Commercial sorghum
Encyclopedia
Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum
(often S. bicolor
). These plants are used for grain, fibre and fodder
. The plants are cultivated in warmer climates worldwide. Commercial Sorghum species are native to tropical and subtropical regions of Africa
and Asia
, with one species native to Mexico
.
Other names include durra, Egyptian millet, feterita, Guinea corn, jwari ज्वारी (Marathi
), jowar, juwar, milo, maize, shallu, Sudan grass, cholam (Tamil), jola (Kannada), jonnalu (Telugu), gaoliang (:zh:高粱), great millet, kafir corn, dura, dari, mtama, and solam.
and Sudan
— indicating its domestication took place there. However, note Zohary and Hopf, "the archaeological exploration of sub-Saharan Africa is yet in its early stages, and we still lack critical information for determining where and when sorghum could have been taken into cultivation." Although rich finds of S. bicolor
have been recovered from Qasr Ibrim
in Egyptian Nubia
, the wild examples have been dated to circa 800–600 BCE, and the domesticated ones no earlier than CE 100. The earliest archeological evidence comes from sites dated to the second millennium BC in India
and Pakistan
— where S. bicolor is not native. These incongruous finds have been interpreted, according again to Zohary and Hopf,
Most cultivated varieties of sorghum can be traced back to Africa, where they grow on savanna lands. During the Muslim Agricultural Revolution
, sorghum was planted extensively in parts of the Middle East
, North Africa
and Europe
. The name "sorghum" comes from Italian "sorgo", in turn from Latin "Syricum (granum)" meaning "grain of Syria".
Despite the antiquity of sorghum, it arrived late to the Near East. It was unknown in the Mediterranean area into Roman
times. Tenth century records indicate it was widely grown in Iraq
, and became the principal food of Kirman in Persia. In addition to the eastern parts of the Muslim world
, the crop was also grown in Egypt
and later in Islamic Spain. From Islamic Spain, it was introduced to Christian Spain and then France (by the 12th century). In the Muslim world, sorghum was grown usually in areas where the soil was poor or the weather too hot and dry to grow other crops.
Sorghum is well adapted to growth in hot, arid or semiarid areas. The many subspecies are divided into four groups — grain sorghums (such as milo), grass sorghums (for pasture and hay), sweet sorghum
s (formerly called "Guinea
corn", used to produce sorghum syrups), and broom corn (for brooms and brushes). The name "sweet sorghum" is used to identify varieties of S. bicolor that are sweet and juicy.
, fodder
, and the production of alcoholic beverage
s. It is drought tolerant
and heat tolerant, and is especially important in arid
regions. It is an important food crop in Africa
, Central America
, and South Asia
, and is the "fifth most important cereal
crop grown in the world" http://www.grains.org/index.ww. Africa
n slaves
introduced sorghum into the U.S.
in the early 17th century.
reports that 440,000 square kilometres were devoted worldwide to sorghum production in 2004. In the US, sorghum grain is used primarily as a maize
(corn) substitute for livestock feed because their nutritional values are very similar. Some hybrids commonly grown for feed have been developed to deter birds, and therefore contain a high concentration of tannins and phenolic compounds, which causes the need for additional processing to allow the grain to be digested by cattle.
, sorghum flour, porridge
and molasses
.
Bhakri
(jolada rotti
in northern Karnataka
), a variety of unleavened bread
usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra
state and northern Karnataka
state. In eastern Karnataka and the Rayalaseema
area of Andhra Pradesh
, roti
(jonna rotte) made with sorghum is the staple food.
In South Africa, sorghum meal is often eaten as a stiff porridge much like pap. It is called mabele in Northern Sotho and "brown porridge" in English. The porridge can be served with maswi - soured milk - or merogo - a mixture of boiled greens (much like collard greens or spinach).
In the cuisine of the Southern United States
, sorghum syrup is used as a sweet condiment
, usually for biscuits, corn bread, pancakes, hot cereals or baked beans. It was used as the unavailable maple syrup
is used in the North, although it is uncommon today.
In Arab cuisine
, the unmilled grain is often cooked to make couscous
, porridge
s, soup
s, and cake
s. Many poor use it, along with other flour
s or starch
es, to make bread
. The seed
s and stalk
s are fed to cattle
and poultry
. Some varieties have been used for thatch, fencing
, basket
s, brush
es and broom
s, and stalks have been used as fuel
. Medieval Islamic texts list medical uses for the plant
.
Sorghum seeds can be popped in the same manner as popcorn
(i.e., with oil or hot air, etc.), although the popped kernels are smaller than popcorn (see photo on the right).
Sorghum sometimes is used for making tortilla
s (e.g., in Central America). In El Salvador, they sometimes use sorghum (maicillo) to make tortillas when there is not enough corn.
Since 2000, sorghum has come into increasing use in homemade and commercial breads and cereals made specifically for the gluten-free diet
.
, sorghum is the most important ingredient for the production of distilled beverage
s, such as maotai
and kaoliang
, as seen in the 1987 film Red Sorghum
.
In southern Africa
, sorghum is used to produce beer
, including the local version of Guinness
. In recent years, sorghum has been used as a substitute for other grain in gluten-free beer. Although the African versions are not "gluten
-free", as malt extract is also used, truly gluten-free beer using such substitutes as sorghum or buckwheat are now available. Sorghum is used in the same way as barley
to produce a "malt
" that can form the basis of a mash
that will brew a beer
without gliadin
or hordein
(together "gluten
") and therefore can be suitable for coeliacs or others sensitive to certain glycoproteins.
