Why Sudan should revive sorghum and millet
Sudan’s growing dependence on imported wheat has weakened the role of locally produced sorghum and millet. War, food aid, urbanization and changing diets have reinforced the move away from traditional cereals, exposing households to rising prices and supply disruptions. Reviving these grains could strengthen food security, rural livelihoods, climate resilience and national economic independence.
How wheat came to dominate Sudan's food system
For an extended period, particularly in the decades after gaining independence, Sudan has experienced a range of issues marked by a swift transition in consumption habits from traditional cereals to wheat, especially in urban regions. Several factors are believed to have contributed to this change, including food aid, government policies, conflicts, and urbanization. Initially, national governments sought to establish economic and political relationships with foreign countries and organizations, resulting in aid and grants to Sudan in the form of food, primarily wheat. Later, these grants evolved into sales on favorable terms. Subsequently, Sudan was subjected to stringent conditions for obtaining wheat, and so on, until the population's tastes shifted from traditional grains to wheat, in which Sudan has no comparative advantage in production.
The experience of excessive reliance on imported wheat and the abandonment of traditional grains in Sudan, such as sorghum and millet, is quite paradoxical. This reliance has been passed down through generations defying the slogans repeatedly raised by the Salvation Government at the beginning of its rule in the early 1990s (e.g., He who does not own his food does not own his decision).
The experience of excessive reliance on imported wheat and the abandonment of traditional grains in Sudan, such as sorghum and millet, is quite paradoxical.
Evidence of the Sudanese shift towards wheat consumption includes: an increase in the consumption of wheat-based bread, a noticeable rise in the number of bakeries, and the purchase of locally produced grains (kisra[1]) from markets instead of making it at home as was previously the practice. As a result, a new division of labor has emerged, with women appearing in markets selling (kisra). What exacerbated this issue was urban expansion and women going to work, which made preparing (kisra) at home extremely complicated. What made the challenge even more serious was urban expansion, which led to living in relatively small complexes and apartments.
Sudan's growing food security challenge
Sudan’s increasing dependence on imported wheat has created a fragile food system that is highly exposed to conflict, inflation, foreign-exchange shortages and disruptions in global markets. At the same time, locally adapted cereals such as sorghum and millet have gradually lost their central place in urban diets, despite being better suited to Sudan’s climate and farming conditions. The current war has deepened this vulnerability by disrupting production, trade, household incomes and access to affordable bread. Food may still be available in markets, but many families can no longer afford enough to meet their daily needs. This raises an urgent question: how can Sudan reduce its dependence on wheat while restoring the role of traditional cereals in national food security?
The impact of war on food consumption
The numerous wars Sudan has witnessed, including the war of April 15, 2023, have created a growing imbalance in consumer tastes and consumption patterns. This was evident in the food aid provided by international relief organizations to displaced persons and camp residents, with wheat being a key component. As the instability persisted, the supply of wheat increased, while traditional grains became unavailable due to the difficulties experienced by displaced persons returning to their areas. With the crisis deepening, new generations emerged, finding themselves increasingly reliant on wheat as a staple food and gradually abandoning traditional grains, thus exacerbating the situation.
It is worth mentioning that the state of political and economic instability in Sudan has led to food shortage threat food security problems which has manifested itself in the inability of citizens to pay bread costs; i.e. bread is definitely available but people do not have money to buy their everyday consumption. Thus, a considerable percentage of them found themselves at the mercy of galloping inflation that eroded the purchasing power of their (already meager) cash incomes. Consequently, after each wave of inflation, it is observed that Sudanese banknotes buy a few loaves of wheat bread, meanwhile, a considerable number of children, women, and the elderly are suffering from hunger. This ultimately leads to a type of malnutrition that does not need to be measured medically or quantitatively, as it can be seen in people's eyes
The exceptional circumstances in Sudan, stemming from the war and political instability that followed April 15, 2023, have undermined all legal means of livelihood. Even in relatively stable Sudanese regions, there is a clear shortage of wheat bread. This shortage is not due to a lack of supply (bakeries are plentiful), but rather to the inability of a large segment of the population to purchase sufficient quantities to meet their immediate food needs. This finding refutes Malthus's claim that food scarcity is primarily a supply-side problem (a shortage of food production coupled with rapid population growth). Therefore, we can conclude that this demand-side deficit in food security necessitates a serious consideration of returning, even partially, to locally produced grains such as sorghum and millet. While this may seem difficult at first glance, returning to this approach now would be less costly than any subsequent attempts.
The exceptional circumstances in Sudan, stemming from the war and political instability that followed April 15, 2023, have undermined all legal means of livelihood.
Evidence suggests that Sudan is among the few countries with significant potential to rebuild its food system more sustainably. Sorghum, millet, and other traditional grains are not merely heritage crops; they are perfectly suited to the country's climate. They tolerate high temperatures and drought and require less water than wheat, making them crucial pillars for supporting and revitalizing the rural economy. If optimally invested in, they can become the cornerstone of national food security, contributing to reduced foreign currency expenditure, enhanced national dignity, and a mitigation of external pressures. Furthermore, these crops can act as a safeguard against political instability triggered by rising bread prices (as witnessed in the Arab Spring uprisings of 2011 and subsequent years).
The environmental costs of rising wheat consumption
The consumption of bread, manifested in the horizontal expansion of bakeries and a significant increase in production, has created a pressing need for energy. Herein lies the paradox: prior to the April 15th War, the government encouraged the use of cooking gas. However, after the outbreak of war, this became impossible, leading to the intensive use of forest timber. This, of course, harms the natural environment: soil erosion and degradation, declining air quality, reduced rainfall due to the decreased amount of water vapor released by trees, damage to biodiversity, and a reduced capacity to absorb carbon dioxide, thus increasing temperature.
Towards greater food security
The recent conflict in Sudan underscores a crucial lesson embodied in the fact that food security is inherently tied to national security. A country that can effectively produce its essential food is less vulnerable to external pressures and the volatility of global markets. Consequently, investing in domestic grain production transcends mere agricultural concerns; it has evolved into a strategic decision that is interconnected with economic, social, and political stability, thereby providing the state with enhanced adaptability during crises.
This Sudanese Perspectives blog post is written by Alawia Osman Mohammed (PhD): Department of Forest, University of Dalanj, Manal Mahgoub Elsheikh (MSc): Department of Economics, University of Kassala, Mohammed Idris Osman (PhD):Department of Economics, University of Gadarif, and Ohaj Ali Onour (PhD): Faculty of Law, University of Red Sea
The views expressed in this post are those of the authors, and do not necessarily reflect the opinions of the SNAC project or CMI.
[1] Traditional Sudanese bread, which is very thin, represent a staple food in most parts of Sudan and usually made from sorghum flour and eaten with various Sudanese stews.
