Indonesia advances sorghum-based noodles to strengthen national food security

Indonesia is stepping up efforts to enhance food security and dietary diversification by promoting noodles made from sorghum, a locally adaptable and climate-resilient crop. This is reported by ANTARA. The initiative is being driven by the country’s national research and innovation authorities as part of a broader strategy to reduce dependence on imported staples.

Officials say Indonesia’s long-term food sovereignty depends on expanding the use of alternative crops beyond rice and maize. Sorghum has been identified as a promising option due to its suitability for local growing conditions, high fibre content and resilience to extreme weather.

Despite strong domestic demand for bread and noodles, wheat cannot be cultivated efficiently in Indonesia, making the country reliant on imports. This imbalance has encouraged researchers to explore non-wheat alternatives, including sorghum-based, gluten-free noodles that can meet consumer demand while supporting domestic agriculture.

The development of sorghum noodles is also intended to support technology transfer and skills development, enabling wider adoption of sorghum processing at the community level. Authorities view this as a step towards building an integrated sorghum value chain, linking cultivation, processing and consumption.

Beyond human food, sorghum is seen as a versatile crop with applications in animal feed, renewable energy sources such as ethanol and biomass, and other industrial uses. Policymakers believe that expanding sorghum production could generate new economic opportunities, particularly for small and medium-sized enterprises, while strengthening rural livelihoods.

In addition to noodles, a range of sorghum-based products is already under development, including flour, sugar and fermented seasonings. Researchers are also exploring its potential use in non-food sectors, highlighting the crop’s broader economic and industrial value.

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