sorghum

The United States is the world's largest producer of grain sorghum. Most grain sorghum is grown in the central and southern Plains states , where it is well ada pted to heat and tolerant of limited moisture conditions. Of the 11.9 million acres of sorghum harvested for grain in 1996, 79 percent was grown in Kansas , Texas and Nebraska .

In Ohio , 21 farms reported harvesting a total of 996 acres of sorghum for grain in the 2002 Census of Agriculture. Average yield that year was nearly 63 bushels per acre. Ohio grain sorghum is typically planted from mid-May through the end of June, and harvested from October through mid-November.

Grain sorghum is used primarily as a livestock feed. In many parts of the world, sorghum has traditionally been used in food products and various food items such as porridge, unleavened bread, cookies, cakes, couscous and malted beverages. Sorghum has unique properties that make it well suited for food uses. Some sorghum varieties are rich in antioxidants, and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers. Plus, because of its neutral taste, sorghum absorbs other flavors well.

As much as 12 percent of domestic sorghum production goes to produce ethanol and its various co-products. With demand for renewable fuel sources increasing, demand for sorghum will likely increase as well.

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