An industrial perspective of breeding sorghum - The need of the … · 2018-06-15 · (Dried...

Aruna C, M Suguna, KBRS Visarada, Deepika C, and Vilas A. TonapiICAR- Indian Institute of Millets Research, Hyderabad, India

www.millets.res.in

An industrial perspective of breeding sorghum - The need of the hour

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o Staple food for many dry land farmers

o Grown in marginal lands

o Ushered green revolution in the semi-arid regions of the world

o Suitable crop for climate change scenario in the semi-arid tracts

o Grown in rainy (kharif) & post-rainy (rabi) seasons in India

o Nutritionally balanced and releases metabolic energy steadily. Has high dietary fiber and mineral contents

o Ideal for gluten intolerant persons

Sorghum (Great Millet)

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Evolution of IIMR

PIRCOMM

IARI Regional Station

AICRP-Sorghum

National Research Centre for Sorghum

Directorate of Sorghum Research

Indian Institute of Millets Research

1958 - Intensification of research on millets & othercrops

1966 - Regional research centre for crop research

1970 - Coordination unit for Sorghum

1987- National Research Centre for Sorghum1991 - Centre for Rabi Sorghum, Solapur1995 - Off-season Nursery, Warangal

2009 - Upgradation to Directorate

2015 - Research on all millets under one umbrella

- Upgradation of status

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Indian Institute of Millets Research(48 Scientists)

Sorghum Pearl Millet Small MilletsAICSIP AICPMIP AICSMIP

National Millets Research Network

22 Research Centres140 Research Staff



Multidisciplinary competent scientific & technical team

The area planted to sorghum worldwide has increased by 66 percent over the past 50 years, while yield has increased by 244 percent. DO N

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500

600

700

800

900

1000

1100

1200

1000

3000

5000

7000

9000

11000

Yiel

d (k

g/ha

)

Area

(000

ha)

CSH 1

CSH 5

CSH 9

CSH 14

CSH 16 CSH 25

CSH 30

Rainy Season Sorghum Area and Productivity Dynamics

Productivity increased by ~93%Area reduced by ~70%

CSV1 CSV2-6 CSV9 CSV 13 CSV 15 CSV 20 CSV 23 & 27

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300

400

500

600

700

800

900

3000

4000

5000

6000

7000

Yiel

d (k

g/ha

)

Area

(000

ha)

Post Rainy Sorghum Area and Productivity Dynamics

Productivity increased by ~107%Area reduced by ~44%

CSV 7R

CSV 8R

CSV 14RCSV 18R

CSV 26 & 29R

CSV 22R

CSH 7 & 8R CSH 12R CSH 15R CSH 19R

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Domestic consumption of millets

02000400060008000

10000120001400016000

1999 2002 2005 2008 2011 2014 2017

Domestic Consumption

Per capita consumption of sorghum in rural & urban areas (kg/month))

• The compound annual growth rate of domestic consumption of millets in India was only 1.1 %.

• The average annual growth of the millets consumption in India from 1999 to 2016 was 4.56 %.

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Chart1

72 - 7372 - 73

77 - 7877 - 78

82 - 8382 - 83

87 - 8887 - 88

93 - 9493 - 94

99 - 0099 - 00

2004 - 052004 - 05

2008 092008 09

Quantity in kg/yr rural

Quantity in kg/yr urban

19.12

8.5

20.9

9

17.2

8

14.2

6.7

9.6

4.8

6

2.6

5.2

2.7

2.9

1.8

Sheet1

YearQuantity in kg/yr

ruralurban

72 - 7319.128.5

77 - 7820.99

82 - 8317.28

87 - 8814.26.7

93 - 949.64.8

99 - 0062.6

2004 - 055.22.7

2008 092.91.8

Sheet1

Trends in the annual per capita consumption of sorghum in rural and urban India

Quantity in Kgs/ annum

Sheet2

Quantity in kg/yr rural

Quantity in kg/yr urban

Sheet3

Grow

th Triggers to Capitalize

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• Kharif sorghum Grain moulds and grain quality Genotypes for specific end uses

• Rabi sorghum Soil specific varieties and hybrids Exploiting heterosis

• Forage sorghum High digestibility Improved seed yield

• Sweet sorghum Keeping quality of juice Second generation biofuels

Industrial Perspective: Total Plant Utilization

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Breeding for End use specific genotype

PROCESSING INTERVENTIONS

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Supply Side factors

Demand side factors

Price factors

Policy factors

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Expected Outcom

e from this B

ig Picture

Enhanced Millet Area, Improved Processing & value Chains, and linking them to markets = Higher Income to the Farmers

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-Difficulty in food preparation - Lower shelf life- Higher social esteem for fine

cereals

Industrial uses not on a scale to encourage

production

Lack of awareness on nutritional and health

benefits

WhyLower

demand for

Sorghum?

