ICAR Research Data Repository for Knowledge Management
Bitter tastes turn sweet
CGSpace
View Archive Info| Field | Value | |
| Title |
Bitter tastes turn sweet
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| Creator |
Technical Centre for Agricultural and Rural Cooperation
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| Description |
A new sorghum variety with low levels of tannin has been developed by researchers of the Serere Agricultural and Animal Production Research Institute in Uganda. Tannin gives a bitter taste to common sorghums but this variety tastes almost sweet. It is good to use as a flour which when mixed with wheat flour is suitable for making bread. Its sweet taste also makes it a good alternative cereal for animal feeds. The variety is drought resistant and matures in less than four months. If managed properly, harvests can reach 3,000 kg per hectare. After the next growing season in 2002, the Uganda Seed Project should have enough seeds to distribute nationwide. In the meantime, the Serere Institute can provide limited amounts of seeds to farmers. [caption to illustration] Bred for bread Serere Agriculture Research Institute, Sorghum and Millet Unit Serere PO Box Soroti, Uganda Fax: +256 45 614 44 Email: saaridir@infocom.co.ug A new sorghum variety with low levels of tannin has been developed by researchers of the Serere Agricultural and Animal Production Research Institute in Uganda. Tannin gives a bitter taste to common sorghums but this variety tastes almost sweet. It... |
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| Date |
2001
2014-10-16T09:06:06Z 2014-10-16T09:06:06Z |
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| Type |
News Item
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| Identifier |
CTA. 2001. Bitter tastes turn sweet. Spore 96. CTA, Wageningen, The Netherlands.
1011-0054 https://hdl.handle.net/10568/46355 https://hdl.handle.net/10568/99599 |
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| Language |
en
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| Relation |
Spore;96
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| Rights |
Open Access
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| Publisher |
Technical Centre for Agricultural and Rural Cooperation
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| Source |
Spore
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