Sorghum, a drought-resistant and versatile cereal crop, is gaining popularity among farmers looking for sustainable income and food security.
With proper management, sorghum growing can be a profitable venture in both semi-arid and highland areas of Uganda.
Ketty Otim, a farmer from Kwania district, says sorghum has transformed her life.
“I started growing sorghum five years ago on one acre. I was looking for a crop that could survive the dry spells, today, I harvest over 800 kilogrammes per season, which I sell to breweries and food processors. I also use some for-home consumption,” she says.
She explains that the secret lies in selecting the right variety and planting early in the season.
“I plant improved varieties like Epuripur, which matures quickly and yields well. I also apply organic manure and practice proper spacing.”
Grace Rukundo, a farmer from Rwamucucu village in Rukiga district, has also benefited from sorghum growing.
“Sorghum requires less investment compared to crops like maize. I use simple tools and local knowledge to manage pests, it’s also useful in making porridge, local brew, and animal feed,” she explains.
Rukundo says she earns over sh1 million per season from selling sorghum grain and processed flour.
Experts recommend that farmers group themselves into cooperatives to attract better markets, especially from breweries and millers. Processing sorghum into flour or beverages can also add value and boost profits.
With rising demand and resilience to climate change, sorghum is proving to be more than just a traditional food, it is a reliable source of income and nutrition for both small-scale and commercial farmers. All it takes is good planning, the right seed, and proper timing.
