RRI.CO.ID, Jakarta - Sorghum, a resilient and fiber-rich crop long overlooked in Indonesia, is now being championed as a strategic alternative to wheat and rice in efforts to strengthen national food security.

The Indonesian National Research and Innovation Agency (BRIN) is spearheading this initiative by developing healthy, gluten-free sorghum-based noodles as part of its push for local food diversification.

Head of BRIN’s Research Center for Process Technology (PRTP), Hens Saputra, emphasized in Jakarta on Wednesday, January 21, 2026, the importance of food sovereignty through the use of alternative staples.

“Sorghum may not yet be widely known, but it is highly suitable for cultivation in Indonesia and resistant to extreme weather,” he explained, as quoted by Antara.

Hens Saputra noted that Indonesia’s heavy reliance on imported wheat poses a challenge, given that the crop cannot be optimally grown domestically. At the same time, demand for bread and noodles continues to rise, creating an opportunity for sorghum-based products to serve as a sustainable and healthier substitute.

To accelerate adoption, BRIN is collaborating with private companies to conduct technology transfer training, ensuring sorghum noodles can be produced and utilized more widely.

Hens Saputra expressed hope that this innovation would pave the way for an integrated sorghum industry, extending beyond food to animal feed, renewable energy such as ethanol and biomass, and other sectors.

“The establishment of a sorghum noodle industry is expected to spur the growth of small and medium enterprises, create business opportunities for local communities, and attract partnerships, including from abroad,” Saputra said.

Currently, sorghum is already being developed into a variety of products, including sugar, soy sauce, and flour. Beyond food, researchers are exploring its potential in skincare, with sorghum-based face mist among the innovations under development.

By positioning sorghum as a versatile and climate-resilient crop, BRIN aims to reduce dependence on imports, diversify Indonesia’s food sources, and strengthen long-term resilience in the face of global supply challenges. ***