Sorghum (Sorghum bicolor) is a plant that requires few resources and is drought-resistant, making it an innovative and relevant option for regions experiencing water stress in summer. Sweet sorghum varieties are cultivated for the sugar in their stems, which can be used to produce a natural, nutritious syrup. The aim of this project is to explore ways of exploiting sweet sorghum for food and agriculture. The project includes trials to produce a local syrup and testing of the by-products of processing as organic fertilisers that contribute to soil fertility and a circular economy approach in the canton of Vaud.
Project Manager
