Sorghum is the fifth
most produced grain globally.
This two-meter tall
plant from the grass family is often grown in regions that have high
temperatures and lower rainfall.
In wetter regions, its
production is lower than that of more lucrative crops such as rice and maize.
Sorghum is a
particularly essential crop in Africa, second to maize, as the staple grain for
millions of people.
Although it is mainly
consumed as a grain, sorghum is also prepared into a wide variety of other food
products such as porridge, bread, lactic and alcoholic beverages, and weaning
meals.
Africa’s third top producer of sorghum
Sorghum is the main
cereal crop grown in Burkina Faso, with more than 1.5 million hectares. Along
with pearl millet, it is the staple diet of rural populations in the Sub-Sahelian
regions.
Burkina Faso is the
continent’s third top producer of sorghum (after Nigeria and Sudan)
In spite of various interventions,
its productivity remains low, with an average yield of approximately one tonne
per hectare.
Many factors have
contributed to the decreased productivity, including demographic pressure, ecological
degradation, loss of soil fertility, and water erosion.
Other factors include negative
effect of dry spells on crop growth and yield, negative effect of end of season
drought, scarcity of organic amendment, improved seed and other farm inputs and
output.