Value addition innovations for sorghum and finger milletSorghum and finger millet are two traditional crops that are deeply rooted in agricultural and food systems of the people of eastern Africa. Sorghum and millet are among of the major cereals grown in Tanzania, Ethiopia and Uganda. These grains are known to be nutritional superior to other mainstream cereals like maize and wheat with substantial amounts of iron, calcium and zinc. In addition the two crops can withstand semi-arid conditions and require relatively low inputs, which partly make their production attractive to farmers. Being drought tolerant crops they have been recommended to famers as strategic crops to address the adverse impact of climate change. However the production of these crops is still very low due to a number of reasons among them the lack of market for the grains

Traditional processing of sorghum and millet to produce various products is one of the sources of household income. Commercialization of these traditional products has however been limited due to poor quality, safety and short shelf life. Applying appropriate bio-enrichment technologies leading to diversification and commercialization of products is envisaged to create a market and demand for these cereals benefiting the key players in the sorghum and finger millet value chain particularly the smallholder farmer and consuming public.

This project strives to generate value added technologies for sorghum and finger millet and diffusion of the innovations and products to the market place through commercialization in partnership with the private sector

Developing a ready to eat sorghum snack bar, instant flour and non-alcoholic clear malt drink from sorghum and finger millet.

  1. Prototypes for clear malt drink, instant sorghum flour, and sorghum-based snack bar have been developed.
  1. Preliminary market testing of the products has been done in Uganda.
  1. Intellectual property audit and pre-technoeconomic analysis to determine commercial viability of the products has been conducted to support future commercialization process.

Value addition innovations flourOnce the pilot-testing is optimized and feasibility and techno-economic analysis and business plan for the technologies, the next step will be to disseminate and/or commercialize the innovations to industrial stakeholders in the region generating similar waste. This will be followed by up-scaling of technologies in partnership with interested industrial partners to fully manage their waste and convert it into value added products that not only impact their profitability but also solve an environmental problem.

Participating countries, institutions and organizations

Research Institutions

  • Sokoine University of Agricultural Sciences
  • Makerere University and Hawassa University
  • Morogoro Ben’s Winery (MBW-Tanzania),
  • Lisha Products Limited (Uganda)
  • Addilo Complementary Foods Process Unit (Ethiopia)

Key project contact persons

  • Prof Jovin K. Mugula (Project Leader) – Sokoine University of Agricultural Sciences
  • Dr Yusuf B. Byaruhanga – Makerere University (MUK), Uganda
  • Prof Kebede Abegaz – Hawassa University (HU), Ethiopia
  • Ms Jasmine B Bunga – Morogoro ben winery, Tanzania
  • Ms Barbara Byarugaba – Lisha Products, Uganda
  • Mr Desalegn Buke – Addilo Complementary Foods Process Unit (Ethiopia)

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