In November 2006, Lakefront Brewery
of Milwaukee, Wisconsin
, launched its "New Grist" gluten-free beer, brewed with sorghum and rice
. It is one of its most successful lines. It is aimed at those with celiac disease, although its low-carb content also makes it popular with health-minded drinkers.
On December 20, 2006, Anheuser-Busch
of St. Louis, Missouri, announced the release of their new "Redbridge" beer product. This beer will be gluten-free and produced with sorghum as the main ingredient. Redbridge is the first sorghum-based beer to be nationally distributed in the United States.
African sorghum beer is a brownish-pink beverage with a fruity, sour taste. Its alcohol content can vary between 1% and 8%. African sorghum beer is high in protein, which contributes to foam
stability, giving it a milk-like head. Because this beer is not filtered, its appearance is cloudy and yeasty, and may also contain bits of grain. This beer is said to be very thirst-quenching, even if it is traditionally consumed at room temperature.
African sorghum beer is a popular drink primarily amongst the black community for historical reasons. African sorghum beer is said to be a traditional drink of the Zulu people of Southern Africa. It also became popular amongst the black community in South Africa because the only exception to the prohibition
, which was lifted in 1962 and only applied to black people, was sorghum beer. Sorghum beer is called bjala in northern Sotho and is traditionally made to mark the unveiling of a loved-one's tombstone. The task of making the beer falls traditionally to women. The process is begun several days before the party, when the women of the community gather together to bring the sorghum and water to a boil in huge cast iron pots over open fires. After the mix has fermented for several days, it is strained - a somewhat labor intensive task. Sorghum beer is known by many different names in various countries across Africa, including burukuto (Nigeria), pombe (East Africa) and bil-bil (Cameroon). African sorghum beer brewed using grain sorghum undergoes lactic acid fermentation
, as well as alcoholic fermentation.
The steps in brewing
African sorghum beer are: malting, mashing
, souring and alcoholic fermentation. All steps, with the exception of the souring, can be compared to traditional beer
brewing.
The souring of African sorghum beer by lactic acid fermentation is responsible for the distinct sour taste. Souring may be initiated using yogurt, sour dough starter cultures, or by spontaneous fermentation. The natural microflora of the sorghum grain maybe also be the source of lactic acid bacteria; a handful of raw grain sorghum or malted sorghum may be mixed in with the wort to start the lactic acid fermentation. Although many lactic acid bacteria strains may be present, Lactobacillus
spp. is responsible for the lactic acid fermentation in African sorghum beer.
Commercial African sorghum beer is packaged in a microbiologically active state. The lactic acid fermentation and/or alcoholic fermentation may still be active. For this reason, special plastic or carton containers with vents are used to allow gas to escape. Spoilage is a big safety concern when it comes to African sorghum beer. Packaging does not occur in sterile conditions and many microorganisms may contaminate the beer. Also, using wild lactic acid bacteria increases the chances of spoilage organisms being present. However, the microbiologically active characteristic of the beer also increases the safety of the product by creating competition between organisms. Although aflatoxins from mould were found on sorghum grain, they were not found in industrially produced African sorghum beer.
(stem fibres) can also be made into excellent wallboard for house building, as well as biodegradable packaging. It does not accumulate static electricity, so it is also being used in packaging materials for sensitive electronic equipment.
Little research has been done to improve sorghum cultivar
s because the vast majority of sorghum production is done by subsistence farmers. The crop is therefore mostly limited by insects, disease and weeds, rather than by the plant's inherent ability. To improve the plant's viability in sustaining populations in drought-prone areas, a larger capital investment would be necessary to control plant pests and ensure optimum planting and harvesting practices.
In November 2005, however, the US Congress passed a Renewable Fuels Standard as part of the Energy Policy Act of 2005
, with the goal of producing 30 billion litres (8 billion gallons) of renewable fuel (ethanol) annually by 2012. Currently, 12% of grain sorghum production in the US is used to make ethanol.
An AP article claims that sorghum-sap-based ethanol has four times the energy yield as corn-based ethanol, but is on par with sugarcane.
Grain sorghum is usually planted with a commercial corn seeder at a depth of 2–5 cm, depending on the density of the soil (shallower in heavier soil). The goal in planting, when working with fertile soil, is 50,000 to 300,000 plants per hectare. Therefore, with an average emergence rate of 75%, sorghum should be planted at a rate of 2–12 kg of seed per hectare.
Yields have been found to be boosted by 10–15% when optimum use of moisture and sunlight are available, by planting in 25 cm rows instead of the conventional 1-meter rows.
Sorghum, in general, is a very competitive crop, and does well in competition with weeds in narrow rows. Sorghum produces a chemical compound called sorgoleone, which the plant uses to combat weeds. The chemical is so effective in preventing the growth of weeds it sometime prohibits the growth of other crops harvested on the same field. To address this problem, researchers at the Agricultural Research Service
found two gene sequences believed to be responsible for the enzymes that secrete the chemical compound sorogoleone. http://www.ars.usda.gov/is/pr/2010/100615.htm The discovery of these gene sequences will help researchers one day in developing sorghum varieties that cause less soil toxicity and potentially target gene sequences in other crops to increase their natural pesticide capabilities, as well.
Insect and diseases are not prevalent in sorghum crops. Birds, however, are a major source of yield loss. Hybrids with higher tannin
content and growing the crop in large field blocks are solutions used to combat the birds. The crop may also be attacked by corn earworms, aphids, and some Lepidoptera
larva
e, including turnip moths
.
It is a very high nitrogen
-feeding crop. An average hectare producing 6.3 tonnes of grain yield requires 110 kg of nitrogen, but relatively small amounts of phosphorus and potassium (15 kg of each).
