Updating knowledge on demands for grain and stalk quality of sorghum varieties in Burkina Faso. Technical report

Ouattara-Songré Laurencia, Trouche Gilles. 2015. Updating knowledge on demands for grain and stalk quality of sorghum varieties in Burkina Faso. Technical report. Montpellier : CIRAD-IRSAT, 25 p.

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Résumé : This study aimed to update the knowledge on sorghum utilization in urban and rural areas of Burkina Faso, to understand what are the recent trends and evolution of this demand and to identify better the grain and fodder quality traits preferred or requested by the different stakeholders of the major sorghum value chains existing in this country. This study was conducted in three phases: 1) a preliminary analysis of sorghum demands among the main cereals processors and end-users, 2) a sharing workshop between scientists and current sorghum users and 3) socio-economic surveys among sorghum producers, households, key local processors and traders in three province of the country. This study also proposed a conceptual framework for identifying the different key breeding goals related to quality aspects such as those to generate sorghum varieties with higher added value. The preliminary diagnostic confirms that maize has become the main cereal used for the preparation of the national thick porridge tô and the other typical cereal-based dishes (couscous) at the detriment of sorghum and millet. In town, rice consumption is still progressing. But in parallel urban households ask for more diversification for semi-finished food products or products ready to use. Regarding current sorghum utilizations in Ouagadougou, there is very little new. The production of the local beer dolo remains by far the largest market for sorghum in Burkina Faso. In urban areas, its consumption remains important and stable, for cultural reasons but most of all because of low price. In Ouagadougou there are several types of dolo, each related to a region and exhibiting a specific quality. Besides this use for local beer production, the main other uses of sorghum identified in urban areas are the elaboration of granulated flour for couscous, degué and thin porridges, pop-sorghum and fine flour for infant food. The local poultry industry and the manufacturers of animal feed preferably use maize and soybean and seem uninterested in sorghum (in terms of quality and price). At the opposite the use of sorghum straw as feedstock for ruminants has increased during the last ten years and has become very important in rural areas. A sharing workshop held with the sorghum users and a large set of qualitative and quantitative socio-economic surveys among sorghum producers and the stakeholders of the main sorghum value chains provided relevant information concerning the current state in the use of sorghum in three provinces of the country, the existing value chains and networks of stakeholders, as well as the criteria of grain quality preferred or requested by each user group. One main result of this study is the need of improved red-grain sorghum varieties with adequate grain quality for the elaboration of malt and granulated flour for thin porridge and degué.

Mots-clés libres : Sorgho, Utilisations, Qualité de grains, Qualité des pailles, Produits alimentaires

Agences de financement hors UE : Consortium of International Agricultural Research Centers

Projets sur financement : CGIAR Research Program on Grain Legumes and Dryland Cereals

Editeurs scientifiques et affiliations