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RESEARCH PROGRAM IN TANZANIA
World food demand is high while supply
is low. The demand is in all crops, but
for cereal crops which makes the main
food and feeds to livestock is by far
very high. Sorghum Sorghum bicolor
also called mtama in East Africa
is an important cereal crop in Tanzania.
Its importance ranks second to maize the
two of which are probably the principal
staple food grain being cultivated in
Tanzania. It is the fifth most important
cereal in the world and major staple in
the diets of the people of semi-arid
Tropics. Other cereal crops include
maize, wheat, millet, oats and rye.
Unlike maize, sorghum is a drought
tolerant crop. For this reason it is
cultivated extensively by resource poor
farmers who have little access to inputs
in drier areas (with annual rainfall
less than 500 mm) e.g. Singida, Dodoma,
Shinyanga, Mtwara and Lindi regions
where rainfall limits the successful
production of other cereals particularly
maize. In such areas sorghum forms major
staple and is traditionally
inter-cropped in various combinations
with legumes, cassava and bulrush
millet.
Sorghum is considered as a drought
tolerant crop due to;
q
Its ability to interrupt growth
and remain dormant during drought period
and resuming growth after rains,
q
Higher resistance to desiccation,
low transpiration ratio and larger
number of fibrous roots with ability to
produce crop from tillers /branches
developed after rains.
q
Water requirements are relatively
high just before, during and after
booting stage.
Sorghum grains are primarily used as
human food in various forms e.g.
preparations of ugali, porridge
or is cooked like rice. Also sorghum is
malted, popped and several other local
preparations can be made. Therefore
Research is paying great attention on
developing stable cultivars and hybrids
with high grain yield, tolerant to pests
and disease, appropriate maturity period
and acceptable grain characteristics for
local human consumption and livestock
feed.
Maize Zea mays originated from
Mexico is considered as the first staple
food crop in Tanzania as its cultivation
is distributed almost every where,
though the following regions are said to
be more favorable for maize production
known as the Big Four, these are
Ruvuma, Rukwa, Iringa and Mbeya. Others
include Arusha, Kilimanjaro, Tanga and
Morogoro. Maize production trend
fluctuates from time to time due to
unrealistic weather conditions, thus in
1975 /76 a National Maize project funded
by World Bank was initiated to boost up
production per hectare basis. In
conformity to this aspect, Research has
been trying to develop some high
yielding and early maturing varieties
which can tolerate pests and disease
infestations having response in
adaptability toward physical and
environmental conditions.
Varieties
There are good number of varieties
(hybrids & composites) recommended to
different areas of cultivation. These
varieties will differ from one area to
another due to change of climatical
conditions.
The Legume crop spp covered include the
following; cowpea Vigna unguiculata
green grams Phaseolus aurens, P.
mungo, pigeonpea Cajanus cajan
and soybean Glycine max. Other
legume crops which are common along the
coastal line especially Mtwara, Lindi,
Tanga and Ruvuma are bambaranuts and
Fiwi. Legume crops are important source
of protein and are essential adjuncts to
predominantly cereal-based diet and
enhance the biological value of the
protein consumed. In order to reduce
malnutrition problems especially in the
developing countries it is therefore
important that people should be
encouraged to produce legumes which
usually posses 20-40% protein for body
building and body energy. Protein
obtained from eggs, fish and meat etc.
the typical food-stuffs which are scarce
and have relatively higher prices (esp.
around Mtwara) should be substituted by
cowpea, beans, soybean, greengrams etc.
which have low prices and easily
available comparatively. Besides body
building capacity they (legume) have,
legumes have ability of manufacturing
Nitrogenous fertilizers which is mostly
needed by the other plants in the soil.
The capacity is said to raise up to 40
kg-h where legumes have well flourished.
It is easy to deal with production of
legumes for it doesn't take long to
maturity (about 60-80 days) from
planting to harvesting and can be
established in a wide range of soil
types. Apart from the above uses,
legumes can be used for feeding
livestock, medicinal, purposes and also
oil can be extracted.
SORGHUM
/MILLETS, MAIZE AND GRAIN LEGUMES
SUB-PROGRAM IN SOUTHERN ZONE
Staffing
Naliendele Agricultural Research
Institute is involved in Zonal
coordination of the program, however,
the lead scientist in the department and
who is the National Coordinator for the
Program is based at ARI-Ilonga which is
in the Eastern Zone. The staff
disposition in the Cereal and Grain
Legume in the Southern Zone is made up
of three (3) members; one researcher,
one field officer and one field
assistant who is based in Nachingwea.
Researchers
q
Dr. J.K Mligo - Program
Lead Scientist, National Coordinator
(Legumes) based at ARI Ilonga
1.
Dr. Omari K Mponda -
Assisting Program Scientist.
2.
Mr. Benn A Mpangala - Field
Officer
3.
Mr. Januarius Minga -
Scientist
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