Sorghum’s growth habit is similar to that of maize, but with more side shoots and a more extensively branched root system. The root system is very fibrous, and can extend to a depth of up to 1.2 m. The plant finds 75% of its water in the top metre of soil, and because of this, in dry areas, the plant’s production can be severely affected by the water holding capacity of the soil. The plants require up to 70–100 mm of moisture every 10 days in early stages of growth, and as sorghum progresses through growth stages and the roots penetrate more deeply into the soil to tap into hidden water reserves, the plant needs progressively less water. By the time the seed heads are filling, optimum water conditions are down to about 50 mm every 10 days. Compacted soil or shallow topsoil can limit the plant's ability to deal with drought by limiting its root system. Since these plants have evolved to grow in hot, dry areas, it is essential to keep the soil from compacting and to grow on land with ample cultivated topsoil.
Wild species of sorghum tend to grow to a height of 1.5–2 m; however, due to problems this height created when the grain was being harvested, in recent years, cultivars with genes
for dwarfism
have been selected, resulting in sorghum that grows to between 60 and 120 cm tall.
Sorghum's yields are not affected by short periods of drought as severely as other crops such as maize, because it develops its seed heads over longer periods of time, and short periods of water stress do not usually have the ability to prevent kernel development. Even in a long drought severe enough to hamper sorghum production, it will still usually produce some seed on smaller and fewer seed heads. Rarely will one find a kernelless season for sorghum, even under the most adverse water conditions. Sorghum's ability to thrive with less water than maize may be due to its ability to hold water in its foliage better than maize. Sorghum has a waxy coating on its leaves and stems which helps to keep water in the plant, even in intense heat.
Sorghum
Sorghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents...
(often S. bicolor
Sorghum bicolor
Sorghum bicolor, commonly called sorghum and also known as durra or jowari, is a grass species cultivated for its edible grain. Sorghum originated in northern Africa, and is now cultivated widely in tropical and subtropical regions. S. bicolor is typically an annual, but some cultivars are...
). These plants are used for grain, fibre and fodder
Fodder
Fodder or animal feed is any agricultural foodstuff used specifically to feed domesticated livestock such as cattle, goats, sheep, horses, chickens and pigs. Most animal feed is from plants but some is of animal origin...
. The plants are cultivated in warmer climates worldwide. Commercial Sorghum species are native to tropical and subtropical regions of Africa
Africa
Africa is the world's second largest and second most populous continent, after Asia. At about 30.2 million km² including adjacent islands, it covers 6% of the Earth's total surface area and 20.4% of the total land area...
and Asia
Asia
Asia is the world's largest and most populous continent, located primarily in the eastern and northern hemispheres. It covers 8.7% of the Earth's total surface area and with approximately 3.879 billion people, it hosts 60% of the world's current human population...
, with one species native to Mexico
Mexico
The United Mexican States , commonly known as Mexico , is a federal constitutional republic in North America. It is bordered on the north by the United States; on the south and west by the Pacific Ocean; on the southeast by Guatemala, Belize, and the Caribbean Sea; and on the east by the Gulf of...
.
Marathi language
Marathi is an Indo-Aryan language spoken by the Marathi people of western and central India. It is the official language of the state of Maharashtra. There are over 68 million fluent speakers worldwide. Marathi has the fourth largest number of native speakers in India and is the fifteenth most...
), jowar, juwar, milo, maize, shallu, Sudan grass, cholam (Tamil), jola (Kannada), jonnalu (Telugu), gaoliang (:zh:高粱), great millet, kafir corn, dura, dari, mtama, and solam.
Origin
The last wild relatives of commercial sorghum are currently confined to Africa south of the Sahara — although Zohary and Hopf add "perhaps" YemenYemen
The Republic of Yemen , commonly known as Yemen , is a country located in the Middle East, occupying the southwestern to southern end of the Arabian Peninsula. It is bordered by Saudi Arabia to the north, the Red Sea to the west, and Oman to the east....
and Sudan
Sudan
Sudan , officially the Republic of the Sudan , is a country in North Africa, sometimes considered part of the Middle East politically. It is bordered by Egypt to the north, the Red Sea to the northeast, Eritrea and Ethiopia to the east, South Sudan to the south, the Central African Republic to the...
— indicating its domestication took place there. However, note Zohary and Hopf, "the archaeological exploration of sub-Saharan Africa is yet in its early stages, and we still lack critical information for determining where and when sorghum could have been taken into cultivation." Although rich finds of S. bicolor
Sorghum bicolor
Sorghum bicolor, commonly called sorghum and also known as durra or jowari, is a grass species cultivated for its edible grain. Sorghum originated in northern Africa, and is now cultivated widely in tropical and subtropical regions. S. bicolor is typically an annual, but some cultivars are...
have been recovered from Qasr Ibrim
Qasr Ibrim
Qasr Ibrim is an archaeological site in Lower Nubia. It was originally a major city perched on a cliff above the Nile, but the flooding of Lake Nasser after the construction of the Aswan High Dam transformed it into an island and flooded its outskirts. Qasr Ibrim is the only major archaeological...
in Egyptian Nubia
Nubia
Nubia is a region along the Nile river, which is located in northern Sudan and southern Egypt.There were a number of small Nubian kingdoms throughout the Middle Ages, the last of which collapsed in 1504, when Nubia became divided between Egypt and the Sennar sultanate resulting in the Arabization...
