REPUBLIKA.CO.ID, GUNUNG KIDUL -- The Jati Makmur Farmers Group at Tepus sub-district in Gunung Kidul district, Yogyakarta, conducted sorghum grand harvest with an optimal result on Saturday, an official said.

"Sorghum cultivation here has been tried out for three times with an optimal result because it is to the semi-arid tropics, drought tolerant, and very water-use efficient," Jati Makmur Farmers Group Chairman Marijan said here on Sunday.

He noted that sorghum is now getting more popular as a wholesome food and not just for animal feed, because it is also used today for making bread and pancakes.

"Sorghum grain consists largely of carbohydrates, good protein, vitamins and minerals, little fat and zero cholesterol, and supplies a lot of phosphorus, iron and potassium, significant amounts of magnesium and calcium, and even some zinc," he said.

According to him, sorghum is good for energy, for building and maintaining healthy living cells, and for fighting off diseases such as heart disease, cancer, diabetes, obesity and intestinal disorders.

"Therefore, if sorghum cultivation continues to be developed, it will be very helpful for the farmers to improve their welfare and livelihood," he noted.

Meanwhile, Tepus sub-district head Suyatna said the sorghum grand harvest at Purwodadi village in Tepus sub-district was successful, and that, it was expected to become a milestone of local food potential recovery.

"The people now are relying heavily on rice so they forget the classical food such as corn rice, and 'tiwul' (type of cake eaten with grated coconut), and sorghum," he said.

Suyatna also noted that food made of sorghum grain is very good for health because it has low calorie.

"We hope the success of sorghum cultivation in Purwodadi village can raise people's awareness of consuming local staple diets, particularly sorghum," he said.

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