Bitter tastes turn sweet
A new sorghum variety with low levels of tannin has been developed by researchers of the Serere Agricultural and Animal Production Research Institute in Uganda. Tannin gives a bitter taste to common sorghums but this variety tastes almost sweet. It is good to use as a flour which when mixed with wheat flour is suitable for making bread. Its sweet taste also makes it a good alternative cereal for animal feeds. The variety is drought resistant and matures in less than four months. If managed properly, harvests can reach 3,000 kg per hectare. After the next growing season in 2002, the Uganda Seed Project should have enough seeds to distribute nationwide. In the meantime, the Serere Institute can provide limited amounts of seeds to farmers. [caption to illustration] Bred for bread Serere Agriculture Research Institute, Sorghum and Millet Unit Serere PO Box Soroti, Uganda Fax: +256 45 614 44 Email: saaridir@infocom.co.ug
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| Format: | News Item biblioteca |
| Language: | English |
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Technical Centre for Agricultural and Rural Cooperation
2001
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| Online Access: | https://hdl.handle.net/10568/46355 https://hdl.handle.net/10568/99599 |
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