, the wild examples have been dated to circa 800–600 BCE, and the domesticated ones no earlier than CE 100. The earliest archeological evidence comes from sites dated to the second millennium BC in India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
and Pakistan
Pakistan
Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
— where S. bicolor is not native. These incongruous finds have been interpreted, according again to Zohary and Hopf,
- as indicating: (i) an even earlier domestication in Africa, and (ii) an early migration of domestic sorghum, from East Africa into the Indian subcontinent. This interpretation got further support because several other African grain crops, namely: pearl milletPearl milletPearl millet is the most widely grown type of millet. Grown in Africa and the Indian subcontinent since prehistoric times, it is generally accepted that pearl millet originated in Africa and was subsequently introduced into India. The center of diversity, and suggested area of domestication, for...
Pennisetum glaucum (L.) R. Br., cow pea Vigna unguiculata (L.) Walp., and hyacinth beanHyacinth beanLablab purpureus Lablab purpureus Lablab purpureus (syn. Dolichos lablab L., Dolichos purpureus L., L. niger Medikus, L. lablab (L.) Lyons, Vigna aristata Piper, and L...
Lablab purpureus (L.) Sweet show similar patterns. Their wild progenitors are restricted to Africa.
Most cultivated varieties of sorghum can be traced back to Africa, where they grow on savanna lands. During the Muslim Agricultural Revolution
Muslim Agricultural Revolution
The Arab Agricultural Revolution is a term coined by the historian Andrew Watson in his influential 1974 paper postulating a fundamental transformation in agriculture from the 8th century to the 13th century in the Muslim...
, sorghum was planted extensively in parts of the Middle East
Middle East
The Middle East is a region that encompasses Western Asia and Northern Africa. It is often used as a synonym for Near East, in opposition to Far East...
, North Africa
North Africa
North Africa or Northern Africa is the northernmost region of the African continent, linked by the Sahara to Sub-Saharan Africa. Geopolitically, the United Nations definition of Northern Africa includes eight countries or territories; Algeria, Egypt, Libya, Morocco, South Sudan, Sudan, Tunisia, and...
and Europe
Europe
Europe is, by convention, one of the world's seven continents. Comprising the westernmost peninsula of Eurasia, Europe is generally 'divided' from Asia to its east by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting...
. The name "sorghum" comes from Italian "sorgo", in turn from Latin "Syricum (granum)" meaning "grain of Syria".
Despite the antiquity of sorghum, it arrived late to the Near East. It was unknown in the Mediterranean area into Roman
Roman Empire
The Roman Empire was the post-Republican period of the ancient Roman civilization, characterised by an autocratic form of government and large territorial holdings in Europe and around the Mediterranean....
times. Tenth century records indicate it was widely grown in Iraq
Iraq
Iraq ; officially the Republic of Iraq is a country in Western Asia spanning most of the northwestern end of the Zagros mountain range, the eastern part of the Syrian Desert and the northern part of the Arabian Desert....
, and became the principal food of Kirman in Persia. In addition to the eastern parts of the Muslim world
Muslim world
The term Muslim world has several meanings. In a religious sense, it refers to those who adhere to the teachings of Islam, referred to as Muslims. In a cultural sense, it refers to Islamic civilization, inclusive of non-Muslims living in that civilization...
, the crop was also grown in Egypt
Egypt
Egypt , officially the Arab Republic of Egypt, Arabic: , is a country mainly in North Africa, with the Sinai Peninsula forming a land bridge in Southwest Asia. Egypt is thus a transcontinental country, and a major power in Africa, the Mediterranean Basin, the Middle East and the Muslim world...
and later in Islamic Spain. From Islamic Spain, it was introduced to Christian Spain and then France (by the 12th century). In the Muslim world, sorghum was grown usually in areas where the soil was poor or the weather too hot and dry to grow other crops.
Sorghum is well adapted to growth in hot, arid or semiarid areas. The many subspecies are divided into four groups — grain sorghums (such as milo), grass sorghums (for pasture and hay), sweet sorghum
Sweet sorghum
Sweet sorghum is any of the many varieties of sorghum which have a high sugar content. Sweet sorghum will thrive better under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production....
s (formerly called "Guinea
Guinea (region)
Guinea is a traditional name for the region of Africa that lies along the Gulf of Guinea. It stretches north through the forested tropical regions and ends at the Sahel.-History:...
corn", used to produce sorghum syrups), and broom corn (for brooms and brushes). The name "sweet sorghum" is used to identify varieties of S. bicolor that are sweet and juicy.
Cultivation and uses
Sorghum is used for foodFood
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals...
, fodder
Fodder
Fodder or animal feed is any agricultural foodstuff used specifically to feed domesticated livestock such as cattle, goats, sheep, horses, chickens and pigs. Most animal feed is from plants but some is of animal origin...
, and the production of alcoholic beverage
Alcoholic beverage
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines, and spirits. They are legally consumed in most countries, and over 100 countries have laws regulating their production, sale, and consumption...
s. It is drought tolerant
Xerophyte
A xerophyte or xerophytic organism is a plant which has adapted to survive in an environment that lacks water, such as a desert. Xerophytic plants may have adapted shapes and forms or internal functions that reduce their water loss or store water during long periods of dryness...
and heat tolerant, and is especially important in arid
Arid
A region is said to be arid when it is characterized by a severe lack of available water, to the extent of hindering or even preventing the growth and development of plant and animal life...
regions. It is an important food crop in Africa
Africa
Africa is the world's second largest and second most populous continent, after Asia. At about 30.2 million km² including adjacent islands, it covers 6% of the Earth's total surface area and 20.4% of the total land area...
