Sorghum

Sorghum thrives where other cereals struggle: in the hot, dry savannas of the Savanes and Kara regions of northern Togo. Together with millet, it accounts for about 345,000 tonnes a year in Togo. It is one of the world’s great ancient grains, increasingly popular in Canada with bakers and health-food brands.

Two types:

• Red sorghum: the grain of northern Togo’s porridges and of tchoukoutou, the traditional sorghum beer. Also used by craft brewers and for malting.
• White sorghum: milder and lighter, milled into flour for flatbreads, porridges and baking.

Sorghum is naturally free of gluten. Our grain is not tested or certified gluten-free, so food makers who need a gluten-free claim should run their own controls.

How we supply it:

• Dried to 13 % moisture or less, cleaned and free of foreign matter and insects.
• Packed in new PP sacks of 25 kg or 50 kg, or by the pallet of 1 tonne (20 × 50 kg).
• Shipped by sea freight in dry containers.
• Togo sometimes regulates cereal exports to protect local food supply, so the export authorization is confirmed for each lot before we invoice.

Order by the sack or pallet online. For a full container, write to us.

Second photo: Sputniktilt, Wikimedia Commons, licensed under CC BY-SA 3.0.