Sorghum is a small seed group in the cereal community which contains high amounts of carbohydrates. They are more capable of enduring drought conditions than most of its crops, so they are cultivated in many parts of the world with limited rainfall and even with low rainfall. It is one of the most well-used crops that help dramatically cope with climate change as well as in the fight against hunger. Milk is used such as flour, baked sorghum, baked millet, can be boiled and eaten – Natural beer), the beer industry to make beer, and its leaves and stalks can be used as livestock feed, as well as dry stalks can be used to make wax.
Sorghum is a drought-tolerant crop. So it can be cultivated and grown from 0 – 100 m upstream to elevation of 1500 meters. It can be plowed over but not too cold sorghum will not allow frozen parts. An average of 300 – 800 millimeters a year for good growth.
A FINE WORLD FOR SALT FARM
Sorghum favors less water and another tends to water less water, so for good harvests do not plant in soil that holds water for better yields, such as clay soil. fertile sand or a mixture of sand and clay or clay. It grows well in soil with soil PH 5 – 9.
Prepare your field early before the spring sowing season begins. The field should be cleaned with hand plow, cattle or tractor plow and you can also plant zero tillage.
There are different types of millet and its seeds. These varieties vary in color, red, brown, white which includes more than 20 varieties of millet in the world. Also, millet and its varieties are present in green sorghum (especially brown and red seeds ), sweet especially White color. Many farmers prefer white millet. Even modern seed millet is softer than natural seed which is hard millet. Natural millet is longer seeded and lasts longer to harvest than modern millet. most of which are shorter and last longer and produce a better yield of natural sorghum.
THIS IS WHAT IT IS LIKE;
This is another species with brown kernels, and is recommended Farming at an altitude of 1,500 meters from sea level. This species expands after 71 days and matures over a period of 120 days. This species is longer, and has the capacity to produce 2 tons per acre. It has the ability to deal with allergies, rust, blisters on the leaves, and brown spots on the leaves.
2.SERENA and DOBBS.
This species receives brown kernels. This species thrives in moderate rainfall areas and matures over a period of 110 days. Where required 5 kg of seed per hectare. This species is able to withstand the disease, rust, and brown spots on the leaves.
Works well in less dry areas. In many countries, for example Kenya, this kind of millet is used to make beer and also for food. This species tolerates lumps and leaf diseases.
- REASONABLE AND OPEN
These are two types of sorghum that have been produced by the Ilonga Agricultural Research Center for cultivation on infected fields. These seeds have a pale yellow color. Both types of flour are very good for cooking porridge.