, Central America
Central America
Central America is the central geographic region of the Americas. It is the southernmost, isthmian portion of the North American continent, which connects with South America on the southeast. When considered part of the unified continental model, it is considered a subcontinent...
, and South Asia
South Asia
South Asia, also known as Southern Asia, is the southern region of the Asian continent, which comprises the sub-Himalayan countries and, for some authorities , also includes the adjoining countries to the west and the east...
, and is the "fifth most important cereal
Cereal
Cereals are grasses cultivated for the edible components of their grain , composed of the endosperm, germ, and bran...
crop grown in the world" http://www.grains.org/index.ww. Africa
Africa
Africa is the world's second largest and second most populous continent, after Asia. At about 30.2 million km² including adjacent islands, it covers 6% of the Earth's total surface area and 20.4% of the total land area...
n slaves
Slavery
Slavery is a system under which people are treated as property to be bought and sold, and are forced to work. Slaves can be held against their will from the time of their capture, purchase or birth, and deprived of the right to leave, to refuse to work, or to demand compensation...
introduced sorghum into the U.S.
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
in the early 17th century.
| 12.0 Mt | |
| 9.3 Mt | |
| 7.9 Mt | |
| 6.6 Mt | |
| 3.9 Mt | |
| 3.1 Mt | |
| 2.9 Mt | |
| 2.5 Mt | |
| 2.3 Mt | |
| 2.0 Mt | |
| World Total | 65.5 Mt |
| Source: UN Food & Agriculture Organisation (FAO)http://faostat.fao.org/faostat/form?collection=Production.Crops.Primary&Domain=Production&servlet=1&hasbulk=0&version=ext&language=EN |
|
Use as fodder
The FAOFão
Fão is a town in Esposende Municipality in Portugal....
reports that 440,000 square kilometres were devoted worldwide to sorghum production in 2004. In the US, sorghum grain is used primarily as a maize
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
(corn) substitute for livestock feed because their nutritional values are very similar. Some hybrids commonly grown for feed have been developed to deter birds, and therefore contain a high concentration of tannins and phenolic compounds, which causes the need for additional processing to allow the grain to be digested by cattle.
Culinary use
In arid, less developed regions of the world, sorghum is an important food crop, especially for subsistence farmers. It is used to make such foods as couscousCouscous
Couscous is a Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.-Etymology:...
, sorghum flour, porridge
Porridge
Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...
and molasses
Molasses
Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for "honey". The quality of molasses depends on the maturity of the sugar cane or sugar beet,...
.
Bhakri
Bhakri
Bhakri is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Rajasthan, Gujarat, Maharashtra, Malwa, Goa and northern Karnataka . It is coarser than a roti and can be compared to a British biscuit with respect to hardness.Bhakri as...
(jolada rotti
Jolada rotti
Jolada rotti is a specialty North Karnataka unleavened Indian bread made out of jowar . The name literally translates into jowar bread....
in northern Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
), a variety of unleavened bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra
Maharashtra
Maharashtra is a state located in India. It is the second most populous after Uttar Pradesh and third largest state by area in India...
state and northern Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
state. In eastern Karnataka and the Rayalaseema
Rayalaseema
Rayalaseema is a geographic region in the state of Andhra Pradesh in India. It includes the districts of Anantapur, Chittoor, Kadapa, Kurnool. These Telugu speaking districts were part of Madras Presidency until 1953 when Telugu speaking districts of Madras presidency were carved out to form...
area of Andhra Pradesh
Andhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...
, roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
(jonna rotte) made with sorghum is the staple food.
In South Africa, sorghum meal is often eaten as a stiff porridge much like pap. It is called mabele in Northern Sotho and "brown porridge" in English. The porridge can be served with maswi - soured milk - or merogo - a mixture of boiled greens (much like collard greens or spinach).
In the cuisine of the Southern United States
Cuisine of the Southern United States
The cuisine of the Southern United States is defined as the historical regional culinary form of states generally south of the Mason Dixon Line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to Southern Missouri, Oklahoma and Texas.The most...
, sorghum syrup is used as a sweet condiment
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...
, usually for biscuits, corn bread, pancakes, hot cereals or baked beans. It was used as the unavailable maple syrup
Maple syrup
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then...
is used in the North, although it is uncommon today.
In Arab cuisine
Arab cuisine
Arab cuisine is defined as the various regional cuisines spanning the Arab World, from Morocco and Tunisia to Saudi Arabia, and incorporating Levantine, Egyptian .-History:...
, the unmilled grain is often cooked to make couscous
Couscous
Couscous is a Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.-Etymology:...
, porridge
Porridge
Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...
s, soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s, and cake
Cake
Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet and enriched baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape...
s. Many poor use it, along with other flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
s or starch
Starch
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...
es, to make bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
. The seed
Seed
A seed is a small embryonic plant enclosed in a covering called the seed coat, usually with some stored food. It is the product of the ripened ovule of gymnosperm and angiosperm plants which occurs after fertilization and some growth within the mother plant...
s and stalk
Stalk
Stalk may refer to:* Plant stem, one of two main structural axes of a vascular plant* Leaf stalk, also known as Petiole* Flower stalk, also known as Peduncle* Stalking, an act of intrusive behavior or unwanted attention towards a person...
s are fed to cattle
Cattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
and poultry
Poultry
Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...
. Some varieties have been used for thatch, fencing
Fencing
Fencing, which is also known as modern fencing to distinguish it from historical fencing, is a family of combat sports using bladed weapons.Fencing is one of four sports which have been featured at every one of the modern Olympic Games...
