26 September 2024
Launched this year for a period of three years, the Risorgo Swiss project is aimed at studying around fifteen sorghum varieties, in order to document all production and processing stages of sorghum-based food, both in technical and economic terms. Monia Caramma, a sustainable food researcher and partner to the programme, told us more about […]
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26 September 2024
The next European conference on sorghum is in preparation. The dates to note down: October 8th and 9th, at the Budapest Congress Center/Novotel.
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18 June 2024
While still frequently used as whole grain, sorghum presents good nutritional and sanitary qualities, once dehulled. Monia Caramma, expert in sustainable food, has told us more about it. “Dehulling sorghum consists in removing the external hulls of the grain and all or a part of the embryo. The process, which is done traditionally with the […]
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