Sorghum and millets are cereal grains that have served as dietary staples for millions of people globally, especially across arid and semi-arid regions of Africa and Asia. These ancient grains have unique properties that make them well-suited to build resilience against climate change impacts on agriculture and food systems.
Nate Blum, the CEO of Sorghum United, said, “As the world grapples with rising temperatures, changing rainfall patterns, and more frequent extreme weather events, sorghum and millets can play a crucial role in adaptation and sustainability.”
The Adaptability of Sorghum and Millets
Sorghum and millets have a higher tolerance for drought, heat stress, and water scarcity compared to other major cereal crops like wheat, rice, and maize. Sorghum requires only one-third as much water as maize to produce a crop, and both sorghum and millets can withstand high temperatures of up to 42°C during the growing period. This makes them valuable crops for arid and semi-arid regions where climate uncertainties are increasing. Studies have shown that sorghum and millet yields are more stable under variable environmental conditions compared to other grains. Their resilience enables reliable harvests even when other crops fail due to inadequate rainfall or high temperatures.
These ancient grains are endowed with traits like a waxy bloom on leaves that reduces water loss and a capacity for staying dormant during drought periods. Their fibrous root systems allow for efficient water uptake and conservation in moisture-scarce soils. As climate change disrupts precipitation patterns, the drought tolerance of sorghum and millets provides a crucial buffer for farmers in marginal growing environments. Their heat tolerance also makes them well-suited for adapting cropping systems to rising temperatures during growing seasons.
The Nutritional Value of Sorghum and Millets
Beyond climate adaptability, sorghum and millets offer superior nutritional value compared to more widely consumed cereals like rice and wheat. They provide higher levels of protein, fiber, vitamins, minerals, and antioxidants. The protein content of sorghum and millets is about 10-12%, compared to 6-9% for rice and wheat. They also contain higher amounts of micronutrients, including iron, zinc, and calcium, which are often deficient in the diets of poor rural communities.
Sorghum and millets have a low glycemic index, which helps regulate blood sugar levels. Their high fiber and antioxidant content provide additional health benefits like reducing inflammation and oxidative stress. Consuming sorghum and millets can lower the risks of diabetes, heart disease, and certain cancers. With malnutrition rising due to climate disruptions, the nutritional profile of these hardy grains can significantly improve food security. Promoting sorghum and millets addresses both climate adaptation and nutritional needs simultaneously.
Sustainable Production of Sorghum and Millets
The cultivation of sorghum and millets is characterized by low inputs and sustainable practices. These grains have lower requirements for water, fertilizers, pesticides, and other agrochemical inputs than conventional crops. Sorghum and millets are mainly produced by smallholder farmers with limited resources, especially in Africa and India. The low-input production systems conserve resources, prevent pollution from chemical runoff, and reduce greenhouse gas emissions.
Sorghum and millets can thrive on marginal lands unsuitable for other crops, increasing resiliency without needing to bring new land under cultivation. Shorter growing periods also allow them to fit into crop rotations and intercropping systems, which build soil health and biodiversity. Their deep root systems help prevent soil erosion while increasing organic matter in soils. As concerns over sustainability and regenerative agriculture rise, the eco-friendly cultivation of sorghum and millets serves as a model for the future.
Economic and Social Impact
Expanding production and consumption of sorghum and millets can provide broad socio-economic benefits, especially across semi-arid developing regions. In arid areas of Africa, sorghum and millets account for up to 80% of the daily calorie intake for rural households. These traditional crops constitute an affordable and accessible food source during lean seasons and drought years when other crops fail. Maintaining sorghum and millets farming is thus crucial for ensuring livelihoods and food security among the rural poor.
There are also emerging opportunities to develop value-added food products from sorghum and millets, which can boost incomes for smallholder farmers[23]. Due to their rising popularity as health foods, sorghum, and millets offer scope for linking farmers to specialty urban markets. Africa currently imports $4 billion of rice annually, presenting the potential for import substitution with sorghum and millets. Realizing these opportunities requires investments across the value chain, from R&D to processing infrastructure. But ultimately, sorghum and millets can catalyze rural development in marginal growing areas.
The Way Forward
“As climate change increasingly threatens agriculture globally, the world must look to resilient alternatives like sorghum and millets. Their tolerance for heat, drought, and water scarcity provides a buffer against climate stresses. Their high nutritional value also addresses food and nutrition security in vulnerable regions. And their sustainable production systems conserve resources and reduce environmental impacts, Blum said. “With smart policies, research investments, and market linkages, sorghum and millets can play a transformative role in adapting our food systems to the climate crisis while nourishing both people and the planet. The time is now to bring these ancient, climate-hardy grains into the mainstream.”
About Nate Blum
Nate Blum serves as the Chief Executive Officer of BlüMilo and Sorghum United. Sorghum United is an international NGO serving to advance education and market development for sorghum and adjacent small grains. He is an expert on grain sorghum production and marketing, with a focus on value-added agriculture processing for sorghum-based products.
Blum has represented Nebraska producers in Chile, Argentina, Uruguay, Vietnam, Germany, France, Switzerland, Italy, Jordan, Great Britain, Scotland, Australia, Japan, the United Arab Emirates, and the United Nations FAO. He has also worked with international stakeholders in regard to the United Nations’ Sustainable Development Goals, hosting an Independent Food Systems Summit (August 2021). Blum served as the Executive Director of the Nebraska Grain Sorghum Board and the Nebraska Sorghum Producers Association from 2019 to 2023.
Blum served on the USDA Grains, Feed, and Oilseeds Ag Trade Advisory Committee (ATAC). The ATAC advised trade policy to the office of the US Trade Representative. He is an Alumnus of the University of Nebraska (Class of 2019), the Nebraska Leadership, Education, Agriculture, Development (LEAD) Program (Class XXXVI), and recently served as the Vice president of the Nebraska LEAD Alumni Association.
Blum received a bachelor’s degree in Psychology from the University of Nebraska. Blum enjoys volunteering for local non-profits and organizing community events in his free time.