, basket
Basket
A basket is a container which is traditionally constructed from stiff fibres, which can be made from a range of materials, including wood splints, runners, and cane. While most baskets are made from plant materials, other materials such as horsehair, baleen, or metal wire can be used. Baskets are...
s, brush
Brush
A brush is a tool with bristles, wire or other filaments, used for cleaning, grooming hair, make up, painting, surface finishing and for many other purposes. It is one of the most basic and versatile tools known to mankind, and the average household may contain several dozen varieties...
es and broom
Broom
A broom is a cleaning tool consisting of stiff fibers attached to, and roughly parallel to, a cylindrical handle, the broomstick. It is thus a variety of brush with a long handle. It is commonly used in combination with a dustpan....
s, and stalks have been used as fuel
Fuel
Fuel is any material that stores energy that can later be extracted to perform mechanical work in a controlled manner. Most fuels used by humans undergo combustion, a redox reaction in which a combustible substance releases energy after it ignites and reacts with the oxygen in the air...
. Medieval Islamic texts list medical uses for the plant
Plant
Plants are living organisms belonging to the kingdom Plantae. Precise definitions of the kingdom vary, but as the term is used here, plants include familiar organisms such as trees, flowers, herbs, bushes, grasses, vines, ferns, mosses, and green algae. The group is also called green plants or...
.
Sorghum seeds can be popped in the same manner as popcorn
Popcorn
Popcorn, or popping corn, is corn which expands from the kernel and puffs up when heated. Corn is able to pop because, like sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. This allows pressure to build inside the kernel until an explosive...
(i.e., with oil or hot air, etc.), although the popped kernels are smaller than popcorn (see photo on the right).
Sorghum sometimes is used for making tortilla
Tortilla
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize...
s (e.g., in Central America). In El Salvador, they sometimes use sorghum (maicillo) to make tortillas when there is not enough corn.
Since 2000, sorghum has come into increasing use in homemade and commercial breads and cereals made specifically for the gluten-free diet
Gluten-free diet
A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat , barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as "dextrin"...
.
Alcoholic beverages
In ChinaChina
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
, sorghum is the most important ingredient for the production of distilled beverage
Baijiu
Baijiu , or shaojiu is a Chinese distilled alcoholic beverage. The name baijiu literally means "white liquor," "white alcohol" or "white spirits". Baijiu is often translated as "wine" or "white wine"...
s, such as maotai
Maotai
Maotai, or Moutai , is a Chinese liquor, or baijiu.It is produced in the town of Maotai , in the city of Renhuai, Guizhou province, Southwest China. It is believed that the town of Maotai possesses a unique climate and vegetation that contributes to the taste of the drink...
and kaoliang
Kaoliang
Kaoliang jiu is a strong distilled liquor, made from fermented sorghum . It is made and sold in both mainland China and Taiwan, and also popular in Korea, where it is called goryangju...
, as seen in the 1987 film Red Sorghum
Red Sorghum
Red Sorghum is a 1987 Chinese film about a young woman's life working on a distillery for sorghum liquor. It is based on a novel by Mo Yan....
.
In southern Africa
Africa
Africa is the world's second largest and second most populous continent, after Asia. At about 30.2 million km² including adjacent islands, it covers 6% of the Earth's total surface area and 20.4% of the total land area...
, sorghum is used to produce beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
, including the local version of Guinness
Guinness
Guinness is a popular Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin. Guinness is directly descended from the porter style that originated in London in the early 18th century and is one of the most successful beer brands worldwide, brewed in almost...
. In recent years, sorghum has been used as a substitute for other grain in gluten-free beer. Although the African versions are not "gluten
Gluten
Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye...
-free", as malt extract is also used, truly gluten-free beer using such substitutes as sorghum or buckwheat are now available. Sorghum is used in the same way as barley
Barley
Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...
to produce a "malt
Malt
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air...
" that can form the basis of a mash
Mashing
In brewing and distilling, mashing is the process of combining a mix of milled grain , known as the "grain bill", and water, known as "liquor", and heating this mixture...
that will brew a beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
without gliadin
Gliadin
Gliadin is a glycoprotein present in wheat and several other cereals within the grass genus Triticum. Gliadins are prolamins and are separated on the basis of electrophoretic mobility and isoelectric focusing.- Types :...
or hordein
Hordein
Hordein is a glycoprotein, present in barley and some other cereals, together with gliadin and other glycoproteins as gluten.Some people are sensitive to hordein due to disorders such as celiac disease or gluten intolerance....
(together "gluten
Gluten
Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye...
") and therefore can be suitable for coeliacs or others sensitive to certain glycoproteins.
In November 2006, Lakefront Brewery
Lakefront Brewery, Inc.
Lakefront Brewery is Milwaukee’s first microbrewery to achieve Regional Craft Brewery status, meaning 50% of its volume is all malt beers, or beers that use adjuncts to enhance rather than lighten flavor. The brewery is based in the Beerline B neighborhood of Milwaukee, Wisconsin...
of Milwaukee, Wisconsin
Wisconsin
Wisconsin is a U.S. state located in the north-central United States and is part of the Midwest. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michigan to the northeast, and Lake Superior to the north. Wisconsin's capital is...
, launched its "New Grist" gluten-free beer, brewed with sorghum and rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
. It is one of its most successful lines. It is aimed at those with celiac disease, although its low-carb content also makes it popular with health-minded drinkers.
On December 20, 2006, Anheuser-Busch
Anheuser-Busch
Anheuser-Busch Companies, Inc. , is an American brewing company. The company operates 12 breweries in the United States and 18 in other countries. It was, until December 2009, also one of America's largest theme park operators; operating ten theme parks across the United States through the...
of St. Louis, Missouri, announced the release of their new "Redbridge" beer product. This beer will be gluten-free and produced with sorghum as the main ingredient. Redbridge is the first sorghum-based beer to be nationally distributed in the United States.