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Grain Sorghum

Post-rainy

(mainly varieties, a few

hybrids)

Food use–direct grain consumption Food & Feed grain

Exports (feed)

Industrial &

non-food uses

Processed foods• Bakery products

•Cake & biscuits•Snack food

Blackened grain Normal grain

Starch & Derivatives•Liquid & powder glucose•Modified starches •Malto dextrins•High fructose syrup

Ethanol

(Potable)

Feed •Poultry•Animal

Summer

(early hybrids)

Rainy sorghums

(mainly hybrids)

Grain sorghum marketing and utilization

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Utilization patterns Type Demand (million tonnes)

Current utilization Projected utilization 2050

Scenario II Scenario III

Direct use/ human consumption

Post-rainyRainy

4.00.1

4.830.97

10.762.15

Sub-total 4.1 5.79 12.92

Other uses

Poultry feed Rainy 2.0 4.39 9.78

Animal feed Rainy 0.6 1.79 4.00

Alcohol Rainy 0.49 3.45 7.69

Seed+wastage Both seasons 0.15 0.28 0.62

Sub-total 3.20 9.91 22.08

Total production 7.31 15.7 35.0

Source: Vision 2050, IIMR

Pattern of utilization of sorghum grain for various alternate uses in India

Sorghum in 21st century conference 10Apr 2018 Tonapi, IIMRIn the world 50% of the sorghum produced is for livestock and 50% consumed by humans/other applications. DO

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Nutritive value of sorghum for feed depends on Grain hardness Fat content and composition Digestibility

»Starch- ratio of amylose-amylopectin»Protein

Anti-nutritional factors»Tannins»Phytates»Non-starch polysaccharides (NSP)»Mycotoxins

• Starch and protein digestibility depend on the starch-protein and starch-lipid complexes• Phytates which hinder availability of minerals and proteins in food & feed are warranted to

be decreased • Waxy sorghums have high digestibility

Grain quality traits relevant for feed industry

Sorghum in 21st century conference 10Apr 2018 Tonapi, IIMRDO N

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18

• World-over, sorghum is used as a feed for both non-ruminants (Swine, broilers, ducks etc) and ruminants (beef cattle, dairy cattle)

• Sorghum has approximately 95-98% of the energy of corn and can replace corn in poultry and animal feed in varying proportions, i.e. upto 70% for broiler and layer rations and 55% in turkey rations, and 100% for swine diet

• Sorghum can replace corn in dairy rations with no difference in dry matter intake, higher milk yield, milk fat percent and gain in body weight

• Sorghum fits well in least cost formulations of feed rations

• In poultry, sorghum grain and DDGS (Dried Distillers grain with solubles) are used

Sorghum for animal and poultry feed

Grain Metabolisable energy for ruminants (MJ/kg)

Metabolisable energy for Poultry (MJ/kg)

Protein (%) Lysine content (%)

Maize 12.1 14.2 9.0 0.27

Sorghum 12.4 13.7 11.0 0.27

Source: FAO report DO N

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• Properly processed, grain sorghum has nutritional value equal to corn • Digestibility improves as the particle size is reduced • Ideal particle size for soft sorghum is 300 and 500 micron for hard grain.• Reduced particle size improves growth performance

• Decortication improves DDGS (Dried Distillers grain with solubles) for protein content and lower fiber content and thus improves feed quality

• Various processing techniques like, Cracking, dry rolling, grinding, pelleting,

Steam flaking, extrusion, ensiling, microwave treatment,

Chemical treatment, antibiotic feed additives

Grain processing for feed industry


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• Pet food industry Sorghum is being utilized by more than 10 pet food companies for dog and

cat foods

Low glycemic index, rich anti-oxidant content and reasonable quantity of dietary fibre makes it suitable for pet foods

• Aquaculture industry Sorghum is a cost effective protein source for aquaculture industry

Sorghum DDGS (Dried Distillers grain with solubles), sorghum mill feed and steam pellets are used

