Growing red sorghum for food bio-colorants in Benin

In Benin and neighbouring countries, a red dye extracted from sorghum is used to colour foods products such as porridges and cheese. The dye is also used in traditional medicine to produce a red infusion that is believed to correct anemia.

Dr Kayodé giving officially the material to the Thian village chief

The project, implemented by Centre Régional de Nutrition et d’Alimentation Appliquées (CERNA), Benin intends to introduce commercial production of the red sorghum cultivar known as ‘Dosinsou’ (Bariba ethnic language) in the region of Parakou or ‘Dobi Kpouro’ (Bariba) in the region of Banikoara.

Meeting with villagers of Thian

The project will benefit more than 150 farmers and traditional housewife processors who will target the market of more than 1,000 food processors using the dye as food bio-colorant.

For more information on PROTA pilot projects contact: Dinah Borus

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