April 27, 2022

Increasing Market Opportunity for Sorghum and Pearl Millet in West Africa

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.
August 26, 2022

Improving Food and Feed Value of Sorghum Through Targeted Research and Technology

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.
September 27, 2022

Advancing Improved Functionality and Protein Quality Sorghum Hybrids for Food Applications

The functionality of sorghum in commercial grain-based food products through the development of highly digestible (IHD) sorghum lines has been evaluated and developed through the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet (SMIL) global research program for the last seven years.
October 26, 2022

Focus on Enabling Marker-Assisted Selection for Sorghum Disease Resistance in Senegal and Niger

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.