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Super Fine Sorghum

Fine Sorghum Flour is derived from a cereal grain crop and is 100% gluten-free.  It can be used by itself or mixed with other gluten-free flours to make delicious bread, pizza dough, cakes and pastries.  Nutritionally, sorghum is a better source of protein and fibre than rice flour.

Coarse Sorghum

Coarser than fine sorghum. Sorghum remains a principal source of energy, protein, vitamins and minerals. The predominant use of sorghum is as a staple food for humans and fodder for poultry and cattle.
This staple food constitutes a dominant portion of a standard diet, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Mabele is typically inexpensive or readily available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats. It is eaten as often as every day, as a porridge, or side dish. This product is generally suitable for storage over long periods (+-6months) of time without decay.

Fine Sorghum

Sorghum ground into flour. Sorghum remains a principal source of energy, protein, vitamins and minerals. The predominant use of sorghum is as a staple food for humans and fodder for poultry and cattle.
This staple food constitutes a dominant portion of a standard diet, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Mabele is typically inexpensive or readily available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats. It is eaten as often as every day, as a porridge or side dish. This product is generally suitable for storage over long periods (+/-6months) of time without decay.

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