7 items new sorghum variety can give you

We take the road to Nyagondo village, Siaya County in search of a farmer who is growing a rare variety of sorghum.

After several kilometres past Luanda town, we meet Michael Ogombe, the chairman of a local cooperative society that deals with production and marketing of sorghum and its products.

When we arrive at his three-acre land, Ogombe, the chairman of the Siaya Grains Co-operative, is busy chasing away birds from his farm.

“The new Macia sorghum is sweet compared to the ordinary variety and this is what is attracting the birds. Farmers spend a lot of time chasing away birds, especially when the crop is ripening,” says Ogombe.

The crop is ready for harvesting and that is why he can’t leave it unattended to lest the birds eat up everything.

And this sorghum gives much more than the ordinary variety whose flour is known mainly for making ugali (maize meal) and porridge. Macia, as the variety is known, which members of the Siaya Grains Co-operative grow, is also used to make mandazis, cakes, popcorn, biscuits, bread and pilau.

Macia does not grow as tall as the ordinary variety. It also matures faster, flowering after 45 to 52 days before the grain turns to cream white in colour as it fully ripens.

According to Ogombe, the sorghum yields more in semi-arid areas. “It thrives in dry warm highlands. It is also tolerant to pest such as stem borer, shoot fly and leaf diseases,” he adds.

“But for one to realise a great harvest, you must observe all regulations relating to preparation of land, planting, spacing, application of fertiliser and weeding,” says Ogombe. He planted the variety for the first time in April last year and harvested five 90kg bags. Ogombe says he is expecting not less than 15 bags this year.

Just like other members, Ogombe sells his sorghum to the co-operative. One kilo earns him Sh80. He made Sh36, 000 from last year’s harvest.

Dr Walter Akuno a researcher and lecturer at Jaramogi Oginga Odinga University of Science and Technology’s School of Agriculture says Macia is easy to cultivate. “Other than maturing faster, it also allows farmers to replant seeds,” Akuno tells Seeds of Gold.

“Unlike the hybrid variety where a farmer has to purchase fresh seeds any time he wants to plant, Macia allows them to recycle the seeds. You can replant the seeds as many times as you wants and you can even share the seeds with others,” says Akuno who adds that in an ideal situation one could get between 8 to 10 bags of 90kg in an acre.

ASSURED OF GOOD HARVEST

“You are supposed to use either farm yard manure or use DAP and top dress with CAN for nitrogen fertilizer. With that and right spacing you will be assured of a good harvest,” says Dr Akuno.

Initially, Ogombe and members of his society grew Gadam sorghum which they sold to the East Africa Breweries for brewing beer. However, things changed when the government increased tax on alcohol last year.

“The brewer stopped buying our grain and this discouraged many farmers, most of whom even quit growing sorghum. Others went as far as ending their membership in the co-operative in 2013,” he says.

The co-operative has 678 members drawn from Rarieda, Bondo, Gem, Alego-Usonga, Ugenya and Ugunja sub-counties. It started as Community Based Organisation with 1,900 members before evolving into a co-operative in March last year.

The society is now focusing on value addition to boost earnings. This was after its members were taken through training at the Jaramogi Oginga Odinga University of Science and Technology early last year.

The university carried out the training in partnership with the Ministry of Agriculture. Members produce is collected, dried and kept in a store at Ndere, where the co-operative has set up its milling plant and a bakery.

The quantity each member delivers is recorded for purposes of sharing of dividends.

Abisage Adede, the treasurer of the cooperative says members can take home dividends of up to Sh5000.

“Some members inject the money in table banking scheme within the cooperative, further enhancing their earnings,” she says.

The miller makes fine sorghum floor that is packaged in 1kg packets. A kilo goes for Sh100. “After collecting the harvest, we embark on value addition,” Ogombe says adding; “We make popcorn and pilau from the grains. We also use the floor to make ugali, porridge, mandazi and chapatti, not mentioning cakes, biscuits and bread.”

“Popcorns are popular among primary and secondary school students. That is why we sell them in Sh10 packets to make them accessible by many,” says the farmer.

“We sell the pilau at Sh50 per plate. Our major markets are the various functions and so far, the response has been positive,” Ogombe says. “We blend 75 per cent of wheat flour with 25 per cent of sorghum flour for mandazi and doughnut.

A doughnut goes for Sh10 and a chapatti for Sh20. Cakes are sold for between Sh150 and Sh300 depending on size and are baked on order by graduates of the Agricultural Training Centre, Siaya.

“The society gives them flour to bake the products which are sold and money from the sales handed to the society for banking,” says Ogombe.

“We keep records of quantities of flour given to each member.  Members are then given dividends and bonuses during our Annual General Meetings held every March,” Abisage chips in.

Akuno says Macia is undergoing certification by the Kenya Plant Health Inspectorate Service after which seed companies will start producing it. It will be sold to farmers as Jooust-001.