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Cereal & grain

Sorghum: what can it become?

A hardy cereal that can be processed into flour, malt, porridge mixes, drinks and animal feed.

  1. Raw sorghum
  2. Processing
  3. Value-added products
  4. Packaging
  5. Markets
  6. Customers

Whole sorghum grain is less convenient to use than milled flour, which cooks faster. Cleaning, dehulling and milling make it easier to cook and use. Malting, blending and packing can create further products, and bran can be sold as feed.

What can sorghum become?

Sorghum flour

Flour made by cleaning, dehulling and milling sorghum grain.

Processing
Clean the grain, remove the outer layers (dehulling or decortication), then mill to flour and sift.
Equipment
  • Cleaning and destoning equipment
  • Dehuller
  • Mill
  • Sifter
Packaging
Clean, dry, food-safe bags with clear labelling.
Storage
Dry, cool, off-the-floor storage away from pests and damp.
Customer types
  • Households
  • Bakers and small food makers
  • Retailers
  • Schools and institutions
Distribution
Sold to local shops and supermarkets, bakers, or through a wholesaler.
Possible business models
  • Own small processing unit
  • Contract milling for farmers
  • Buy-process-resell

Malted sorghum

Sorghum that is soaked, germinated and dried to make malt.

Processing
Soak the grain, let it germinate, then dry it. Malt can be milled and used in small amounts to thin porridge. Never eat the shoots and rootlets of germinated sorghum except in very small amounts.
Equipment
  • Soaking vessels
  • Germination trays or area
  • Drying racks or dryer
  • Mill
Packaging
Clean, dry, food-safe bags, labelled as malt.
Storage
Keep dry and cool, away from pests and damp.
Customer types
  • Households
  • Porridge and weaning-food makers
  • Small brewers
Distribution
Supplied to food makers and brewers, or sold in local shops.
Possible business models
  • Own small malting unit
  • Contract malting for farmers
  • Supply to food makers

Porridge and convenient mixes

Ready-to-cook or ready-to-eat products made from sorghum flour or malt, sometimes blended with legumes.

Processing
Mill sorghum or malt and blend it with other ingredients such as legumes and spices, then pack the mix.
Equipment
  • Roaster
  • Mill
  • Blender or mixer
  • Bag sealer
Packaging
Moisture-resistant sachets or bags, clearly labelled with ingredients and cooking instructions.
Storage
Dry, cool storage away from sunlight, pests and damp.
Customer types
  • Households
  • Health-conscious consumers
  • Schools and nutrition programmes
Distribution
Sold through shops, markets and supermarkets, or to institutions.
Possible business models
  • Own small processing unit
  • Buy-process-resell
  • Supply to institutions

Sorghum drinks

Fermented and malt-based drinks made from sorghum, including some beers.

Processing
Malted or germinated sorghum is used to prepare drinks; in Kenya, alcoholic beverages are prepared from germinated sorghum and millet.
Equipment
  • Malting setup
  • Mill
  • Fermentation vessels
  • Clean bottling or filling equipment
Packaging
Clean, food-safe bottles or containers, labelled clearly.
Storage
Keep cool and clean; fermented drinks need careful hygiene.
Customer types
  • Local drink buyers
  • Eating and drinking places
  • Retailers
Distribution
Sold locally through shops and venues.
Possible business models
  • Own small brewery or drink unit
  • Supply to local sellers

Bran and by-products for animal feed

The bran (outer layers) left after dehulling, which can be used as animal feed.

Processing
Collect the bran separated during dehulling and milling, and feed it to animals.
Equipment
  • Collection bins
  • Sacks
  • Mixing area
Packaging
Sacks kept dry and clean.
Storage
Store dry and away from pests, and use before it spoils.
Customer types
  • Livestock keepers
  • Feed mixers
  • Poultry keepers
Distribution
Sold locally to livestock and poultry keepers.
Possible business models
  • By-product sales from a processing unit
  • Supply to feed makers

The customers, routes to market, business models and many practical tips on this page are suggestions, not findings. Know something better? Suggest an improvement →

Business opportunities around sorghum

Sources and further reading

The handling, processing and storage information on this page draws on the sources below. The lists of customers, distribution routes and business models are practical suggestions, not findings from these sources. Links open in a new tab.

Examples describe possibilities, not guaranteed results. Prices, demand and rules vary by country and season — verify locally.