Sorghum crops

Sorghum is a grass in the same family as corn and sugarcane. It is a high biomass grass in the botnaical tribe, Andropogoneae. It was domesticated about 5,000 years ago and nearly all of its genetic material comes from varieties that were originally cultivated in Africa.

Sorghum are grown on evry continent of the world except Antarctica. The genus of sorghum is found in warm, dry climates, especially in Africa, India, Pakistan, China and the Southern USA where its members are grown as important grain or forage crops.

Sorghum is normally cultivated as an annual. In warm climates such as the Texas Gulf Coats, grain sorghum can be managed to produce new tillers after the frost harvest and grow a second grain crop.

The sorghum grain crop is threshed from standing stalks with a combine, usually before frost. In the drier areas, the moisture content of grain threshed from green stalks frequently is low enough to allow immediate storage of grain without drying. Sorghum is a food staple in many parts of Africa and Asia.

The seed of grain sorghum or dura as it is often called, contains no gluten, and hence is by itself not suitable for bread making.

Normally for human consumption the grain is group into flour, mixed with water or fat and cooked to form a porridge or batter.
Sorghum crops