opaque beer brewing

–Mobilization of endogenous enzymes of the grain

–Use of the endogenous enzymes to modify grain constituents for ready solubilisation

–Use of the endogenous enzymes to solubilise starchy adjunct during mashing

Market Development In Support Of Sorghum And Millet Farmers In Tanzania And Zambia, J. Mark Erbaugh, Emmanuel R. Mbiha, Fredy T.M. Kilima, Precious Hamukwala, Gelson Tembo, Donald W. Larson

INTSORMIL Presentations

Problem: Sorghum and millet productivity, production and consumption have been stagnant or declining for 20 years.

Challenge: How to increase the productivity and incomes of sorghum and millet farmers to improve food security and accelerate economic growth.

Solution: Better technology and linking producers to markets are important parts of the solution to the problem.

Objectives

Examine the effects of new production and marketing technology on sorghum and millet producers’ income and productivity in Tanzania and Zambia.

Identify better technologies, enhance market linkages between producers and buyers, improve quality and diversify utilization to ensure food security and increase farm income.

Conclusions: …

Sorghum Malting: Introduction, Objectives, And Scientific Principles, John R.N. Taylor

INTSORMIL Presentations

What is malting? It is limited germination of cereal grains in moist air under controlled conditions.

Why malt sorghum products?

Sorghum malt for home brewing

For brewing opaque beer, lager and stout

For “brewing” malt (malta) type non-alcoholic beverages

To produce malt extract for hot malted beverages,cereal and confectionery flavoring and coloring

For breakfast cereals

For “power flour”–enzyme active flour to “thin” infant porridges

Also explains the science of malting, and the importance of using high-quality grain.

Eagle Lager: A Sorghum Success Story On Many Levels, Ian Mackintosh

INTSORMIL Presentations

In 1999 in Uganda we were faced with a static but highly competitive market.

Needed to grow our market and to do this we needed to make beer cheaper

It was felt that a suitable local ingredient would reduce the cost of manufacture and stimulate local agriculture and the economy as well as provide opportunities for growth and profit for the company.

An extensive base line study of the Ugandan agricultural sector was undertaken to determine what was “out there.”

It was clear that there was enormous potential but little else.

Sorghum seemed the logical starting point because there was …

Improvements In Sorghum Milling Technologies, Martin M. Kebakile

INTSORMIL Presentations

Discusses in some detail various sorghum milling techniques.

Sorghum Malting, Luke Mugode

INTSORMIL Presentations

Malting is defined as the germination of grain in moist air under controlled conditions. Malting occurs in three stages: steeping (soaking), germination, and drying or kilning, then milling can take place. Malting changes the chemistry of the grain.

Virtues Of Sorghum: Utilization And Supply Chain Management, Lloyd W. Rooney

INTSORMIL Presentations

Discusses the consumer demands, value-added supply chain, strategy for value-added products, functionality of sorghums and millets, sorghum food use in Central America, plant breeding and improvement of grain quality, sorghum image, special sorghums as a particularly healthy food item, food utilization, improving sorghum quality, effect of molds, insects, and weathering on grain quality, and mycotoxins.

Breeding Sorghum Cultivars For Processing, Gary Perterson

INTSORMIL Presentations

Discusses the diversity of traits in sorghum and details some aspects of breeding techniques.

Developing Entrepreneurship, The Tanzania Experience: Sua-Intsormil Project, Joseph J. Mpagalile, Wenceslaus R. Ballegu

INTSORMIL Presentations

Project Title: Building a Sustainable Infrastructure for Product Development and Food Entrepreneur/Industry Technical Support: A Strategy to Promote Increased Use of Sorghum and Millet in East Africa.

Long Term Program Objectives: Development of successful entrepreneurial businesses that add-value to sorghum and millet such that:

~Farmers have an established outlet for cash sales of high-quality sorghum and millet

~Small businesses or cooperatives develop processing capabilities enabling the incorporation of sorghum and millet into a wide variety of food products

~Markets and market channels for sorghum and millet-based products develop.

Further develop research, extension and marketing expertise of National Agricultural Research Institutes …

Mycotoxins In Grains – Causes, Prevention And Control, Hester F. Vismer

INTSORMIL Presentations

Discusses mycotoxins, their effect on grain, mitigation considerations, and resulting human toxicology.

Effects Of Malting And Fermentation On The Composition And Functionality Of Sorghum Flours, Onesmo N.O. Mella

INTSORMIL Presentations

Includes information about the sorghum market in Tanzania, and provides an overview of the chemical components present in sorghum grain and their effects on the nutritional qualities of the grain with respect to human consumption. Explains that malting and fermentation improve the nutritional profile of sorghum grain, and describes the methods used to test this hypothesis.

Simple Sorghum Grain Quality Evaluation Procedures, Janet Taylor, John R.N. Taylor

INTSORMIL Presentations

Most Appropriate Sorghum Grain Quality Criteria Identified

•High tannin/non-tannin

•Hardness

•Germinability

•Grain purity

•Grain color

Tannin, hardness, germinability and grain purity have been accepted as draft ICC (International Association for Cereal Science and Technology) standard methods.