The book examines the effect of variety attributes on adoption and marketing of sorghum varieties. The results show that out of the five improved varieties of sorghum released to farmers in the study area, only two varieties were widely adopted (Gadam and Serena). The results on the perception of farmers variety attributes show that improved varieties had desirable production and marketing attributes and farmers consider this attributes when making the decision to adopt a new improved variety. The findings of the study imply that while developing improved seed varieties, breeders should also focus on non yield attributes like taste and ease of cooking. It is also important that both producers and consumers of sorghum be involved in the seed evaluation process.