New opportunities
in food.
Sorghum
the reliable crop.

Out to conquer European dinner tables

Sorghum: a newcomer on the scene? Yes and no. While sorghum is new to Europe, it is an ancient crop in Africa and Asia. It has proven its worth by serving as a staple chock-full of resources, since times immemorial.
It is a grain that can be cooked like rice or quinoa, used to make beer, cakes, syrup, alcohol, sorghum pop, and much more. With many strings to its bow, it is a much-appreciated part of any taste experience: breakfast, lunch, dinner…
Today, Europe is just finding out about the virtues of this magical grain, on the palate and for the body: a star is in the making.

Serving individual and environmental health benefits!

Sorghum is not just another tasty treat, it lends itself to every culinary style, and does more: it is virtuous. Highly nutritious, it is packed with proteins, iron, vitamin B6, niacin and phosphorus…

High-energy, rich in anti-oxidants, gluten-free and thus entirely suited to persons with allergies, it is also a source of dietary fi bre and potassium.
In short, sorghum is a strong ally to individual health. And it‘s good for the environment to boot, with very low water requirements!

Let’s toast!

Baijiu, a liquor made from sorghum is a traditional Chinese drink, and is served at major official dinners and business lunches. Refined, elite, and born of an extended fermentation process, Baijiu is enjoyed in tiny shot glasses (2 cl).

Sorghum is also the raw material used in the traditional beers consumed for centuries in Africa.
Today, with multiple nifty properties to boast of, sorghum plays an increasingly prominent part in Europe‘s breweries.