In the heart of Ethiopia’s drylands, a promising transformation is shaping up. It begins in humble village sheds where farmers are turning stalks of sorghum – a crop long seen as subsistence grain or livestock feed – into a thick, golden syrup that holds the promise of better nutrition and climate resilience. This is not just a story about food; it is about how science, tradition, and local ingenuity are blending to reshape livelihoods and spark new models of rural economic empowerment.
At the center of this innovation is a small-scale, community-based sorghum biorefinery model currently being piloted in Ethiopia, Kenya, and Uganda. The model introduces decentralized, farmer-owned units that convert the stalks of sweet sorghum – typically discarded after grain harvest – into high-value products like syrup, crystal sugar, and bioethanol. In doing so, it tackles several persistent challenges: food insecurity, wasted agricultural biomass, rural unemployment, and heavy reliance on imported sweeteners.
Behind this initiative is Dr. Fantahun Woldesenbet, a microbiologist and industrial biotechnology expert who is reimagining how Africa can unlock the full value of its agricultural resources. “This innovative project addresses critical gaps in agricultural value addition and rural development by establishing community-owned sorghum biorefineries,” explains Dr. Woldesenbet. “Traditionally, development efforts have focused on industrial players, often excluding the very farmers who grow the crops.”
Sorghum is a drought-tolerant crop that feeds over 300 million people in Eastern Africa. It is one of the important indigenous food crops and is second only to teff as an injera-making cereal in Ethiopia (Injera is a leavened local flatbread meal and Ethiopia’s staple food). Yet, most farmers only use the grain, while the stalks and leaves go to waste. Meanwhile, the region spends millions of dollars importing sweeteners – creating a major gap that this initiative aims to fill. “Countries in the region spend millions annually on imported sugar and sweeteners – products that sorghum syrup can locally and sustainably replace,” remarks Dr. Woldesenbet.
But how is the extraction of syrup and other bio-based products achieved? The process is both simple and sustainable. Once harvested, sweet sorghum stalks are stored briefly to boost sugar concentration, then passed through crushers to extract juice. The juice is clarified through heat and natural agents, removing impurities, and finally boiled into a thick syrup with up to 75% sugar content. Thanks to its high concentration, it can be preserved for up to a year – making it ideal for baking, food processing, or even traditional dishes.
The same juice can also be processed into bioethanol. After dilution and fermentation with yeast, the resulting liquid is distilled and dehydrated to produce clean-burning ethanol, ready for blending with fuel or use in compatible engines. This dual-use nature of the crop – food and fuel – makes sweet sorghum a highly strategic resource for Africa’s climate-smart future.
But beyond technology, this model’s true power lies in its structure: the key drivers are the smallholder farmers. “The focus on small-scale community models stems from the need to empower rural communities – particularly smallholder farmers – who are often excluded from traditional, industrial-focused development efforts,” says Dr. Woldesenbet. “These models place farmers at the center of the value chain, allowing them to become both producers and stakeholders.”
The project, initiated in 2019 with the support of BioInnovate Africa, is currently in its pilot phase, engaging over 1,000 farmers. Initial feasibility studies assessed interest, raw material availability, and market potential. “Early indications point to significant demand in the market,” he said. With juice production already underway, communities have been invited to taste and provide feedback – contributing not just to product refinement but to a sense of shared ownership.
Key milestones have already been achieved. One of our key milestones has been the successful registration of two sweet sorghum varieties – marking the first time sweet sorghum has been officially approved for cultivation in Ethiopia. Before this, growing sweet sorghum was not permitted in the country. Now, thanks to sustained engagement with regulatory bodies, farmers have legal access to plant and profit from these varieties.
Through community campaigns, interest in the project has grown organically. “Farmers are now increasingly interested in growing sweet sorghum and supporting the establishment of a biorefinery,” Dr. Woldesenbet observes.
Organizations like Arba Minch Agricultural Support Services PLC (Lucy Enset) have joined in to help commercialize the technology, while collaborations with food industry players and NGOs are taking shape. “We are also engaging with impact investors aligned with our mission – such as Villgro Africa – and are open to working with government agencies to create a supportive policy environment,” he explains.
Investment opportunities span multiple fronts: scaling biorefineries, training farmers, improving extraction technologies, and developing distribution channels. “We are currently seeking support to scale up our pilot initiatives, including setting up small-scale biorefinery units and delivering community training,” he says.
Looking ahead, Dr. Woldesenbet’s message is clear: “We believe that small-scale, community-based biorefineries – like our sorghum model – can be game-changers for rural livelihoods and sustainable development in Africa. By putting value addition in the hands of local communities, we unlock economic opportunity, resilience, and shared prosperity.”
This article was authored by Walter Langat, Program Officer, ISAAA AfriCenter