Sorghum is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It originates in Africa, having been cultivated in Egypt in antiquity, and the largest producer of sorghum in the modern era is still Africa, although the crop has spread to southern Asia and the Americas as well. In traditional form, sorghum is a towering plant over six feet (two meters) tall, although many varieties designed for cultivation are dwarf breeds, specially designed for easy harvest. In Africa, however, traditional tall sorghum is still grown, and the stalks are put to a variety of uses.
Sorghum is an annual grass that is extremely drought tolerant, making it an excellent choice for arid and dry areas. Sorghum has special adaptations to weather extremes and is a very stable source of nutrition as a result. Sorghum is most commonly red and hard when ripe, and it is usually dried after harvesting for longevity, as the grains are stored whole. It can be harvested mechanically, although higher crop losses will result if the sorghum is too moist.
Another type of sorghum, sweet sorghum, is grown for the manufacture of sorghum syrup. In the case of sweet sorghum, the stalks of the plant are harvested, rather than the seeds, and crushed like sugar cane or beets to produce sorghum syrup. After crushing, the syrup is cooked down to concentrate the natural sugars and packaged for sale.
Like other slightly exotic grain crops, sorghum is used primarily for animal feed in the United States, although cultivation of sorghum is on the rise. The seeds, stalks, and leaves can all be fed to livestock or left in the field and used as a forage crop. In the United States, a wet milling method is used to make sorghum starch, used in a variety of industrial applications such as adhesives and paper making. In much of the rest of the world, however, sorghum is consumed by humans as well as animals.
Sorghum is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods. The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, sorghum absorbs flavors well. It can also be eaten plain.
Sorghum is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch in much of the developing world.
Sorghum was probably brought to the United States by African slaves, who cultivated it in the Southern states. Some classic Southern recipes include sorghum, suggesting that it was integrated into American cuisine by the 19th century, when additional strains were brought over from China. Sorghum is also used around the world to brew beers, with its close relative, broom corn, cultivated for the manufacture of traditional straw brooms.
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