Sorghum
Sorghum plant
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Poales Family: Poaceae Genus: Sorghum
Species
Sorghum × almum Sorghum almum Sorghum bicolor Sorghum caudatum Sorghum × drummondii Sorghum halepense Sorghum propinquum
References
ITIS 42106 2002-09-22

Sorghum (Sorghum vulgare or Sorghum bicolor) is a grass (Family Poaceae), the grain of which grain is used for food, fodder, and the production of alcoholic beverages. It is an important food crop in Africa, Central America, and southern Asia, and is the fifth major cereal crop grown in the world (470,000 km&sup2 harvested in 1996). African slaves introduced sorghum into the U.S. in the early 17th century, where most of the world's sorghum is now produced.

Sorghum originated in eastern Africa and first diverged from the wild varieties in Ethiopia 5000 years ago. It is well adapted to growth in hot, arid or semi-arid areas. The many subspecies are divided into four groups - grain sorghums , grass sorghums (for pasture and hay), sweet sorghums (formerly called "Guinea corn," used to produce sorghum syrups), and broom corn (for brooms and brushes).

In China, sorghum is the most important ingredient for the production of distilled beverages.

External links

• Sorghum on US Grains Web Site
• National Grain Sorghum Producers
• National Sweet Sorghum Producers and Processors Association