Part 5/12:
Post-harvest, farmers traditionally thresh sorghum manually, a labor-intensive process that yields about 50 kilograms of grain in two hours. The grains can then be processed into flour—gluten-free and high in fiber—and used as an alternative to wheat flour. Despite its health benefits, sorghum remains underutilized in Indonesian cuisine, contributing only modestly to local diets.
Authorities are working to develop a steady market for processed sorghum products, such as sorghum-based snacks like popcorn and noodles. These products could help diversify Indonesia's staple foods and decrease reliance on imports, aligning with the government's broader strategy of crop diversification.