9-12 April 2018. Cape Town South Africa. Sorghum in the 21st Century Conference
On the programme were 5 cross-cutting themes:
- Accelerating progress in advanced breeding for improved crop adaptation to climate risks
- Improving productivity and increasing profitability to expand opportunities across global markets
- Enhancing resilience in the face of biotic and abiotic challenges
- Tackling key issues in food security and farming systems for improved livelihoods for the smallholder farmer
- Exploring the future of the value-added: Nutrition, biofuels and feedstuffs for evolving consumer demands
Symposium #1: Productivity and food security for the smallholder farmer
A presentation focusing on variety improvements, agronomy, post-harvest technologies and markets for sorghum, with particular reference to smallholder farmers. It was followed by a panel discussion on the topic of ‘Smallholder Sorghum Farmers: Constraints, challenges and opportunities’.
Symposium #2: A driver for change: Sorghum’s role in global markets
Important global trends and opportunities to increase demand and reduce supply bottlenecks of sorghum. The symposium included an overview plenary on global trends on the production, consumption and trade of sorghum and highlighted keys issues affecting trade opportunities. Three sessions, focusing on important issues affecting sorghum supply and demand followed.
Symposium #3: Bringing Ancient Grains to the World’s Dinner Tables
This symposium was jointly organised by AACC International and the International Association for Cereal Science and Technology (ICC). It focused on developments in Ancient grains particularly understanding their nutritional and health-promoting attributes. Experts explored the science and technology of how to process Ancient grains into mainstream food and beverage products to bring the nutritional and health-promoting benefits of these climate-friendly grain staples to consumers worldwide.
This post was originally published at PAEPARD by François Stepman. It has been republished here with permission.