Sorghum (Sorghum bicolor L) is a grain crop grown worldwide for human consumption. In Malawi it is grown mostly in Shire Valley and other marginal rainfall areas. It is a dietary staple for millions of people living in over 30 countries in the sub-tropical and semi-arid regions of Africa and Asia. The crop grows comparatively faster and also gives good yields of grains with very large quantities of fodder Compared to most cereals, sorghum tolerates adverse conditions including but not limited to drought and salinity hence a crop of choice in areas at risk of climate change and variability

In Malawi Sorghum is used to be staple food the districts that lay in the Lower Shire. Slowly white sorghum is becoming popular as healthy alternative/substitute to maize based meals among healthy conscious Malawians. Sweet sorghum is gaining favour in making non-alcoholic malt and low-alcoholic beverage.

Sorghum also has the potential to be used for the production of dextrose syrup, biofuels, edible oils and gluten free food products.