Sorghum in other industries


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• Bio-industrial products Sorghum represent a potential renewable source for bio-industrial products Biodegradable and edible bioplastic films and coatings are manufactured

from sorghum grain starch Pericarp wax has the potential as bioplastic films and coatings for foods,

primarily due to their hydrophobicity Wax from seed coat is used for making polishes for furniture, shoes, carbon

paper, sealing wax, electrical insulators etc. Kafirin, the sorghum prolamine storage protein is a good choice for making

bioplastics and it is more stable compared to zein• Food colorants and edible cutlery

3- deoxy anthocyanidins of sorghum are potentially valuable source of stable natural food colour

Edible cutlery is made of sorghum flour that could be consumed after using it

Sorghum in other industries contd….


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• Sorghum is an important raw material for starch and ethanol industries• It is an economically viable feedstock since grain damaged by insect or mold, or sprouted can

also be used in ethanol production • Functionality of starch granules depends on

Granule size and shape Grain hardness Quantity and quality of starch Amylose/amylopectin ratio Amylopectin structure

• Sorghum is as good as maize for ethanol production and economically viable. Ethanol production efficiency of maize is marginally higher

• Waxy sorghums are high in amylopectin and have high ethanol yields• DDGS (Dried Distillers grain with solubles), a co-product of starch/ethanol industry has

valuable health promoting compound, polycosanols

Sorghum in starch and ethanol industry


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High biomass sorghums as potential 2G biofuel feedstocks

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More efficient biomass producer in short time

Productivity of >20 tons of dry biomass

2-3 crops per year

Hybrid technology in place

Cultivars with variable maturities

Strong seed systems availability for scale up

Low lignin sources available

Easy storage of feedstock

Sorghum as a feedstock for 2G biofuels

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Low lignin and High biomass Sorghum

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Brown midrib sorghum - Novel futuristic biomass

• Bmr sorghum: characterized with reduced lignin content and greater yields of fermentable sugars higher saccharification efficiency. bmr 1, 3, 6, 8, 6, 12 etc 50% higher yield of fermentable sugars from bmr sorghum

• Advantageous over other biomass : economizes pre-treatmentsPT: Glucose yields for the sorghum biomass were improved by 27%, 23%, and 34%

for bmr-6, bmr-12, and the double mutant, respectively, compared to wild type (Dien et al., 2009. Bioenergy Res. 2:153-164)DO N

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Brown Midrib sweet sorghum biomass for ethanol production

Rivera et al 2013

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Promising High biomass derivatives

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• High nutritional and functional potential of sorghum is imparted by bioactive compounds such as phenolic acids, tannins, flavanoids, policosanols and phytosterols

• Colored sorghums have high quantities of phenols, tannins and anti-oxidants

• All these reported to bring beneficial changes to non-communicable diseases such as obesity, diabetes, cardiovascular diseases etc.

• Sorghum starch has the potential for use in tablet formulation in the forms of binder, disintegrant or filler

Sorghum in Health sector


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Rural and urban incidences of hunger (food-energy deficiency)

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Celiac disease: Sorghum is gluten free, hence, used for celiac disease patients.

Anti-diabetic properties: Consumption of sorghum lowers blood glucose response and glycosilated hemoglobin thus, rendering low glycaemic index; helps in reducing the risk of diabetes mellitus

Reduction of oxidative stress: Free radicals, are removed by the phenolic compounds present in grains which reduces oxidative stress.

Anti-cancer properties:Sorghum extracts have anti-prolific effects on cancer cell line, inhibit DNA damage and induce the production of phase-2 detoxifying enzymes.

Anti-hypertensive: Sorghum prevent the oxidation of low density lipoproteins reducing lipase activity which reduces the occurrence of hypertension.

Health benefits of Sorghum

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Obesity: Intake of high dietary fibre (present in sorghum),hunger satisfaction and increases satiety decreases incidence of obesity.

Coronary Heart Disease (CHD): Regular consumption of whole sorghum grains (40 g/day) reduces the risk of CVD and thus reduces the risk of CHD by 20%.

Beneficial in treating stomach ulcers and gall stones: Sorghum consumption turns the stomach alkaline and prevents the formation of stomach ulcers or reduces the effect of ulcers.

Gastro-intestinal health: phenolic compounds and their metabolites contribute to the maintenance of gut health by the modulation of the gut microbial balance

Beneficial in preventing allergic reactions: Pearl millet especially has a very low probability of causing allergic reactions, due to the hypo-allergic property;

Health benefits of Sorghum contd….

