Sorghum Whole Grains
Sorghum grain is nutritious, gluten-free and versatile, and can be used as a substitute to rice and other staple grains.
How to Use
As a grain, cook for 60-80 minutes in a pot with the lid on stovetop, or in a rice cooker, with 4 to 5 times as much water.
Wholly Grain is a social enterprise that creates sorghum products such as packed grains, sorghum flour and popped sorghum in the hopes of improving the livelihoods of Filipino farmers.
Founded in the Ateneo de Manila University by a School of Management Business Accelerator (SOMBA) thesis group, Wholly Grain was created out of the desire to help local farmers in Pinili, Ilocos Norte transition to more sustainable & climate-resistant crops. Wholly Grain envisions a Philippines that has achieved food security and agricultural sustainability.