Grain sorghum (Sorghum bicolor L.
Moench) is considered to be one of the four most important cereal
grains used for human consumption. While sorghum is considered to
be native to tropical Africa and continues to be a leading cereal
grain the most areas of the continent, it came to the United States
from France. It was common in our grocery markets from the ***0s
when first introduced through World War I. But since that time, it
has disappeared from general stores as a food staple and major
flour item.
Sorghum comes in a variety of types, and
its uses range from broom straw to syrup. Its wide usage explains
why it is so universally grown. Depending on the type of sorghum,
the pith may be juicy or dry. The leaves resemble corn leaves and
are about 2 inches wide and 2 1/2 feet long. The color of the grain
may be white, yellow, red, or brown. [Certified food grade sorghum
varieties are white.]
Sorghum is higher in protein and lower
in fat than corn. The mineral composition differs only slightly
from corn, and the vitamin content in grain sorghum is similar to
white corn. Contact us for more details
