After several months of hard work on the farm in Addadley, now we would like to show you our greening farm. For some months ago we planted several trees, vegetables and crops : lemon, mango, melon, sunflower, we tested some seeds from Europe: different vegetables (onion, zucchini, squash, cucumber, herbs etc.) and cultivated some hectars of sorghum.
- Sorghum is sometimes called “the Camel of Crops” because it can thrive in harsh conditions.
- Sorghum isn't nearly as famous as the big three of global agriculture: corn, rice and wheat. It's a plant for tough times, and tough places.
- Sorghum is naturally gluten-free: it's an ancient grain
- As a grain, sorghum also provides many essential nutrients, including B vitamins, niacin, thiamin, iron and manganese.
- It is “climate change-ready”, and provides food security for farmers living in such locations.
- Sorghum is uniquely suited to meet Africa’s demand for food and feed in the regions where limited access to water, combined with drought, heat, and other marginal growing conditions.
- Sorghum can double livestock milk production.
- Sorghum is not attacked by diseases like stunt, which causes dwarfism, yellowing of the leaves, thinning of the stems and death of the stool after harvest.
- The grain is used mainly for food, prepared in the form of flat breads and porridges of different kinds
- Sorghum stover is a vital source of fodder for livestock.
- Sorghum is also used for a wide range of industrial purposes, including the production of sweet syrups, as a source of starch for fermentation, and for producing biofuel.