Moench 1794, conserved name not Sorgum Adanson 1763
Sorghum is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands.
Sorghum is in the Poaceae (grass) subfamily Panicoideae and the tribe Andropogoneae (the same as big bluestem and sugarcane).
Accepted species recorded include:
Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.
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. When stressed by drought or heat, plants can also contain toxic levels of cyanide and nitrates at later stages in growth.
The grains are edible and nutritious, raw when young and milky, boiled when older.
One species, Sorghum bicolor, native to Africa with many cultivated forms, 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.
All sorghums contain phenolic acids, and most contain flavonoids. Sorghum grains are one of the highest food sources of the flavonoid proanthocyanidin. Total phenol content (in both phenolic acids and flavonoids) is correlated with antioxidant activity. Antioxidant activity is high in sorghums having dark pericarp and pigmented testa. The antioxidant activity of sorghum may explain the reduced incidence of certain cancers in populations consuming sorghum.
Popped sorghum is popular as a snack in India. The popped sorghum is similar to popcorn, but the puffs are smaller. Recipes for popping sorghum by microwave, in a pot, etc., are readily available online.
In China, sorghum flour is used in combination with wheat flour to make noodles and breads.
Most varieties are drought- and heat-tolerant, nitrogen-efficient, 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.
Global demand for sorghum increased dramatically between 2013 and 2015, when China began purchasing US sorghum crops to use as livestock feed as a substitute for domestically grown corn. China purchased around $1 billion worth of American sorghum per year until April 2018, when China imposed retaliatory duties on American sorghum as part of the trade war between the two countries.
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… sorghum is a crop that can respond to climate change because of its high water- and nitrogen-use efficiency …