Sorghum (<i>Sorghum bicolor</i>) as a Functional Food: Expansion Potential, Sustainable Economy and Policy in East Manggarai

Abstract Sorghum ( Sorghum bicolor ) is recognized as a functional food due to its versatile health, and nutritional benefits. In East Manggarai Regency sorghum was initially introduced but has seen a resurgence in the past five years. The study aims to describe sorghum from its expansion potential and economic as well as policy sustainability. The research was conducted in two purposively selected sub-districts, Lamba Leda Selatan and Borong. These locations were chosen due to their significant development of sorghum cultivation over the past five years. A random sampling method was used to select 48 households from the population of existing sorghum farmers. Data were collected through questionnaires, FGDs, and in-depth discussions. Data were analyzed descriptively by calculating mean values, standard deviations, and coefficient of variations. Results found that sorghum is cultivated simple management technique after harvesting rice and corn. On average, the area for the sorghum crop was 0.69 ± 0.36 ha, with a productivity of 1511.37/ha. From an economic sustainability perspective, sorghum is recognized as economically profitable within the community, as indicated by an RCR (Revenue-Cost Ratio) value of 2.45. Additionally, the efficient and productive use of capital, labor, and land underscores its viability. The study also highlights the supportive role of policy and regulatory frameworks in promoting sorghum cultivation. To enhance these outcomes, further efforts should focus on optimizing land use to maximize productivity while ensuring sustainable environmental management.