African sorghum beer is a brownish-pink beverage with a fruity, sour taste. Its alcohol content can vary between 1% and 8%. African sorghum beer is high in protein, which contributes to foam
Foam
-Definition:A foam is a substance that is formed by trapping gas in a liquid or solid in a divided form, i.e. by forming gas regions inside liquid regions, leading to different kinds of dispersed media...
stability, giving it a milk-like head. Because this beer is not filtered, its appearance is cloudy and yeasty, and may also contain bits of grain. This beer is said to be very thirst-quenching, even if it is traditionally consumed at room temperature.
African sorghum beer is a popular drink primarily amongst the black community for historical reasons. African sorghum beer is said to be a traditional drink of the Zulu people of Southern Africa. It also became popular amongst the black community in South Africa because the only exception to the prohibition
Prohibition
Prohibition of alcohol, often referred to simply as prohibition, is the practice of prohibiting the manufacture, transportation, import, export, sale, and consumption of alcohol and alcoholic beverages. The term can also apply to the periods in the histories of the countries during which the...
, which was lifted in 1962 and only applied to black people, was sorghum beer. Sorghum beer is called bjala in northern Sotho and is traditionally made to mark the unveiling of a loved-one's tombstone. The task of making the beer falls traditionally to women. The process is begun several days before the party, when the women of the community gather together to bring the sorghum and water to a boil in huge cast iron pots over open fires. After the mix has fermented for several days, it is strained - a somewhat labor intensive task. Sorghum beer is known by many different names in various countries across Africa, including burukuto (Nigeria), pombe (East Africa) and bil-bil (Cameroon). African sorghum beer brewed using grain sorghum undergoes lactic acid fermentation
Lactic acid fermentation
Lactic acid fermentation is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells, in the...
, as well as alcoholic fermentation.
The steps in brewing
Brewing
Brewing is the production of beer through steeping a starch source in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BCE, and archeological evidence suggests that this technique was used in ancient Egypt...
African sorghum beer are: malting, mashing
Mashing
In brewing and distilling, mashing is the process of combining a mix of milled grain , known as the "grain bill", and water, known as "liquor", and heating this mixture...
, souring and alcoholic fermentation. All steps, with the exception of the souring, can be compared to traditional beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
brewing.
The souring of African sorghum beer by lactic acid fermentation is responsible for the distinct sour taste. Souring may be initiated using yogurt, sour dough starter cultures, or by spontaneous fermentation. The natural microflora of the sorghum grain maybe also be the source of lactic acid bacteria; a handful of raw grain sorghum or malted sorghum may be mixed in with the wort to start the lactic acid fermentation. Although many lactic acid bacteria strains may be present, Lactobacillus
Lactobacillus
Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are common and usually benign...
spp. is responsible for the lactic acid fermentation in African sorghum beer.
Commercial African sorghum beer is packaged in a microbiologically active state. The lactic acid fermentation and/or alcoholic fermentation may still be active. For this reason, special plastic or carton containers with vents are used to allow gas to escape. Spoilage is a big safety concern when it comes to African sorghum beer. Packaging does not occur in sterile conditions and many microorganisms may contaminate the beer. Also, using wild lactic acid bacteria increases the chances of spoilage organisms being present. However, the microbiologically active characteristic of the beer also increases the safety of the product by creating competition between organisms. Although aflatoxins from mould were found on sorghum grain, they were not found in industrially produced African sorghum beer.
Other uses
Sorghum strawStraw
Straw is an agricultural by-product, the dry stalks of cereal plants, after the grain and chaff have been removed. Straw makes up about half of the yield of cereal crops such as barley, oats, rice, rye and wheat. It has many uses, including fuel, livestock bedding and fodder, thatching and...
(stem fibres) can also be made into excellent wallboard for house building, as well as biodegradable packaging. It does not accumulate static electricity, so it is also being used in packaging materials for sensitive electronic equipment.
Little research has been done to improve sorghum cultivar
Cultivar
A cultivar'Cultivar has two meanings as explained under Formal definition. When used in reference to a taxon, the word does not apply to an individual plant but to all those plants sharing the unique characteristics that define the cultivar. is a plant or group of plants selected for desirable...
s because the vast majority of sorghum production is done by subsistence farmers. The crop is therefore mostly limited by insects, disease and weeds, rather than by the plant's inherent ability. To improve the plant's viability in sustaining populations in drought-prone areas, a larger capital investment would be necessary to control plant pests and ensure optimum planting and harvesting practices.
In November 2005, however, the US Congress passed a Renewable Fuels Standard as part of the Energy Policy Act of 2005
Energy Policy Act of 2005
The Energy Policy Act of 2005 is a bill passed by the United States Congress on July 29, 2005, and signed into law by President George W. Bush on August 8, 2005, at Sandia National Laboratories in Albuquerque, New Mexico...
, with the goal of producing 30 billion litres (8 billion gallons) of renewable fuel (ethanol) annually by 2012. Currently, 12% of grain sorghum production in the US is used to make ethanol.
An AP article claims that sorghum-sap-based ethanol has four times the energy yield as corn-based ethanol, but is on par with sugarcane.
