Introduction: Sorghum (Sorghum bicolor (L.) Moench) is, with around 400 ha cultivated annually, still considered a minor crop in Switzerland. Only approximately 10 % thereof is used for grain production. Nevertheless, sorghum holds considerable potential for climate-resilient cropping systems. As a C4 plant with an extensive root system and water use efficiency strategies, it exhibits high drought tolerance compared to more commonly cultivated crops. Furthermore, pest pressure on sorghum remains low in Switzerland, making it a promising alternative in certain regions, where it could contribute to more sustainable cropping systems. Its gluten-free grain and high biomass production make it suitable for both food and feed applications. In order to increase its attractiveness to farmers through value-added uses, the project “RiSorgo” aims to assess the agronomic performance of commercially available grain sorghum varieties and their suitability for processing into pasta under Swiss conditions. Methods: During two years, 15 grain sorghum varieties from four different breeding programs were tested in small plot field trials in Switzerland in Cadenazzo (2024 and 2025) and in Zurich (2025) with a row distance of 50 cm. Agronomic traits such as early vigour, tillering, lodging, panicle numbers, plant height, panicle emergence and yield were evaluated. In addition, four selected varieties were cultivated on larger surfaces on a farmers’ field to provide material for pasta production by a local food processor. The harvested grain was analysed for quality parameters relevant to pasta production, and used in test processing to assess technological suitability (data not yet available). Results: Preliminary results indicate considerable variability among varieties for the agronomic parameters at the different sites and years. All genotypes reached maturity and average water content at harvest was 27 ± 6 %. Mean yield was 46 ± 27 dt/ha, and some varieties showed promising performance under the specific climatic conditions at Cadenazzo and Zurich. Plant density was, on average, lower than intended (14.3 ± 7.7 plants/m²) and showed a high variability. An average of 0.7 ± 0.7 tillers per plant and 1.3 ± 0.4 panicles per plant were recorded. Despite a hail storm in 2024 in Cadenazzo, most plants recovered through renewed tillering, reached maturity, and produced a modest harvest. One variety, however, could not be harvested in either year in Cadenazzo due to severe lodging, likely caused by Fusarium stalk rot (Fusarium spp.), although it performed well in Zurich. Conclusion: These initial results support the potential of grain sorghum as a locally produced, gluten-free raw material in Switzerland. However, variety selection remains a critical factor, as performance varied considerably across locations and years. The planned continuation of field trials in 2026, along with the analysis of processing characteristics and pasta quality will provide a more robust basis for evaluating the value of cultivation and use (VCU) of sorghum varieties from field to fork. This will help refine recommendations for both sorghum cultivation and its suitability for food applications. The trials are part of the project RiSorgo «Dal forcone alla forchetta: test vaRietale e di pastificazione di Sorgo da granella in Ticino» in partnership with, Agridea, Agroscope, Agricultural Advisory Office of the Canton of Ticino, Monia Caramma (sustainable food researcher) and Sorghum ID, and were co-funded by the FOAG.