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Ethiopian Sorghum is a type of cereal crop belonging to grass family and it is one of most cultivating crop in Ethiopia ranked 3rd place following Teff and Maize. Sorghum needs a subtropical or tropical climate with more than 600-1200 millimeters of annual rain. They can be grown in a temperate climate but yields will be much lower.

Our Sorghum is about 70% starches, so is a good energy source. Its starch consists of 70 to 80% amylopectin, a branched-chain polymer of glucose, and 20 to 30% amylose, a straight-chain polymer. The digestibility of the sorghum starch is relatively poor in its unprocessed form, varying between 33 and 48%. Processing of the grain by methods such as steaming, pressure cooking, flaking, puffing or micronization of the starch increases the digestibility of sorghum starch. This has been attributed to a release of starch granules from the protein matrix, rendering them more susceptible to enzymatic digestion.

After starch, proteins are the main constituent of our sorghum. The essential amino acid profile of sorghum protein is claimed to depend on the sorghum variety, soil and growing conditions. A wide variation has been reported. For example, lysine content in sorghum which is produced in northern Amhara region has been reported to vary from 71 to 212 mg per gram of nitrogen. Some studies on sorghum's amino acid composition suggest albumin and globulin fractions contained high amounts of lysine and tryptophan and in general were well-balanced in their essential amino acid composition. On the other hand, some studies claim sorghum's prolamin fraction was extremely poor in lysine, arginine, histidine and tryptophan and contained high amounts of proline, glutamic acid and leucine. The digestibility of sorghum protein has also been found to vary between different

Sorghum's nutritional profile includes several minerals. This mineral matter is unevenly distributed and is more concentrated in the germ and the seed coat. In milled sorghum flours, minerals such as phosphorus, iron, zinc and copper decreased with lower extraction rates. Similarly, pearling the grain to remove the fibrous seed coat resulted in considerable reductions in the mineral contents of sorghum. The presence of anti-nutrition factors such as tannins in sorghum reduces its mineral availability as food. But we carefully process and pack sorghum in order to prevent its nutrition value losses.

Sorghum is a good source of B-complex vitamins. Some varieties of sorghum contain β-carotene which can be converted to vitamin A by the human body; given the photosensitive nature of carotenes and variability due to environmental factors, scientists claim sorghum is likely to be of little importance as a dietary source of vitamin A precursor. Some fat-soluble vitamins, namely D, E and K, have also been found in sorghum grain in detectable, but insufficient, quantities.

Sorghum straw (stem fibres) can be made into excellent wallboard for house building, as well as biodegradable packaging. Since it does not accumulate static electricity, it is also used in packaging materials for sensitive electronic equipment.

Some countries in the world use sorghum in production of ethanol. An AP article claims that sorghum-sap-based ethanol has four times the energy yield as corn-based ethanol, but is on par with sugarcane.

We keep our stock at moisture content less than 12.5% to prevent insect and or disease outbreaks in storage. Usually our storage system carefully fumigated before storing the stock and all storage areas we have monitored regularly to identify potential problems early. We often pack at the time of sales in 50kg package system but it might vary depend on the demand of the buyers.