Growing grain sorghum
Sorghum requires an average temperature of at least 25°C to produce maximum grain yields in a given year. Maximum photosynthesis is achieved at daytime temperatures of at least 30°C. Night time temperatures below 13°C for more than a few days can severely reduce the plants' potential grain production. Sorghum cannot be planted until soil temperatures have reached 17°C. The long growing season, usually 90–120 days, causes yields to be severely decreased if plants are not in the ground early enough.Grain sorghum is usually planted with a commercial corn seeder at a depth of 2–5 cm, depending on the density of the soil (shallower in heavier soil). The goal in planting, when working with fertile soil, is 50,000 to 300,000 plants per hectare. Therefore, with an average emergence rate of 75%, sorghum should be planted at a rate of 2–12 kg of seed per hectare.
Yields have been found to be boosted by 10–15% when optimum use of moisture and sunlight are available, by planting in 25 cm rows instead of the conventional 1-meter rows.
Sorghum, in general, is a very competitive crop, and does well in competition with weeds in narrow rows. Sorghum produces a chemical compound called sorgoleone, which the plant uses to combat weeds. The chemical is so effective in preventing the growth of weeds it sometime prohibits the growth of other crops harvested on the same field. To address this problem, researchers at the Agricultural Research Service
Agricultural Research Service
The Agricultural Research Service is the principal in-house research agency of the United States Department of Agriculture . ARS is one of four agencies in USDA's Research, Education and Economics mission area...
found two gene sequences believed to be responsible for the enzymes that secrete the chemical compound sorogoleone. http://www.ars.usda.gov/is/pr/2010/100615.htm The discovery of these gene sequences will help researchers one day in developing sorghum varieties that cause less soil toxicity and potentially target gene sequences in other crops to increase their natural pesticide capabilities, as well.
Insect and diseases are not prevalent in sorghum crops. Birds, however, are a major source of yield loss. Hybrids with higher tannin
Tannin
A tannin is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids.The term tannin refers to the use of...
content and growing the crop in large field blocks are solutions used to combat the birds. The crop may also be attacked by corn earworms, aphids, and some Lepidoptera
Lepidoptera
Lepidoptera is a large order of insects that includes moths and butterflies . It is one of the most widespread and widely recognizable insect orders in the world, encompassing moths and the three superfamilies of butterflies, skipper butterflies, and moth-butterflies...
larva
Larva
A larva is a distinct juvenile form many animals undergo before metamorphosis into adults. Animals with indirect development such as insects, amphibians, or cnidarians typically have a larval phase of their life cycle...
e, including turnip moths
Turnip Moth
The Turnip Moth is a moth of the family Noctuidae. It is a common European species, but it is also found in Asia and Africa, very likely having been spread by the international trade in nursery stock...
.
It is a very high nitrogen
Nitrogen
Nitrogen is a chemical element that has the symbol N, atomic number of 7 and atomic mass 14.00674 u. Elemental nitrogen is a colorless, odorless, tasteless, and mostly inert diatomic gas at standard conditions, constituting 78.08% by volume of Earth's atmosphere...
-feeding crop. An average hectare producing 6.3 tonnes of grain yield requires 110 kg of nitrogen, but relatively small amounts of phosphorus and potassium (15 kg of each).
Sorghum’s growth habit is similar to that of maize, but with more side shoots and a more extensively branched root system. The root system is very fibrous, and can extend to a depth of up to 1.2 m. The plant finds 75% of its water in the top metre of soil, and because of this, in dry areas, the plant’s production can be severely affected by the water holding capacity of the soil. The plants require up to 70–100 mm of moisture every 10 days in early stages of growth, and as sorghum progresses through growth stages and the roots penetrate more deeply into the soil to tap into hidden water reserves, the plant needs progressively less water. By the time the seed heads are filling, optimum water conditions are down to about 50 mm every 10 days. Compacted soil or shallow topsoil can limit the plant's ability to deal with drought by limiting its root system. Since these plants have evolved to grow in hot, dry areas, it is essential to keep the soil from compacting and to grow on land with ample cultivated topsoil.
Wild species of sorghum tend to grow to a height of 1.5–2 m; however, due to problems this height created when the grain was being harvested, in recent years, cultivars with genes
Gênes
Gênes is the name of a département of the First French Empire in present Italy, named after the city of Genoa. It was formed in 1805, when Napoleon Bonaparte occupied the Republic of Genoa. Its capital was Genoa, and it was divided in the arrondissements of Genoa, Bobbio, Novi Ligure, Tortona and...
for dwarfism
Dwarfism
Dwarfism is short stature resulting from a medical condition. It is sometimes defined as an adult height of less than 4 feet 10 inches , although this definition is problematic because short stature in itself is not a disorder....
have been selected, resulting in sorghum that grows to between 60 and 120 cm tall.
Sorghum's yields are not affected by short periods of drought as severely as other crops such as maize, because it develops its seed heads over longer periods of time, and short periods of water stress do not usually have the ability to prevent kernel development. Even in a long drought severe enough to hamper sorghum production, it will still usually produce some seed on smaller and fewer seed heads. Rarely will one find a kernelless season for sorghum, even under the most adverse water conditions. Sorghum's ability to thrive with less water than maize may be due to its ability to hold water in its foliage better than maize. Sorghum has a waxy coating on its leaves and stems which helps to keep water in the plant, even in intense heat.
External links
- FAO Report (1995) "Sorghum and millets in human nutrition"
- FAO "Compendium on post-harvest operations" — Contains discussion on origin, processing and uses of sorghum
- Alternative Field Crops
- National Grain Sorghum Producers
- National Sweet Sorghum Producers and Processors Association
- Sorghum Growth Stages
- Sequencing of the Sorghum Genome
- Sweet Sorghum Ethanol Association
- Examples of projects using sweet sorghum as an input feedstock for the production of renewable energy