Online Reporter
Word From The Market
Tina Nleya
TRADITIONAL GRAINS are here to stay.
As Zimbabwe faces increasing climate variability and extreme weather patterns, the resurgence of traditional grains such as sorghum, pearl millet and finger millet has become a beacon of resilience and opportunity, especially for farmers in the drier agro-ecological regions.
According to the Second Round Crop, Livestock and Fisheries Assessment (CLAFA-2) Report 2024/2025, the area under traditional grains increased by 7 percent from 405 116 hectares (ha) in the previous season to 434 374ha, surpassing the national target by 4 percent.
Production has also risen sharply, with sorghum reaching 436 784 tonnes (t), pearl millet at 188 261t and finger millet at 9 605t.
The increase is testament to the suitability of these grains in hot, dry regions where rainfall is erratic and maize often fails.
Why traditional grains matter
Traditional grains are drought-tolerant, require fewer inputs and have a shorter maturity cycle compared to maize. They thrive where other crops struggle, offering food and income security for communities in the southern and western parts of the country, including districts in Matabeleland, Masvingo and Midlands.
More importantly, they are a nutritional goldmine. For example, finger millet contains three times more calcium than milk, while sorghum has high protein and antioxidant content, aiding in blood sugar regulation and digestive health. These health benefits are fuelling increased domestic consumption of the grains among health-conscious individuals.
Consumers in Zimbabwe and across the region are increasingly opting for nutritious, homegrown alternatives to processed staples like white bread, white rice and refined maize meal.
Traditional grains are rich in fibre, low in gluten and provide key micronutrients such as iron, magnesium and zinc.
This makes them highly recommended for people managing diabetes, hypertension and heart conditions.
In local supermarkets, sorghum meal and millet meal are finding space on shelves once dominated by maize meal.
Bakeries, food processors and even breweries are turning to these grains for product diversification — from sorghum-based porridge and sadza to gluten-free flour and even health drinks. This shift is not just a trend — it is a structural change in consumer behaviour and market demand. And smart farmers are taking notice.
A growing number of private sector players are recognising the value of these crops. Processors like National Foods, Silo Foods Pvt Ltd, Four Seasons Pvt Ltd and Utsanzi are producing flour, malt and instant porridge from traditional grains. Their backward integration practices ensure a ready market for farmers.
Stock feed manufacturers are also tapping into this resource, just as in countries like China, Canada and Australia, where traditional grains form part of livestock feeds.
To encourage production, the Government has included traditional grain seeds in the Presidential Input Scheme and offered a 20 percent premium on producer prices.
These policy measures have provided the much-needed assurance to farmers, strengthening their willingness to grow these crops.
Integrating traditional grains into daily life
Despite their benefits, traditional grains still face challenges. Chief among them is consumer preference — many Zimbabweans continue to favour maize.
To build sustainable demand, there is a need for broader policy interventions on the consumption side. Integrating traditional grains into school meals, tertiary institution cafeterias and public hospital menus can normalise consumption and improve national nutrition diversity.
The CLAFA-2 Report also reveals a strategic shift towards agroecological tailoring, allocating crops based on their suitability to different regions. This approach has significantly contributed to the increase in yield and production of traditional grains. For instance, Matabeleland North recorded 76 043t of sorghum, up from just 567t in 2023, a clear indication that proper crop selection, combined with support, yields results.
The trend is clear: traditional grains are not just a fallback option — they are a viable, nutritious and climate-smart solution for Zimbabwe’s agriculture sector.
As global temperatures rise and rainfall becomes more unpredictable, investment in and promotion of traditional grains is no longer optional — it is essential.
For traditional grains to continue thriving, support must go beyond inputs.
Investment in storage, value addition, packaging and branding is needed to enhance their market appeal. Moreover, continued partnerships between AMA, private sector players and Government agencies will be key to unlocking the full potential of these crops.
Tina Nleya is AMA’s marketing and public relations manager. She can be contacted on email: [email protected]. Word From The Market is a column produced by AMA to promote market-driven production.
Online Reporter