Sorghum  - Sorghum Bicolor

Sorghum  ( Sorghum Bicolor )

Grain sorghum is the third most important cereal crop grown in the United States and the fifth most important cereal crop grown in the world. The United States is the world's largest producer of grain sorghum followed by India and Nigeria. It is a leading cereal grain produced in Africa and is an important food source in India. Leading exporters are the United States, Australia and Argentina.

In many parts of the world sorghum has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from this versatile grain. Traditional food preparation of sorghum is quite varied. Boiled sorghums are one of the simplest uses and small, corneous grains are normally desired for this type of food product. The whole grain may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods.

Sorghum has unique properties that make it well suited for food uses. Some sorghum varieties are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers.

Sorghum is also an important animal feed used in countries like the U.S., Mexico, South America and Australia. Good-quality sorghums are available with a nutritional feeding value that is equivalent to that of corn. Sorghum can be processed to further improve its feed value and techniques such as grinding, crushing, steaming, steam flaking, popping and extruding have all been used to enhance the grain for feeding. The products are then fed to beef and dairy cattle, laying hens and poultry and pigs, and are used in pet foods.

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