Annual Crops

1.2. Sorghum

Sorghum (Sorghum bicolor L. Moench)

 Sorghum is Africa's oldest food crop. Although it is often referred to as the continent’s food for the poor, it holds the answer to Kenya and Africa's food security. Sorghum is not only drought resistant; it is also adaptable to most of Kenya's climatic zones and soils. It is full of energy-giving nutrients, unlike other cereal crops such as maize and wheat. The high concentration of potassium and starch in sorghum, its less acidifying effect and the fact that it is easily absorbed and well-tolerated makes it ideal food for those who are sick, diabetics, adults and children. Bakers use it to add flavour and colour to bread and other bakery products. Traditionally, sorghum is used to make ugali or fermented porridge. In Kenya, sorghum is grown in areas with as little as 250 mm of rainfall although it can do better in areas with an average rainfall of about 600 mm. Local varieties of sorghum are less prone to bird damage compared to hybrid ones. To get a good yield, farmers should buy seed varieties suitable to their climatic zones.

It is an important staple food crops and provide bulk of raw materials for the livestock and many agro-allied industries in the world. The diversity of lines expresses a wider range of adaptability to different conditions, including different genotypes from early to late maturing, dwarf to tall, loose to compacted heads.

Sorghum farming in Kenya is an important agricultural activity in the economy. Sorghum is grown in western, northern Rift Valley, eastern and some parts of Central Province. The crop is fairly drought resistant and thus it is quite popular in drier areas of the Kenya. It is also resistant to water logging and yields reasonably well on infertile soils. It can be rationed. Sorghum grains are ground for flour, which is used for making porridge, ugali or for brewing. Young growing crop may be used as fodder by feeding it to animals directly after wilting for sometime or making silage.

Ecological Requirements for sorghum farming in Kenya

Sorghum has a well developed rooting system and an ability to roll up its leaves during hot weather. These qualities make the crop drought resistant. Rainfall of 420 mm — 630 mm per annum is adequate for good growth and production, hence the crop grows well in areas below 1500 m above sea level. At higher altitudes, poor yields are obtained and the crop is attacked by pests such as shoot fly and downy mildew disease. It can generally grow for many varieties performing well at altitudes between 0 and 2300 m asl (Highland sorghums do well here). The crop requires fairly fertile and well drained soils.

Sorghum Varieties in Kenya

Sorghum varieties are characterized by seed colour and taste. In this connection, there are varieties which are white in colour and palatable and those that are brown or red and are bitter. There are two notably improved varieties grown in Kenya, these are: