Ethiopian scientists have developed a new sorghum variety that could lead to multiple yields annually. The new sorghum variety is expected to produce yields two to three times a year with continuous water supply and at least once during water scarcity, said Gethaun Mekuriya, Ethiopia’s minister of science and technology. One of the new variety’s unique characteristics, according to Talegeta Loul, general manager of Ethiopia-based Re-nature Eternal Life Agro Processing SC, is that it can produce yields for seven to ten growing years without the need for ploughing.  According to Loul, the research team received a small grant from the Ethiopian Ministry of Science and Technology in May 2015, which facilitated genetic treatment of cereal crops such as Sorghum and teff — an ancient grain from Ethiopia and Eritrea that is ground into flour and is used to make the traditional bread and injera: a flat, pancake-like product. Click here to read more on the sorghum variety. – SciDev.Net