Sorghum isn’t one of the most recognized crops in the Mediterranean diet, but some predict a bright future for this grain. One of its main benefits is not what it contains, but what it lacks: gluten. This characteristic, along with its resilience, is why some researchers are interested in it.
In Search of Varieties. Researchers like Melinda Yerka from the University of Nevada, Reno are responsible for developing 200 variants of this seed. The goal is to create drought-resistant varieties that can thrive and provide sustenance to both livestock and people in a changing climate.
The Fifth in Importance. Sorghum is not commonly found on our plates, yet it’s one of the world’s most important cereal crops, coming after “the big three” (rice, wheat, and corn) and barley. According to the FAO (the United Nations Food and Agriculture Organization), about 58 million tons of sorghum were produced globally in 2022, with Nigeria, Sudan, and the United States as leading producers.
In the U.S., sorghum is primarily used to feed livestock, but it can also serve as a food source. This gluten-free cereal is already a part of the cuisines of various Asian and African countries, with Africa being its place of origin.
This grain can also be fermented like wheat and barley to produce beer or utilized in biofuel production.
Great Tolerance. Beyond its uses, the standout feature of the new variants developed by Yerka’s team is their resistance. Preliminary studies highlighted not only their great tolerance to drought but also some variants with high levels of protein and digestible starch.
According to initial analyses, the team estimates that these seeds achieve optimal growth when receiving between 20 and 25 inches of water annually, significantly less than what crops like alfalfa require.
Prepared for Semi-Arid Conditions. The new varieties were developed with the semi-arid conditions of the western United States in mind. However, their developers believe they could also serve livestock farmers in other areas with similar climates worldwide, providing a new feed alternative that requires less water.
“Many foods designed for the dairy industry in the U.S. face declining or variable production due to late frosts, floods, heat, and droughts linked to climate change, emphasizing the need for more resilient alternatives that can thrive under changing climate conditions,” Yerka stated in a press release.
Commercializing the Innovation. Although Yerka’s lab at the University of Nevada has been operational since 2017, it launched its commercialization endeavor, Yerka Seeds, in 2023 to bring their work to market.
In Xataka | A hundred years ago, a geneticist traveled the world in search of cereals. Today, it’s a “gold mine” for the future of agriculture.
Image | Melinda Yerka / Mustapha Damilola
