wilbald
JF-Expert Member
- Dec 17, 2007
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Traditional grain, sorghum and millet preferred to maize
Brewers in the East African region are moving from use of barley for brewing to use of Sorghum. In Tanzania, local breweries have been buying sorghum from farmers there while a new entrant has entered that market. In the final part of his series, NTVs Dan Mwangi tells the story of how East African Breweries is making the shift to use of sorghum. Given its huge demand for sorghum, vis-à-vis the little supply, the firm has crossed the border in search for the grain.
Source:NTV - turning on your world*»* Traditional grain, sorghum and millet preferred to maize
Brewers in the East African region are moving from use of barley for brewing to use of Sorghum. In Tanzania, local breweries have been buying sorghum from farmers there while a new entrant has entered that market. In the final part of his series, NTVs Dan Mwangi tells the story of how East African Breweries is making the shift to use of sorghum. Given its huge demand for sorghum, vis-à-vis the little supply, the firm has crossed the border in search for the grain.
Source:NTV - turning on your world*»* Traditional grain, sorghum and millet preferred to maize