The impact on the environment of the production of top food crops has played a major role in contributing to the deterioration of available and arable land to be cultivated. Climate change and water scarcity on the continent have brought about the need to utilise alternative crops for food security. Sorghum plants are proving to be a better alternative as they provide the ability to be cultivated in warmer climates. They have proven to be drought-resistant and are able to withstand elongated periods of waterlogging.
Poverty and slow development have also resulted in African countries having to import the vast majority of crops from Asia. The utilisation of sorghum as an alternative crop source aligns with the bio-economy strategy of the Department of Science and Innovation (DSI), which drives the need for alternative food security sources and import substitution. This was confirmed by a 2021 feasibility study published by the DSI on the market opportunities available for sorghum in South Africa.
This paper showed that by and large, the high attractiveness of sorghum is due to a) its soaring prices, making it attractive for producers; b) a rising increase in yellow maize prices; c) its ability to compete with other basic foodstuffs and processed foods; and d) an increasing demand by higher LSM consumers for healthier food alternatives. Sorghum is ideal in this regard due to its health-promoting attributes, including its gluten-free and GMO-free nature, amongst other benefits. This strategy supports the need for investment in value chains and businesses which promote the utilisation of sorghum in the production of basic foods and food alternatives, such as the featured business, Sorghum Revolution (SR) Snacks Pty Ltd, with their sorghum-based biscuits.
SR Snacks was established in late 2017 with the purpose and mission to revive and grow the sorghum market in South Africa. It was one of three companies established through a seed-funding programme provided by the SANBio/BioFISA II Research Programme to manufacture and market healthy snack products made from a gluten-free, climate-smart, indigenous African cereal grain: sorghum. Throughout the years the business has been able to develop a biscuit product line with three variants under its well-known brand SO YHUM biscuits. The business has achieved international recognition through the Leaders in Innovation (LIF5) business training programme based in London at the Royal Academy of Engineering as South African 1st prize winner, which celebrates the innovation of businesses through ground-breaking research. In 2019 SR Snacks was a runner up in the TuksNovation competition.
The business continues to be resilient in driving the need to solve the problem of food security and healthier alternative sources of foods. It has successfully made sorghum an attractive food source driven by its health and nutritional benefits. SR Snacks will continue to focus on creating sustainable value to meet the growing demand for sorghum products.
