Abstract:

Sorghum (Sorghum bicolor) (L.) (Moench) is cultivated worldwide in a wide range of
environments. Because of its resistance to drought, high production potential and low inputs use,
sorghum is cultivated in the tropical, subtropical and temperate areas in warmer semi-arid
regions of the world. In Uganda, sorghum is grown mainly in the southwestern highlands,
especially in Ntungamo and Kabale districts, and in the lowland areas of eastern and northern
regions of Uganda. The main objective of this research was to undertake a rapid sorghum VCA in
Uganda toward identifying innovation opportunities to expand its production and marketing.
Although considered a minority crop, sorghum is the third most important staple cereal food crop
where it occupies up to 400, 000ha of arable land. While this area has remained stable over the
years, sorghum production in Uganda has declined from 457,000 tons in 2007 to 299,000 tons in
2013. Notwithstanding, Uganda is the second largest producer of sorghum after Tanzania, in the
EAC. The economic importance of sorghum is given by its large variety of uses. Sorghum grains
are used for human nutrition, where it is transformed into flour for producing bread, porridge
and other dishes. It is now increasingly becoming the foundation for food and beverage
industries. Sorghum has high nutritional value, with high levels of unsaturated fats, protein, fiber,
and minerals. Sorghum production in Uganda is faced with many constraints including lack of
national policy to support its production and marketing, limited ready markets, pests and
diseases, and limited use of inorganic fertilizers.