Sorghum Production Guide

Sorghum is considered the staple food of large populations in semi-arid regions of sub-Saharan Africa and Asia and for mostly food-insecure people Sorghum is an integral component of the lives of those living in many West and East African countries. From sorghum drinks and common foods to livestock feeds and building materials, those local to western and east-ern Africa use sorghum products in a multitude of ways. This is partially due to how long time that sorghum has been grown in the continent.  This short production guide was prepared as an easy to use guide providing farmers and field practitioners with useful information on the necessary steps for the sorghum production including, land preparation, planting, inter-cropping, fertilizers application, weeeding, drying, threshing etc. etc. They also provide useful information on the modalities for storage and pest control, seed bed preparation planting and common disease management.  This guide was developed as part of the implementation of the project “Strengthening Seed Delivery System for Dryland Cereals and Legumes in Drought-prone Areas of Uganda” funded in the 3rdcycle of the Benefit Sharing Fund (BSF) of the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA) of the Food and Agriculture Organization (FAO) with financial support from the European Union (Eu).