26 September 2024
Going from banana wine to sorghum liquor takes but one step – which is just what Justin Faida did, in 2019. Located in the Essonne region, his company gets its raw material grains locally. The first customers already appreciate its low-alcohol sorghum beverage with a distinct flavour. Justin Faida is not just trying out […]
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26 September 2024
Molino e Riseria Martini, the company which carries the La Veronese brand specialises in grain processing. Since 2015, it has taken an interest in sorghum. With two production plants and specialising in gluten-free and GMO-free products, the company manufactures a range of products (raw/jellified flour or flakes) that has seduced industry operators and individual consumers […]
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26 September 2024
Launched this year for a period of three years, the Risorgo Swiss project is aimed at studying around fifteen sorghum varieties, in order to document all production and processing stages of sorghum-based food, both in technical and economic terms. Monia Caramma, a sustainable food researcher and partner to the programme, told us more about […]
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18 June 2024
As soon as he created his company, in 2016, Eudes Coutté set out to turn his 110-hectare farm into an economically-stable enterprise. The need for crop diversification became self-evident relatively fast. He therefore included sorghum among its crops – along with its multiple markets. Eudes Coutté takes care of the processing and marketing of his […]
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18 June 2024
Vieille Graine joined the Sorghum ID association in early 2024. Created in 2022, the former has been developing a range of eight organic products, based on sorghum and millet, for food use. “After the dehulled kernels, the flours and the pastas, we intend to develop new specialties such as sorghum semolina or aperitifs” Aurélien Amir, […]
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19 April 2023
Hamza Mameri is in charge with INRAE (processing department) research and is part of the Soft Matter (I2M) Engineering team working within the Joint Research Unit of the IATE (centre for Agropolymer Engineering and Emerging Technologies). His employment by the JRU five years ago resulted in several multidisciplinary works focusing on improving the quality of […]
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02 March 2022
Nothing is wasted, nothing is created; everything gets turned into something else. This is the conviction held by the thirteen industry operators who presented their processing methods and sorghum-based products at the conference. Food, bioenergy, and feed: from votka to pet food, sorghum offers a wide array of possibilities. In their thirteen presentations, the […]
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23 September 2021
With sorghum, nothing is lost, it can all be processed Sorghum is interesting for a number of reasons. It offers numerous markets (human food and animal feed, bioenergies, biomaterials, etc.) which, in addition, are not exclusive. A single sorghum crop provides grain for human food, soluble sugars can be extracted from the stem juices […]
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26 July 2021
Not only does it offer various market outlets (as a food for humans and animals, bioenergy, biomaterials, etc), but, in addition, each harvest can serve several markets at the same time. From a single sorghum crop, the grain can be used as a human food source, the soluble sugars extracted from the juices in […]
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03 May 2021
Sorghum, a large family in which each member has a strong personality Grain Sorghum A small-sized sorghum plant selected for grain production. Grain Sorghum varieties have a high yield potential and excellent resistance to diseases causing lodging. It is mainly used for poultry and pig (monogastric) feed and secondarily for human food, but also in […]
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