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& Quinoa

Good for diabetes

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Category Glycaemic index Glycaemic loadFood Sorghum Wheat Sorghum Wheat

Coarse semolina upma 53±2.84* 58±6.85* 23±1.24** 27±3.21**

Fine semolina upma 56±9.83** 67±10.80** 26±4.87** 46±7.3**

Flakes poha 45±5.27** 74±4.87**b 50±5.85** 75±3.5**

Pastaa 46±6.47** 72±6.51** 60±2.8** 108±6.2**Biscuits 54±6.30 57±11.40 23±8.4** 31±11.51**Glycaemic Index (GI) and Glycaemic Load (GL) of sorghum foodsResults are mean±SD.*P

Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and immunochemical Analyses

Molecular Evidence- Insilco analysis of sorghum

J. Agric. Food Chem., 2013; 61(10);2565–2571 DO N

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• Endosperm texture• Grain hardness-which in turn depends on starch quality• Starch quality- amylose:amylopectin• Starch and protein digestibility• Reducing phytates which hinders availability of minerals and

proteins in food and feed• Micronutrient density• High diastatic power, amylase and starch contents- for brewing

industry

Grain quality influencing end product quality

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Grain quality Foods that can be madeHard endosperm Stiff porridge, thin porridge, steam cooked products, noodles

Intermediate endosperm Unfermented bread, tortilla, coarse semolina, sorghum crunch

Soft endosperm Fermented bread, injera, sour/opaque beers, biscuits, pasta

High starch, high amylose Stiff porridge, popping, bread, alcoholic beverages

Low amylose Steam cooked products

High starch gelatinization Roasted flakes

Waxy and heterowaxy sorghum Brewing industry- bioethanol production

Soft endosperm with high tannin and diastatic activity

Malting industry

Grain quality requirements for different food uses


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Trait Mean Range C 43 CD (5%) Promising lines

Semolina recovery (%)

39.6 20.7-48.4 41.7 2.56 IS 29714, IS 27557, IS 25910, IS 26046, IS 19159

100 grain weight (g)

2.83 1.56-4.21 3.07 0.69 IS 4360, IS 31714, IS 15744, IS 30838, IS 31706

Grain density 1.13 0.90-1.39

1.25 0.05 463 B, IS 26046, IS 25910, IS 27557, IS 23590

Grain hardness

29.1 17.2-43.5 33.2 2.8 IS 25910, IS 27557, IS 26046, IS 23521, IS 19153

Starch 63.0 60.0-66.1 63.5 2.78 IS 30562, IS 7679, IS 27557

• Evaluated 180 germplam lines for grain quality over two years• Semolina recovery was positively associated with endosperm texture (r=0.68*),

grain density (r=0.53*) and grain hardness (r=0.54*)

Variation in grain quality traits


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• Promotion of multiple uses of sorghum• End product specific breeding • Establishing Value chain on sorghum and millets foods

in the country• Diversifying food uses of sorghum through processing

interventions- introducing convenience in sorghum consumption

• Propagating sorghum and millets with nutritional and healthy cereal strongly backed up with credible and empirical findings from clinical trials

• Commercialization of sorghum value addition• Interventions made on farm production, procurement

and processing, marketing and entrepreneurship development in a Public Private partnership model

• Major industrial linkages and MoU's with Britannia industries Ltd, ITC Ltd, etc.

Product Genotypes Traits

Coarse semolina

CSV 15, C43, CSV18, Phule vasudha

Intermediate to hard endosperm

Flour making

M35-1, CSV18R, Parbhani moti, CSV216R, DSV4

Intermediate to flour endosperm with higher proportion of finer particle size

Popping Phule Panchami, CSV18, PKV kranthi, CSV 216R

Bold grains with intermediate endosperm

Roasted flakes

Athargakempujola

Bold grain with starch gelatinization property

Roti M 35-1 Bold, lustrous with moderate to floury endopserm

ICAR-IIMR Pioneers in value added food products and entrepreneurship


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Increasing awareness on health food - presence in premium grain market

Prospects for non-food uses - poultry & cattle feed, ethanol etc. on the rise in recent years

Linking growers with processors - enable assured market to growers

Creating demand - for diversified foods through processing with nutritional labeling

