Sorghum 101

The origin and early domestication of sorghum took place in northeastern Africa. The earliest known record of sorghum comes from an archeological dig at Nabta Playa, near the Egyptian-Sudanese border, dated 8,000 B.C. Sorghum spread throughout Africa and along the way adapted to a wide range of environments from the highlands of Ethiopia to the semi-arid Sahel.

The development and spread of five different races of sorghum can, in many cases, be attributed to the movement of various tribal groups in Africa. Sorghum then spread to India and China and eventually worked its way into Australia. The first known record of sorghum in the United States comes from Ben Franklin in 1757 who wrote about its application in producing brooms.

Sorghum is among the most efficient crops in conversion of solar energy and use of water, and is known as a high-energy, drought-tolerant, environmentally friendly crop. Due to sorghum’s wide uses and adaptation, “sorghum is one of the really indispensable crops” required for the survival of humankind (from Jack Harlan, 1971). Dig into more ways sorghum supports sustainability.

In the United States and other countries across the globe, sorghum grain is primarily used for livestock feed and ethanol production, but is becoming popular in the consumer food industry and other emerging markets.

The livestock industry is one of the longest standing marketplaces for sorghum in the U.S. In the livestock industry, sorghum is utilized in feed rations for poultry, beef, dairy and swine. Stems and foliage are also used for green chop, hay, silage and pasture.

Traditionally, nearly one-third of the U.S. sorghum crop is used for renewable fuel production. In fact, sorghum produces the same amount of ethanol per bushel as comparable feedstocks while using up to one-third less water. Learn more about sorghum’s role in ethanol here.

Sorghum exports have represented a large portion of the U.S. sorghum marketplace over the last few years. International sorghum customers have included Mexico, China, Japan and many other countries. Sorghum is typically used for animal feed within these countries, but other opportunities in the consumer food industries, as well as ethanol production, are arising. Learn more information about how sorghum fits into the international marketplace here.

The consumer food industry is a growing marketplace for sorghum. Thanks to its robust nutritional value and limitless on-trend applications, consumers and foodservice professionals are finding creative ways to use sorghum in breakfast, lunch, dinner and even snacks. Plus, sorghum grain can be cooked using a stovetop, slow cooker, oven or rice cooker to add a new twist to favorite recipes. As a result, sorghum now can be found in more than 350 product lines in the U.S. alone. Learn more about how consumption of this plant-based, non-GMO protein is on rise.