WHITE sorghum is being harvested this week in southern Queensland for delivery
to Westbrook mill for production of specialty foods including sorghum flour.
Sorghum on the meal table might be breaking new ground in Australia, but a hundred million people in 30 countries have trodden this ground before us.
Improved human nutrition is one reason for Australians soon to be eating more sorghum in meals. Restaurants and food services are already strong buyers of sorghum-based foods.
Maralong Milling co-owner Ron Plant has steady growth planned for specialty sorghum flours in the wholesale food markets as well as setting his sights on innovating packaged sorghum products for household meal preparation. He is well advanced on product development for cooked sorghum packaged for wholesale and retail outlets.
“Our white sorghum flour has been selling well into the wholesale foods trade, and the red sorghum goes into Ethiopian-style Injera bread through the bakery trade,” Mr Plant said.
For choice of red sorghum, Buster variety is preferred by Maralong for the brighter reddish colour of its finished flour product.