Sorghum is the 5th most important grain crop after wheat, maize, rice and barley. It is a staple food for about 500 million people in more than 30 countries and has significant nutritional qualities. Sorghum is an especially important crop in the arid, sub-tropical and tropical parts of Africa on account of its hardiness, in particular its low water requirement in comparison to maize and its relative drought-resistance.
In recent years, sorghum production in South Africa has declined considerably and for all its potential benefits, sorghum has also received little attention in comparison to other crops. However, the impact of climate change in South Africa, bringing increasingly high temperatures and more unpredictable rainfall, is renewing interest in sorghum as a crop and its many food and beverage uses.
The National Research Foundation (NRF) cordially invites you to attend its latest Science for Society Lecture, entitled “Sorghum for Food and Nutrition Security in Southern Africa”. Join the conversation as experts in sorghum share their insights and debate the importance of sorghum in Sub-Saharan Africa and its potential role in enhancing food and nutrition security and driving economic development.
Date: Tuesday, 10 April 2018
Venue: Hall B, Century City Conference Centre, No. 4 Energy Lane, Bridgeways Precinct, Century City, Cape Town
Light refreshments will be served from 18: 00-18:45
This lecture is open to all members of the public and will be broadcast live on SAfm. Come and join the discussion.
Professor Gebisa Ejeta, Professor of Sorghum Breeding, Purdue University, USA, World Food Prize Winner (2009).
Professor Riette de Kock, Associate Professor of Sensory Science, University of Pretoria, South Africa, SA Women in Science Award – Distinguished Woman Researcher (Research Innovation).
Professor Julian May, Director, DST/NRF Centre of Excellence in Food Security, University of Western Cape, South Africa
Professor Tim Dalton, Director, USAID Sorghum and Millets Innovation Laboratory, Kansas State University, USA, & Agricultural Economist
Professor Gyebi Duodu, Associate Professor of African Grains and Food Bioactives, University of Pretoria, South Africa