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Uganda sorghum ranks at number three of the most prominent cereals in the country. It is only maize and finger millet that have larger cultivated area. However, certain parts of the country are entirely dedicated to the crop: one such place is Karamoja whose acreage of sorghum goes up to 80 percent of all food crops under cultivation. The locals usually thresh the stalks immediately after harvesting and put them in the sun to dry. They then keep them in cool, well-aerated stores away from dampness to prevent rodent infestation. Sorghum originated in Egypt about 10, 000 years ago. It then spread through Sudan, Ethiopia and the drier parts of sub-Saharan Africa where it continues to be a popular flour-milling cereal.
We source Uganda sorghum from the western parts of the country, particularly Kigezi. Here, family growers keep the crop in closely packed patches of land that are intercropped with finger millet. We make contact with farmers who have less than 2 acres of land as the average household has 0.5 hectares.
We harvest Uganda sorghum by the use of sickles accompanied by bar headers. Our workers use the sickle to raise the grain chaffs while the bar headers cut away the stalk holding the head. The harvested section ought to have a short handle and a few leaves for protective purposes until threshing occurs.
We dry Uganda sorghum by laying it in single layers on dry wooden mats under the sun. This helps to reduce the moisture level by a high margin so that the grains will not accumulate mold during the storage phase. We continuously cure the grain until the saturation level comes down from the original 25 percent to as little as 14 percent. Most people usually stop at 17% especially when the crop requires an extended duration to dry.
We then sort the debris from Uganda sorghum stalks. These may include the leaves, parts of the lateral stalks and insects. This makes the crop ready for threshing. We thresh the grains from their stalks by rolling a pin over the entire produce that is kept between two towels. We then remove the chaff to ensure well-cleaned seeds.
We pack sorghum in grain bags of around 50 kilograms weight. These come in plastic and polyethylene interiors. There are also traditional woven bags that provide natural aeration. We stick produce stickers to the packages inclusive of the net weight, the country of origin and the destination.
We store Uganda sorghum at temperatures of around 10 degrees Fahrenheit below the room temperature.That is, if the room temperature is 25 degrees Celsius, we keep them at 13 degrees Celsius. This makes it possible to avert the transfer of moisture within the seeds which may cause wetness and hence rot.
We transport Uganda sorghum under these same temperatures to the airport in Entebbe for direct shipping. We use special vans with controlled environment interiors for keeping the grains in a healthy condition. You can expect the crop to reach your destination in as little as a day after shipping by air.
Therefore, if you are after a great cereal from sub-Saharan Africa, then Uganda millet which we supply should be your first choice. We selectively source it from family growers who cultivate it under Global Good Agricultural Practices (GAP) certifications. When you allow us sufficient grace period between the pre-order date and the delivery date, we will not only have grown the produce for you but will have enough tonnage ready. Our prices are also quite competitive as we attune them to those of the current market. Make an order today!
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