Problem that technology is supposed to solve :
Presence of tannin which compromises the conservation of sorghum flour and its incorporation in bakery preparations.
Technical characteristics of the technology :
Short cycle of 85/87 to 90 days for Golobe and Payenne respectively; High yield potential - 3.5 t/ha for Payenne and 3.8 t/ha for Golobe; Their flour can substitute wheat flour up to 20-30%; Sweet stem palatable for livestock and suitable for syrup preparation; No tannin; Stay Green character; Insensitive to photoperiod.
Economic characteristics of the technology
- Acquisition cost :
The same as the existing sorghum varieties.
- Economic profitability :
- Comparative advantage :
Increased grain and straw yields by 20-50% compared to the traditional Bassi variety; Production of good quality grain and fodder; White, tannin-free grains that sell better and do not require hulling before preparation.
Limits of the technology :