For farmers considering new opportunities, especially those seeking climate-smart, cost-effective indigenous alternatives to maize, sorghum might be the crop to consider.
In South Africa, sorghum is still underutilised, with an estimated 130 000 to 150 000 hectares cultivated annually. The main production areas for commercial farming include the Free State and Mpumalanga, while small-scale farming is mostly seen in KwaZulu-Natal, Eastern Cape, Limpopo, and North West.
Sorghum is not a one-size-fits-all crop, agronomist and PhD researcher Hamond Motsi explains. He shares expert insights into cultivating sorghum successfully.
Nutritionally valuable crop
Sorghum holds nutritional, cultural, and economic value. It is gluten-free, making it a healthy alternative in modern diets. Culturally, it is key in brewing traditional beverages like umqombothi. Economically, sorghum requires less input and offers better drought resilience, ideal for smallholder farmers operating under tight budgets and changing climates.
Sorghum comes in three main types. The most commonly known is grain sorghum, followed by forage sorghum, which is typically used as animal feed. The third type is sweet sorghum, which has sugary stalks similar to sugar cane and also produces grain, making it a versatile, multipurpose crop.
“It produces the starchy or carbohydrate part of the food, which can replace other conventional crops like maize. It also has some health benefits, and recently, there’s been a rise in food preference. For instance, people are running away from foods which contain gluten, and they are seeking gluten-free food. Sorghum is a crop that has gluten-free seeds,” Motsi explains.
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The ideal climate and conditions for sorghum
South Africa’s warmer regions are well suited to sorghum farming due to the crop’s tolerance for heat and dry spells.
“It actually needs some hot climate, and it’s a C4 crop. It can tolerate high or medium to high temperatures. It also needs some rainfall, although it doesn’t need much.” When Motsi refers to sorghum as a C4 plant, he’s referencing its high photosynthetic efficiency under dry and warm conditions.
“The C4 plants have greater advantages than the C3 plants because they can maximise their photosynthesis even under low water conditions and high carbon dioxide concentration.” This gives sorghum a leg up in the age of climate change.
Choosing the right sorghum variety
While there are many varieties, Motsi advises that farmers seek help when selecting seeds.
“There are a lot of [seed varieties], and they are dependent on the area or the scientists who are developing them. Agronomists can advise you on what kind of variety you may grow depending on the climate, the fertiliser you are using and so forth.”
Grain sorghum remains the most commonly cultivated type due to its food market value, while sweet and forage sorghum offer options for diversified production.
Planting and harvesting
“Sorghum is a summer crop, which means you have to plant it around October, November, and December. Depending on the variety or on the type, it grows for about four to six months,” Motsi explains.
If planted in October, some varieties can be ready for harvest by February. Later planting dates can push the harvest out to April or May. Farmers should time planting carefully, especially in regions with variable rainfall.
Sorghum vs maize
Farmers often ask how sorghum stacks up against maize. According to Motsi, “Sorghum has lower production costs than maize. This becomes important specifically for smallholder farmers who are resource-poor.”
While both crops are C4 plants, sorghum is naturally more drought-resistant due to its genetics and long adaptation to African climates. Maize, which originated in the Americas, is less tolerant of extreme conditions.
Sorghum farming also offers more versatile income streams. “The sweet stalks can be used for sugar production, as well as biofuels, which is one of the major production [advantages].”
Agronomic considerations
Before planting sorghum, farmers must consider several essential agronomic factors. According to Motsi, careful attention to these elements can significantly improve crop performance and yield.
He emphasises that these key agronomic factors are not merely routine steps; they form the foundation upon which the entire crop’s performance depends. Without proper attention to them, even the best intentions can lead to poor yields, wasted resources, and financial losses.
Key agronomic practices include:
- Soil preparation: Ensure the seedbed is well-tilled and free from compaction for strong germination.
- Fertilisation: Apply nutrients following the 4R principles – right source, right rate, right time, and right place.
- Pest and disease management: Know the common threats and how to deal with them.
- Weed control: Maintain clean fields during the early stages to avoid competition.
Common pests and diseases
Sorghum is vulnerable to several major diseases, including sorghum mulch, leaf blight, and smut. These diseases, which can behave much like viruses, primarily target the leaves.
According to Motsi, among the most problematic pests is the stalk borer, which attacks the plant’s stem, causing structural damage and often leading to reduced yields.
Farmers must regularly scout their fields, use resistant varieties where available, and apply appropriate pest control methods in consultation with experts.
Why sorghum is worth considering
In a climate where resilience and efficiency are key, sorghum makes a strong case for itself.
“Maize requires a lot of fertiliser, a lot of water and so forth. Whereas sorghum can be resilient in such conditions,” says Motsi.
With lower inputs, higher adaptability, and diverse market potential, from traditional food to biofuels, sorghum offers South African farmers, especially those in marginalised regions, a smart path to sustainable agriculture.
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