Sorghum

Sorghum is in the Poaceae (grass) subfamily Panicoideae and the tribe Andropogoneae (the same as maize, big bluestem and sugarcane).

Species

Accepted species recorded include:[3]

Sorghum at a West African market

• Sorghum amplum – northwestern Australia
• Sorghum angustum – Queensland
• Sorghum arundinaceum – Africa, Indian Subcontinent, Madagascar, islands of the western Indian Ocean
• Sorghum bicolor – cultivated sorghum, often individually called sorghum, also known as durra, jowari, or milo. Native to Sahel region of Africa; naturalized in many places
• Sorghum brachypodum – Northern Territory of Australia
• Sorghum bulbosum – Northern Territory, Western Australia
• Sorghum burmahicum – Thailand, Myanmar
• Sorghum controversum – India
• Sorghum × drummondii – Sahel and West Africa
• Sorghum ecarinatum – Northern Territory, Western Australia
• Sorghum exstans – Northern Territory of Australia
• Sorghum grande – Northern Territory, Queensland
• Sorghum halepense – Johnson grass – North Africa, islands of eastern Atlantic, southern Asia from Lebanon to Vietnam; naturalized in East Asia, Australia, the Americas
• Sorghum interjectum – Northern Territory, Western Australia
• Sorghum intrans – Northern Territory, Western Australia
• Sorghum laxiflorum – Philippines, Lesser Sunda Islands, Sulawesi, New Guinea, northern Australia
• Sorghum leiocladum – Queensland, New South Wales, Victoria
• Sorghum macrospermum – Northern Territory of Australia
• Sorghum matarankense – Northern Territory, Western Australia
• Sorghum nitidum – East Asia, Indian Subcontinent, Southeast Asia, New Guinea, Micronesia
• Sorghum plumosum – Australia, New Guinea, Indonesia
• Sorghum propinquum – China, Indian Subcontinent, Southeast Asia, New Guinea, Christmas Island, Micronesia, Cook Islands
• Sorghum purpureosericeum – Sahel from Mali to Tanzania; Yemen, Oman, India
• Sorghum stipoideum – Northern Territory, Western Australia
• Sorghum timorense – Lesser Sunda Islands, Maluku, New Guinea, northern Australia
• Sorghum trichocladum – Mexico, Guatemala, Honduras
• Sorghum versicolor – eastern + southern Africa from Ethiopia to Namibia; Oman
• Sorghum virgatum – dry regions from Senegal to the Levant.

Seventeen of the 25 species are native to Australia,[4][5] with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.[6][7]

Sorghum production – 2022[8]
Country	Production (metric tonnes)
Nigeria	7,000
USA	5,989
Sudan	5,000
Mexico	4,850
Ethiopia	4,500
India	4,400
Others	28322
Total	60,061

Nigeria accounts for 12% of world product and USA accounts 10%. While other major producing countries are Sudan, Mexico, Ethiopia, India, Argentina, China and Brazil.

In the early stages of the plants' growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates, which are lethal to grazing animals. Plants stressed by drought or heat can also contain toxic levels of cyanide and nitrates at later stages in growth.[9][10]

The grains are edible and nutritious. It can be eaten raw when young and milky, but has to be boiled when older.[11]

One species, Sorghum bicolor,[12] native to Africa with many cultivated forms,[13] is an important crop worldwide, used for food (in the form of grain or sorghum syrup), animal fodder, the production of alcoholic beverages, and biofuels. Sorghum's cultivation has been linked by archeological research back to ancient Sudan around 6,000 to 7,000 BP.[14]

All sorghums contain phenolic acids, and most contain flavonoids.[15] Sorghum grains are one of the highest food sources of the flavonoid proanthocyanidin.[16] Total phenol content (in both phenolic acids and flavonoids) is correlated with antioxidant activity.[15] Antioxidant activity is high in sorghums having dark pericarp and pigmented testa.[15] The antioxidant activity of sorghum may explain the reduced incidence of certain cancers in populations consuming sorghum.[15]

In India Sorghum (Jowar) is dailyfood. Paratha and Roti is made by Jowar flour.

Popped sorghum is popular as a snack in India. The popped sorghum is similar to popcorn, but the puffs are smaller.[17] Like popcorn, popping sorghum is done by microwave, in a pot, or other similar ways. It may also be used as a flavoring for clarified butter (ghee).

In China, sorghum flour is used in combination with wheat flour to make noodles and breads.[18]

Most varieties are drought- and heat-tolerant, nitrogen-efficient,[19] and are especially important in arid and semi-arid regions, where the grain is one of the staples for poor and rural people. These varieties form important components of forage in many tropical regions. S. bicolor is an important food crop in Africa, Central America, and South Asia, and is the fifth most important cereal crop grown in the world.[20][21]

• Watson, Andrew M. (1983). Agricultural Innovation in the Early Islamic World: The Diffusion of Crops and Farming Techniques, 700–1100. Cambridge: Cambridge University Press. ISBN 0-521-24711-X.

Wikimedia Commons has media related to Sorghum.

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• Sorghum

• "Sorghum" . Encyclopædia Britannica. Vol. 25 (11th ed.). 1911.
• FAO Report (1995) "Sorghum and millets in human nutrition" Archived 2018-10-01 at the Wayback Machine
• Sorghum on US Grains Council Web Site