Sorghum as innovative food ingredient: A sustainable agro industry perspective

• Main Authors: Munarso, S. Joni, Arianto, Arief, Hadipernata, Mulyana, Hendriadi, Agung, Kailaku, Sari Intan
• Format: Conference Proceeding
• Language: English
• Subjects: Availability; Carbohydrates; Food; Food packaging; Gluten; Quality assurance; Sorghum
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0184197

Sorghum is an adaptive plant growing well on marginal land and a potential foodstuff rich in carbohydrates, antioxidants, and gluten-free. It is one of the designated innovative foods in Indonesia, especially in dealing with the current global food crisis. Studies on the production of milled sorghum, sorghum flour, and their derivative processed products have reported successful results. The development of sorghum-based products through agroindustrial models in several production centers, such as Demak (Central Java) and East Flores (East Nusa Tenggara), showed opportunities to improve the availability and accessibility of the products along with local community income and empowerment. However, more producers (agroindustries) need to be developed to increase the consumption of sorghum-based products and promote them as part of daily food in the community. Studies should continuously explore the influencing factors to achieve sustainable agroindustries of sorghum. The consumer preferences to determine the most prospective product types have yet to be established. Improving packaging, quality, and food safety assurance of sorghum products is also an urgent study concern. Of all development factors, sorghum seed production is the most crucial, especially regarding land availability and optimization of cultivation technology. Support for extension activities, capital policies, and incentives will accelerate the development of the sorghum-based agroindustry. The paper reviews the prospect, opportunities, and challenges of sorghum development and strategies available to develop sustainable agroindustry.