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The Story Of... Sorghum
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Sorghum is one
of only two domesticated native African crops
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Sorghum, also known as millet, is a robust, tall cereal grass
which grows wild throughout Tropical Africa and was the staple cereal
for the earliest African agricultural communities.
Sometimes growing as high as 15 feet, sorghum is especially valued
in hot and arid regions of the world, for its natural resistance to
drought and heat. Its grains are usually mashed into a pulp, boiled
and eaten, while its tough stalks can be used to make brooms and brushes.
High in carbohydrates, sorghum offers less protein than maize, rice
or wheat, and those communities who rely on this staple sometimes
suffer nutritionally as a result.
Originally domesticated nearly 7000 years ago in modern-day Ethiopia,
sorghum was adopted by the migrating farmers of the tropical Niger-Congo
and Sahel regions, and combined with their wet-tropical crops such
as African yams and oil palms. Tolerant to both drought and flood,
it has become adapted to poor soils and can produce grain where many
other crops would fail.
This one crop is probably largely responsible for the success of the
African agricultural revolution, laying the foundations for the extraordinary
medieval trading empires seen throughout tropical Africa, and centered
around prosperous city-states such as Mapungubwe.
Where to next?
Get more stories about crops including Corn,
Wheat or Rice.
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