The European Union Promotes the Cultivation of Sorghum as a Climate-Resilient Crop
The European Union actively supports the cultivation of sorghum, viewing it as a climate-resilient crop. Over the past decade, sorghum production has increased by 57%, with France leading this initiative, dedicating 103,000 hectares to grain sorghum cultivation last year. Meanwhile, Spain is one of the largest importers of sorghum in Europe, primarily for animal feed, but it also plans to develop food applications for this crop.
This is reported by AgroReview
Scientific Achievements in Sorghum Breeding
A series of recent studies conducted by the Center for Agricultural Genomics Research (CRAG) under the leadership of Ana I. Caño-Delgado has made significant progress in understanding the molecular mechanisms of sorghum. This crop, the fifth largest in the world, is crucial in arid regions. Sorghum provides a sustainable alternative for areas facing water scarcity.
The significance of sorghum as a staple food in many regions of the world is increasing, particularly outside Africa, where it has been cultivated for centuries. In the European Union, sorghum cultivation is on the rise, thanks to its potential as an alternative in crop rotation, especially in areas with limited water supply. In 2020, Spain imported 158,000 tons of sorghum, highlighting the need to increase its local production.
Genetic Research and Its Impact
Recent CRAG studies focus on improving sorghum’s adaptation to stress conditions and enhancing its processing in laboratories for future breeding processes. Over the past 20 years, the team led by Ana I. Caño-Delgado has received numerous grants, including from the European Research Council (ERC), and has published important scientific articles.
“Our goal was to provide the sorghum-growing community with advanced molecular tools to accelerate breeding,” noted Juan B. Fontanilla-Mansaneke, the lead author of both studies.
The research identified mutations in the Sorghum bicolor brassinosteroid protein that confer drought resistance, a critically important trait for sustainable agriculture. A new efficient method for transforming sorghum has also been developed, allowing the use of new breeding technologies, including gene editing.
Sorghum, as a gluten-free crop with high nutritional value, has great potential for improving food security. Demand for it for human consumption is expected to rise by 6% in 2024, underscoring the significance of this crop in nutrition.
“This research presents a significant opportunity for CRAG to create technology transfer projects,” emphasized Ana I. Caño-Delgado.
These scientific achievements not only contribute to more sustainable sorghum cultivation but also lay the groundwork for addressing global food security and nutrition challenges, opening new opportunities for improving other staple crops such as corn, wheat, and rice.