December 22, 2022
For the first time since its inception in 1992, the InterDrought Conference was held on the African continent in Dakar, Senegal. As drought continues affecting crop production worldwide, InterDrought landed on African soil to reflect on global drought perspectives for this year's conference series.
November 22, 2022
While Ethiopian sorghum has played a crucial role in sorghum traits globally, the crop needs a viable, sustainable commercial seed system for producer reliability and performance. A sustainable seed system provides greater consistency and reliability, allows for higher-quality production at a higher price and ultimately leverages the crop’s potential.
October 26, 2022
As disease resistance continues to impact production around the world, diseases in sorghum are top of mind in Niger and Senegal. With limited access to treatment options and inputs, farmers in Africa remain susceptible to these devastating diseases.
With the ability to apply markers at each breeding stage, sorghum breeders are studying marker-assisted selection for disease-resistant sorghum cultivars.
October 11, 2022
Researchers in a Kansas State University innovation lab that develops technologies to improve the resiliency of sorghum and millet production have received $750,000 to spur the crops’ production and value in Madagascar.
August 26, 2022
Sorghum is grown in vast quantities worldwide, but there is significant room for improvement regarding protein digestibility and nutritional value. This opportunity for growth is where the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet (SMIL) demonstrates progress.
May 26, 2022
Many West African staple dishes depend on sorghum and millet as crucial ingredients. However, the methods to prepare these dishes are laborious and preparation-heavy. The Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet (SMIL) at Kansas State University, began a research project in 2013 to develop new products that are ready-to-prepare and fortified, easing the familial burden of meal preparation, which often falls to women.
April 27, 2022
Many West African staple dishes depend on sorghum and millet as crucial ingredients. However, the methods to prepare these dishes are laborious and preparation-heavy. The Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet (SMIL) at Kansas State University, began a research project in 2013 to develop new products that are ready-to-prepare and fortified, easing the familial burden of meal preparation, which often falls to women.