New baking and bio-charcoal production techniques have been introduced to women farmers in kano, Nigeria so they can benefit from technologies for enhancing the sorghum value chain. A training-of-trainers workshop primarily focused on the use of sorghum in making bakery products such as cakes, biscuits and bread, and on producing bio-charcoal. Twenty-one women extension agents and group leaders drawn from the kano State Agricultural Development Project learned about the benefits of sorghum, food safety practices, hygiene, sanitation, and entrepreneurship during the two-day workshop organized by ICRISAT.