Food Self-Sufficiency Through Sorghum, Ciamis Community Develops Alternative Food Food self-sufficiency can be realized with the availability of food access for the community Red: Intan Pratiwi

REPUBLIKA.CO.ID, Ciamis — Efforts to achieve food self-sufficiency based on local potential are being continuously strengthened by the community and higher education institutions. In Karangkamulyan Village, Ciamis Regency, residents have started developing sorghum as an alternative food source through a series of training sessions organized by the Student Executive Board (BEM) of Bakti Tunas Husada (BTH) University, Tasikmalaya. This program encourages food diversification while also increasing the economic value of sorghum as a leading commodity in the village. Head of the Food Technology Study Program at BTH University, Hadi Yusuf Faturochman, conveyed that sorghum is a plant that is adaptive to climate change and contains high nutrition, making it a potential source of healthy food. “Sorghum is rich in fiber, gluten-free, and has a low glycemic index. This is a strategic opportunity to strengthen the food security of the community,” he said. The training began with a ...