01941naa a2200193 a 450000100080000000500110000800800410001910000210006024500660008126000090014752013560015665000110151265000220152365000200154565000100156565300110157565300210158677301400160714773252018-06-12       1992    bl uuuu     u00u1 u    #d1 aSCHAFFERT, R. E.  aThe use of sorghum for food in Brazil.h[electronic resource]  c1992  aThe potential demand for composite flours in Brazil is great because the consumption of wheat is greater than production. The low cost of imported wheat after the Second World War contributed to a change in the eating habits of Brazilians, substituting many traditional foods for products made with wheat flour. Since 1976 the Government has spent approximately US$1 billion annually on importing and subsidizing the consumption of wheat. EMBRAPA has developed technologies for the preparation and use of several composite flours, including the production and use of a composite sorghum flour. Many products have been made, tested and accepted in various regions of Brazil. A composite flour made from sorghum is superior to that of maize for some products, because maize flour alters the color and taste of the end product and sorghum flour does not. The use of composite flour is Brazil is technically viable, but it has not been economically viable because subsdized wheat flour costs less. In 1987 the subsidy of wheat was removed, and this triggered the use of several composite flours. There appears to be a demand for sorghum for human consumption in the semi-arid Northeast of Brazil. The national Maize and Sorghum Research Center of EMBRAPA is currently developing new white, vitreous-seeded sorghum cultivars suitable for human consumption.  aBrazil  aNutrição Humana  aSorghum Bicolor  aSorgo  aBrasil  aHumana nutrition  tIn: GOMEZ, M. I.; HOUSE, L. R.; ROONEY, L. W.; DENDY, D. A. V. Utilization of sorghum and millets. Patancheru: ICRISAT, 1992. p. 95-97.