Nigeria’s semi-arid regions provide the perfect environment for cultivating sorghum. This drought-tolerant grain plays a vital role in food security. Once harvested, the seeds are cleaned and processed for various uses, including grinding into flour for baking, preparing porridge, or brewing beverages. Sorghum’s high nutritional value, including fibre, protein, and essential minerals, makes it a staple food in Nigerian households. Additionally, it is widely used as animal feed and is an emerging raw material for biofuel production. Nigerian sorghum is packaged for freshness and quality and meets the needs of local consumers and global industries seeking sustainable, nutritious grains.