Research Associate, Perennial Sorghum Breeding
Pheonah holds a Bachelor of Science degree in Agriculture and Master of Science degree in Crop Science – Plant Breeding and Genetics from Makerere University in Kampala, Uganda. She earned her PhD in Agronomy – Plant Breeding from Louisiana State University in Baton Rouge. In her work at The Land Institute, she explores the genetic worth of Sorghum halepense, one of the most troublesome rhizomatous weeds that also carries useful genes that may be used to develop perennial grain sorghum through hybridization with Sorghum bicolor.
What drew you to work at The Land Institute?
The Land Institute is an exceptional organization – one of the few that care to promote eco-friendly agriculture, where agricultural production and biodiversity conservation work in harmony to improve livelihoods.
What Land Institute perennial crop do you look forward to eating most, and how would you prepare it?
Perennial grain sorghum can be used in flour recipes (porridge, baked bread, steamed bread), snacks (popped sorghum, biscuits/cookies), and beverages (energy soft drinks, lager beers).
What else are you passionate about (outside of work)?
Raising my daughter to be an intelligent, strong and responsible woman.
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