Sorghum Fun Fact
Kansas is the largest grain sorghum producing state in the U.S.
Sorghum is an ancient grain with a wonderful nutty taste in many preparations. Learn more about sorghum’s origins and modern production. As a healthy whole grain and gluten-free flour option for baking, sorghum is a very versatile grain. It can be cooked whole for a grainy pilaf or popped for a fiber-filled snack. Read on for more ideas for enjoying, cooking and benefiting from sorghum.
Sorghum is a healthy, nutritious, old world cereal grain. For thousands of years, sorghum has been a food staple around the world. Sorghum is Africa’s contribution to a small number of elite grains that supply about 85 percent of the world’s food energy. Only four other foods: rice, wheat, maize and potatoes are consumed in greater amounts by the human race. Sorghum is the dietary staple of more than 500 million people in more than 30 countries and one of the most familiar foods in the world – with the exception of the U.S. The sorghum producers in America want to change that fact.
The United Sorghum Checkoff Program (USCP) is working with food companies across the U.S. to increase awareness about sorghum. USCP is also developing relationships with major users of flour to encourage the use of sorghum flour in gluten-free baking.