Abstract

Maize and sorghum are the two most widely consumed grains in Botswana. There has been an increasing consumer shift away from sorghum in favour of maize as the latter is available in commercially produced, convenient, prepackaged maize meal. Sorghum has to be milled in the home according to traditional methods, a time-consuming and laborious operation. The objective of this project is to develop a village-level milling system to produce sorghum flour that is as acceptable as maize meal in Botswana.

Post-Project Summary

This project built on earlier work undertaken by IDRC in Nigeria where a process of decorticating sorghum prior to milling was developed. Researchers in Botswana adapted this technology to local conditions. A preliminary survey was undertaken in the four most populated areas of the Southeastern region of the country and included over 300 people. The survey provided information on desirable characteristics of sorghum flour such as colour, grain, and texture. Consumption and purchasing patterns were also noted. Varieties of sorghum that best suited the imported dehulling machine were identified and production trials to test the acceptability of flour were conducted. The flour was sold and assessed by various organizations to get a feedback on the quality. A small milling plant capable of processing five tonnes of flour per eight-hour shift was established in Pitsane. The product was considered acceptable and the equipment was economically viable. An accounting system was also developed to control production and stock. Research was carried to a second phase.

Recipient Institution(s)