Sorghum (Sorghum bicolor (L.) Moench) is a cultivated tropical cereal grass. It is generally, although not universally, considered to have first been domesticated in North Africa, possibly in the Nile or Ethiopian regions as recently as 1000 BC1. The cultivation of sorghum played a crucial role in the spread of the Bantu (black) group of people across sub-Saharan Africa.
Today, sorghum is cultivated across the world in the warmer climatic areas. It is quantitatively the world’s fifth largest most important cereal grain, after wheat, maize, rice and barley. In Africa, sorghum is still largely a subsistence food crop, but as report will show it is increasingly forming the foundation of successful food and beverage industries in Nigeria.
Nigeria is the third largest producer of sorghum, with the majority of domestic production used for household consumption/fodder. However, since the ban on the importation of malted barley used in the production of beverages, companies have been forced to use sorghum as a raw material.
Sorghum is mainly eaten in form of flour or paste. It has a high caloric and nutritional value and therefore it recommended for infants, pregnant and lactating mothers, the elderly and the convalescents.
The machinery and equipment for sorghum flour production are cabinet dryer, grain destoner, aspirator, hammer mill, cone blender, powder filling and sealing machine, weighing scale and generator for constant supply of power.
The production process consists of the following steps destoning, weighing, Drying, Milling, Blending and Packaging.
Sorghum is produced in virtually all the states in Nigeria, though some states produce more than others.
Some of states that maize in large quantity in Nigeria includes Plataeu, Kano, Kaduna, Sokoto, Gombe, Bauchi, Zamfara, Benue , Kogi , Nassarawa and Taraba.
World annual sorghum production is over 60 million tonnes, of which Africa produces about 20 million tonnes. This makes sorghum, quantitatively the second most important cereal grain in Africa after maize.
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