Value chain approach - shift from supply led to demand led production

Efforts in sorghum demand creation

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Technological interventions in sorghum food processing and value addition

• Value-addition through processing to increase the demand of sorghum

• Many sorghum-based food products developed & commercialized under “Eatrite” brand of IIMR

Multi-grain atta Sorghum Biscuits Sorghum Vermicelli

Sorghum Semolina Sorghum Flakes Sorghum pasta

• Processed and ready-to-eat sorghum foods are developed and commercialized

• State-of-the-art machinery for sorghum food processing and packaging have been installed

• Serves as a training centre for enthusiastic entrepreneursDO N

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Eatrite Sorghum products

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Incentivising Sorghum cultivation, Farm gate processing,Value chains, Value addition and Market linkages

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Processing Machineries – Retrofitted for millets

Grading machine

ExtruderSemolina machine

Roasting & flaking machine

Dehuller

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Upscaling of Processing machinery for Millets

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Business Services:

Services Value to the Entrepreneur

A selective, comprehensive service offering that aims to accelerate the growth of SMEs

Agri Business Incubation

Accelerates business development activities, saves time and money

Leveraging the credibility of the incubator & the portfolio of entrepreneurs to overcome financing gaps

Learning, exchange of ideas, partnerships, business relationships etc.

Registration, licenses, QM, technology transfer, accounting, strategy, marketing, export/import, etc.

Financing:Brokering financial services and/or providing them i.e. equity, credit, guarantees, etc.

“Networking and capacity building”

Mentoring, coaching and networking with fellow entrepreneurs (a micro cluster), market linkages

Economies of scale decreases the cost of starting a businessInfrastructure

:

Lab and production facilities, Office space, meeting rooms, electricity, phone, Internet, etc.

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Success story IIMR partnership with Industry and other stakeholders

Partnership with stakeholders and industries has lead to :More than Rs 100 Cr businessWith more than 300 start ups engaged+ Bigger Private players• Created demand for sorghum through diversification in sorghum/millet

food processing technologies and their commercialization.• Creating awareness among the urban and rural households on value

added RTE products of sorghum/millet.• Many entrepreneurs to take up sorghum/millet processing.• Ensuring sustainability and availability of sorghum products in the

markets.• Increasing employment potential in the rural economy

Enabling R&D

Develop &

Demonstrate

Commercialise

Transfer &

Adoption through

partnerships

IIMR partnership with Industry

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• Sorghum has enormous opportunities in diverse industries

• Create and expand awareness of the nutritional benefits of sorghum food

• Target breeding programs for the correct combination of traits suitable for specific end product is the need of the day

• Need to develop high value foods with convenience to prepare with acceptable taste and texture

• Availability of identity preserved genotypes in the market could lead to increased use of sorghum in many products over the next few years

• Deployment of identity preserved systems to achieve control of seed quality production, harvesting, storage, handling, processing and marketing – Appropriate Value chains

Take home message


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Elsevier publicationTo be released in June 2018

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6/11/2018Dr. Vilas Tonapi: Proposed work Plan 52

Thanks

Ensuring Legitimate Place For Millets in Global Food Basket

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�An industrial perspective of breeding sorghum �- The need of the hourSlide Number 2Slide Number 3Slide Number 4Slide Number 5Slide Number 6Slide Number 7Domestic consumption of milletsSlide Number 9Industrial Perspective: Total Plant UtilizationSlide Number 11STRATEGIES Slide Number 13�Why�Lower �demand �for �Sorghum?�Slide Number 15Slide Number 16Slide Number 17Slide Number 18Slide Number 19Slide Number 20Slide Number 21Slide Number 22Slide Number 23Slide Number 24Slide Number 25Slide Number 26Brown Midrib sweet sorghum biomass �for ethanol production�Slide Number 28Slide Number 29Rural and urban incidences of hunger (food-energy deficiency)Slide Number 31Slide Number 32Slide Number 33Slide Number 34Slide Number 35Slide Number 36Slide Number 37Slide Number 38Slide Number 39ICAR-IIMR Pioneers in value added food products �and entrepreneurshipSlide Number 41Slide Number 42Eatrite Sorghum productsSlide Number 44Slide Number 45Slide Number 46Slide Number 47Slide Number 48Success story IIMR partnership with Industry and other stakeholdersSlide Number 50Slide Number 51Slide Number 52

An industrial perspective of breeding sorghum - The need of the … · 2018-06-15 · (Dried...

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