• Sorghum goes by different names in different parts of the world. In India, sorghum is often called jowar and in the US, some people call sorghum milo.
• Sorghum was introduced to America in 1757.¹²
• Between 30-35% of domestic sorghum goes to ethanol production. Sorghum produces 2.7 gallons of ethanol per bushel.¹²

What is sorghum?

Sorghum is an ancient grain that is gaining popularity with American consumers as a nutrient-rich, naturally gluten-free whole grain. While there is no precise definition of the term "ancient grain," the Whole Grains Council describes ancient grains as those that have been essentially unchanged for at least the last several hundred years.¹ Genetic material from an archeological dig near the Egyptian-Sudanese border dates sorghum to 8,000 BCE.² Sorghum has a neutral, nutty flavor and can be used in both sweet and savory bowls, baked goods, entrées, soups, breading, salads, and even popped as a snack. Various forms of sorghum are also used worldwide for animal feed, biofuel, building material, fencing, pet food, and even floral arrangements.² Sorghum grows and matures quickly. Some varieties have as few as 100 days from planting to harvest. It likes warm soil and sunshine, so it is usually planted in the late spring or early summer and harvested in the fall.

Nutrition

Sorghum has a rich nutrient profile. A complex carbohydrate which is naturally gluten-free, sorghum contributes a wealth of nutrients to the diet, including protein, iron, zinc, fiber, niacin, thiamin, vitamin B6, copper, magnesium, phosphorus, selenium, and manganese.³

Research on sorghum in human health also highlights many plant-based compounds that contribute to blood sugar control, cancer prevention, and a reduced risk of heart disease.⁴ Sorghum grain is considered a functional food because it includes phenolic acids, flavonoids, and phytosterols, which are plant-based chemicals being studied for their anti-inflammatory and health-promoting effects.^4,5,6

The dietary guidelines for Americans 2020-2025 reports that while most Americans eat plenty of refined grains, 98% of Americans currently fall short when it comes to whole grain intake.⁷ Whole grain sorghum and whole grain sorghum flour can help to close that nutrition gap. The USDA MyPlate food guide recommends making half of the grains consumed whole grains, and includes sorghum in the MyPlate whole grains gallery.⁸

The USDA recently approved whole grain sorghum and whole grain sorghum flour for school meal programs.⁹ As a result, students may see sorghum in their cafeteria meals and after school snack programs. Acceptance increases when students have the chance to taste and learn about new foods.¹⁰ 

History & Geography

Sorghum has long been an important grain for humans and continues to be a dietary staple for 500 million people in 30 countries in Africa and Asia.¹¹ As an ancient grain, people have eaten and used sorghum for millennia in Northeast Africa. The earliest known record of sorghum comes from an archeological dig at Nabta Playa, near the Egyptian-Sudanese border dated 8,000 BCE.

Sorghum spread throughout Africa and along the way adapted to a wide range of environments from the highlands of Ethiopia to the semi-arid Sahel region of North Africa.² 

The first report of sorghum in North America is attributed to Benjamin Franklin's 1757 writings about "broomcorn," a variety of sorghum used in broom making.² 

While not indigenous to the Americas, Native populations in the Southeastern United States have long embraced sorghum as an important crop, utilizing all parts of the plant with a particular emphasis on the production of sweet syrup from the stalks. The Caharie tribe in North Carolina has relied on sorghum as a staple subsistence crop.¹² 

Modern-day sorghum production is firmly centered in the United States, the world's leading producer and exporter of sorghum. The Sorghum Belt extends from South Dakota to Texas. Kansas leads the nation and world production with nearly six million acres devoted to growing sorghum.² 

Environmental Science

Sorghum is a sustainable agricultural crop that thrives in challenging environments while giving back to the soil and ecological systems.¹³

• Water Conservation: Sorghum can be grown in drought conditions and generally requires 30% less water than similar grains. Rain is the primary source of water for 91% of the sorghum acres in the United States, thereby minimizing the strain on stressed water systems.
• Soil Health: In addition to conserving water, sorghum uniquely builds and improves soil health during its growing cycle. The sorghum plant regenerates soil by retaining nitrogen and other soil nutrients. The stalks purposefully left standing in fields after harvest add nutrients, reduce soil compaction, capture moisture, and reduce wind erosion.
• Carbon Sequestration: Sorghum removes harmful carbon from the atmosphere and stores it safely in the soil, cleaning our air and helping to fight climate challenges. Sorghum farmers who reduce their soil tillage as a conservation practice ensure that carbon stays in the ground.
• Wildlife Habitats: Sorghum helps wildlife populations thrive, providing a preferred food choice for quail, pheasants, and many other species of birds and deer. The leaves and stalks left after harvest provide protection from the elements during harsh winters and extreme summer heat for wildlife.