Sorghum cereal

Sorghum or Sorghum refers to cereal annual crops. According to the classification adopted in science, the herbaceous sorghum plant belongs to the Myatliky family and has about 50 species. Such cereal as sorghum grows mainly in Asia, Africa, South, as well as North America.

In addition, sorghum cereals are cultivated in Europe and Australia. Some species of sorghum are of important agricultural importance. Sorghum cereal is cultivated on an industrial scale along with other cultivated plants belonging to the Cereal family. Researchers believe that Ethiopia or Sudan can be considered the birthplace of sorghum.

Sorghum belongs to one of the oldest types of cereal crops that people began to cultivate since ancient times. Archaeologists have found reliable confirmation of the fact that sorghum began to be grown already in the III millennium BC in the territory of modern India. By the 2nd century BC, sorghum began to be cultivated in China as well as Egypt.

In the era of great geographical discoveries and the colonization of Asian states, sorghum cereals were brought to the European continent. In the XVII century, sorghum was grown everywhere on the American continent. In their biological essence, all sorghum species belong to spring plants, which are distinguished by their sweetness, as well as high resistance to drought. It is noteworthy that sorghum cereal adapts to various types of soil.

In its appearance, sorghum cereal is a herbaceous plant whose stem height does not exceed half a meter. However, some tropical species of sorghum can reach a height of and seven meters. Sorghum cereal is distinguished by its powerful root system, which penetrates the soil to a depth of several meters. Cultural species of sorghum are actively used in the food industry. Sorghum, like other cereals, is ground into flour or starch is made.

Sorghum species

In addition, sorghum cereals are popular and in demand. Sorghum straw goes to the production of brooms, as well as paper and various braided products. Among the most common species of sorghum are the following:



grain sorghum;

sugar sorghum;

lemon sorghum;

durra or bread sorghum;

Sudanese grass or sorghum.



For some regions of the planet, such a grain as sorghum is simply ideal. Due to its high yield, sorghum is used for both food and feed purposes. The chemical composition of sorghum cereal is enriched with proteins of natural origin, as well as carbohydrates, carotene, some vitamins, as well as tannins. The researchers compare the nutritional properties of sorghum to corn.