Sorghum

Sorghum, Sorghum bicolor, is a cereal crop in the grass family Poaceae. Native to Africa, it was domesticated in prehistoric times and is now grown in warm, dry regions around the world. Sorghum is one of the major cereal crops used for food, animal feed, and industrial purposes.

Description and cultivation: Sorghum is an annual grass up to about 3 meters tall. It bears compact or open panicles with seeds that range in color from white to red, brown or black. It is valued for its drought tolerance and ability to thrive in hot, dry climates. It is a C4 plant with efficient water use and is widely grown in semi-arid regions. Major producers include the United States, India, Nigeria, Mexico, Sudan, and Australia.

Uses: Grain sorghum is milled into flour or used whole in porridge, flatbreads, and other dishes. It is gluten-free. Sorghum also serves as animal feed and forage, and sweet sorghum is processed for syrup. The grain can be malted for beer and is used for ethanol and other biofuels in some regions.

Nutrition and processing: Sorghum provides carbohydrates, protein, fiber, and minerals such as iron and phosphorus. Whole grains retain more nutrients. Because of drought tolerance and relatively low-input requirements, sorghum plays an important role in food security in arid and semi-arid regions.