News

09 July 2021

Specialist assistance for successful weeding

Sorghum is a low risk crop in terms of plant diseases and infestation. However, parasite attacks can still occur. Most frequently, there’s little pressure and no action is necessary. But it’s best to be aware of the potential risks and adopt robust protective measures. You’ll find our recommendations for successful plant health protection here.  

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23 April 2020

Thanks to the varieties produced in Europe, our sorghum is tannin-free.

Alexandre Calendreau is in charge of the Formulation Department at IDENA, a company whose business is formulating products for animal feed. According to him, if currently sorghum is not used more in animal feed, it is because there are still preconceived notions that no longer have a reason to exist, thanks to European genetics.

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20 December 2019

Best sorghum 2020 !

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22 October 2019

Sorghum, a crop with low input needs.

Farmers are unanimous: sorghum consumes little fertilizer and its good resistance to diseases and pests limits the use of plant health products. This is an asset for the environment and for economic results.

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22 August 2019

Sorghum, an ally against global warming

One of the reasons that lead Marco Bergami, an Italian farmer, to introduce sorghum in his crop rotations, is his awareness of global warming. But beyond this motivation, he discovered a motivating and profitable crop.  

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04 July 2019

Sorghum and innovative cultivation techniques.

Tomorrow’s agriculture must remain efficient and profitable, but also meet new societal challenges including environmental challenges. For this, we must explore new cultural practices. We will explore new ways to help farmers adapt to new practices. Explanations from Jean-Luc Verdier, Engineer at Arvalis-Institut du vegetal, in charge of sorghum activities.

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04 July 2019

With sorghum, we have significant room for improvement.

For Monia Caramma, from the company Macaronicus SA (www.apuntino.com), in view of its potential in the food industry, sorghum is still underused today. She explains why.  

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