Sorghum and millets: Quality management systems

Authors: DUODU, KWAKU - University Of Pretoria; Dowell, Floyd

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/28/2018
Publication Date: 10/17/2018
Citation: Duodu, K.G., Dowell, F.E. 2018. Sorghum and millets: Quality management systems. In: Taylor, J. R. N., Duodu, K. G.m editors. Sorghum and millets: Chemistry, technology, and nutritional attributes. 2nd edition. Cambridge, United Kingdom: Woodhead Publishing. p. 421-442.
DOI: https://doi.org/10.1016/B978-0-12-811527-5.00014-9

Interpretive Summary:

Technical Abstract: Sorghum and millets find extensive use in traditional food products and for animal feed. Today, they are increasing used in modern food products, especially gluten-free and health-food products, lager beers and bioethanol. These wide uses dictate desired quality parameters for the grains and their products, which are measured by a variety of methods. The parameters mostly concern food safety, grain physical characteristics and chemical composition. Quality management systems exist for sorghum and millets from various specific statutory bodies. Their major purpose is to facilitate trade in the grains. Traceability systems for the sorghum and millets value chain also need to be introduced. Furthermore, a more multi-disciplinary approach to strengthening quality management systems for the sorghum and millets value chain is needed. The goal of this approach would be to create synergies between different types of expertise relevant for the sorghum and millets value chain and importantly must include the consumer.