Sorghum grains (seeds) have to be protected against weevils and it has to be dried in a well cleaned area to avoid contamination of other materials as well as pests and diseases. Aeration is also an important management tool for maintaining grain quality in sorghum storage as it extends the storage life of grain by removing odors, preventing moisture accumulation and controlling conditions conducive to mold growth and insect activity.
When the sorghum grains are well dried, they are threshed, winnowed and stored in clean, dry and aerated place.
Sorghum is used for various products ranging from porridge, paste (umutsima), cooked grains ( impengeri), sorghum beer and other sorghum flour based products: biscuits, cakes, bread,
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