CHAPTER ONE

INTRODUCTION

Background of the Study

Sorghum (sorghum spp.) also known as guinea corn is a source of food for man and livestock. Sorghum according to Farber (2008) originated from tropical Africa and later spread to other parts of the continent including Nigeria. The author added that sorghum is a cereal crop that belongs to the family of graminae. Mask (2011) stated that sorghum crop can be grown on different soils throughout Nigeria. Sorghum produces best on deep, fertile, well drained loamy soil with pH of 5.2 – 6.5. Water requirement of sorghum crop depends on the varieties but moderate rainfall at the early stage of its growth is the best. Sorghum grain in the opinion of Jean (1998) is ranked as the third most important cereal crop after maize and has more economic return than maize. This is because, it provides energy for people of West Africa especially the poor and the less privileged ones. The author maintained that from early 70s to date, about 90% of rural dwellers solely depend on sorghum grain as one of the principal sources of calories when consumed.

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