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Collaborating
Scientists:
U.S.:
Bonnie Pendleton, Entomology, Div. of Agriculture, West
Texas A&M University, Canyon. TX, 79016, USA
William Rooney, Sorghum Breeding, Dept. of Soil and Crop
Sciences, Texas A&M University, College Station, TX 77843,
USA
Lloyd Rooney, Food Science, Dept. of Soil and Crop Sciences,
Texas A&M University, College Station, TX 77843, USA
Joseph Awika, Food Science, Dept, of Soil and Crop Sciences,
Texas A&M University, College Station, TX 77843, USA
Gary Odvody, Plant Pathology, Texas AgriLife Research and
Extension Center, 10345 Agnes Street, Corpus Christi, TX
78406-1412, USA
Zambia:
Medson Chisi, Sorghum Breeding, Ministry of Agriculture and
Cooperatives, Zambia Agricultural Research Institute, Golden
Valley Research Station, Fringila, Zambia
Mozambique:
Joaquim Mutaliano, Sorghum Breeding, Instituto Nacional de
Investigacao Agronomica, Namialo, Mozambique
Fernando Chitio, Entomology, llAMJ Posto Agronemico de
Nampula Via Corrane, Nampula, Mozambique
Botswana:
David Muntbali, Entomology, Botswana College of Agriculture,
Private Bag 0027, Gaborone, Botswana
South Africa:
Hannalene du Plessis,Entomology, ARC-GCI, Private Bag Xl251,
Potchefstroom 2520, South Africa
Neal McLaren, Plant Pathology, Dept. of Plant Sciences,
University of the Free State, P.O. Box 339, Bloemfontein
9300, South Africa
John Taylor, Food Science, Dept. of Food Science, University
of Pretoria, Pretoria 0002, South Africa
Summary:
Sorghum (Sorghum
bicolor L. Moench) is grown in Africa primarily as a
subsistence food crop by small-holder farmers. Uniquely
adapted to many indigenous. cropping systems sorghum is
mostly characterized by wide-adaptation, abiotic and biotic
stress resistance, and multiple end-uses.
To improve sorghum
production and assist in developing cash generating markets
new cultivars and hybrids are needed with increased grain
yield, improved grain and forage quality, increased stress (abiotic
and biotic) resistance, and better adaptation. Improvement
in end-use quality will improve consumer acceptability and
cash sales. Development and deployment of better sorghum
varieties or hybrids will increase grain production for.
on-farm household use and provide extra grain for cash sale.
The new technology will contribute to more reliable and
sustainable production, and promote sorghum grain
consumption directly or through development of new products.
An integrated
synergistic team approach involving plant breeding, food
science, entomology and plant pathology is the most
efficient way to develop new knowledge and genetic
technology. Collaboration with private industry and NGOs
will aid in moving the technology into the market place.
Research locations in southern Africa and the U.S. will
enable selection of gennplasm with the desired traits
(yield, adaptation, stress resistance, weathering
resistance) and provide validation of new technology.
Laboratory research in grain quality will ensure that the
new genetic technology has the traits
Objectives:
Develop sorghum genetic
technology resistant to selected biotic stresses.
· Develop
sorghum genetic technology resistant to pre- and
post-flowering drought stress.
· Develop
sorghum genetic technology with improved grain quality and
grain mold/weathering resistance.
· Develop
sorghum genetic technology with improved grain yield and
adaptation for diverse cropping systems and environments.
· Evaluate
forage and sweet sorghums for biomass and potential use in
cellulosic ethanol production.
· Contribute
to host-country institutional human capital development
through short-term (non-degree) and long-term (M.S. and
Ph.D.) educational opportunities. |
