January 11, 2021

Improved Crop Genetics, Production Practices and Processing Methods for Increased Productivity and Nutrition for Smallholder Sorghum Producers in Ethiopia

This project focuses on developing and utilizing high-yielding, locally-adapted sorghum varieties and hybrids that are rich in highly-digestible protein and essential micronutrients, while at the same time suiting local processing methods and diverse production systems. Through collaborative sorghum research, new innovations including the recently completed sequence of the sorghum genome, fine mapping of loci associated with Striga resistance, discovery of biochemical compounds associated with processing and utilization of sorghum grains, and the development of herbicide-resistant sorghum are utilized and explored.
January 1, 2022

Agricultural Economics Research on Sorghum and Millet

The focus of this project is on resilience of the Hub Food Innovation Centers as convergence points for product innovation and drivers of economic and nutritional impacts for Niger and Senegal. Hub Food Innovation Centers are being strengthened to better engage with entrepreneurs, improve their effectiveness as product development centers, and bolster their sustainability.
January 2, 2022

Genetic Enhancement of Sorghum to Promote Commercial Seed Supply and Grain Market Development

This project employs tools of biotechnology, breeding, and agronomy to unleash the potential of the sorghum crop for needy farmers. The project team is developing a core-set of sorghum germplasm population to characterize the inherent variability through genotyping by sequencing. The team is also phenotyping valuable traits under target environments and treating data with appropriate bioinformatics and statistical procedures to identify useful allelic variations for drought and Striga resistance.
January 4, 2022

Advancing Improved Functionality and Protein Quality Sorghum Hybrids for Food Applications in Ethiopia

New sorghum hybrids under development combine high protein digestibility (HPD) mutation with waxy and heterowaxy (WX/HX) starch traits in hard endosperm show a lot of promise for various food applications due to superior functionality and improved protein nutritional quality. This project aims to advance the use of these new sorghums for food and nutrition security in Ethiopia.
January 11, 2022

Genetic Improvement of Sorghum for Resistance to Fungal Pathogens

Anthracnose is a widespread disease caused by a fungus that can have devastating effects on sorghum production. It occurs in numerous locations around the world, and is especially prevalent in areas of high humidity, including many regions in Africa and the southern United States. Smallholder farmers in Ethiopia and other regions often experience limited access to inputs and fungicide treatment options, leaving them especially vulnerable to anthracnose.
January 13, 2022

New technology helps Ethiopian farmers increase sorghum yields

Farmers around the world can follow prescribed agronomic practices to a tee, but when they are up against nature, sometimes they need a step up from technology. The USAID Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet, SMIL, has discovered how to help Ethiopian farmers increase sorghum viability and yields.
March 8, 2022

SMIL Celebrates International Women’s Day

International Women’s Day is a day set aside to celebrate the achievements of women all around the world. These can be historical, cultural, political or scientific achievements. The Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet (SMIL) is working toward a more equitable future for everyone, and women are an integral part of that process.