Sorghum

Sorghum also called great millet, durra, jowari or milo is the world’s fifth most important cereal after rice, wheat, maize and barely.The grain is small ranging from 2 to 4 mm in diameter.

There are various types of sorghum including red, orange, bronze, tan, white, and black colored sorghum. Red, orange or bronze sorghum is traditionally grown and is used in all segments of the sorghum industry. Tan, cream and white colored sorghum varieties are typically made into flour for the food industry, while black and burgundy varieties contain beneficial antioxidant properties and are utilized in other food applications.

In today’s health-conscious world, a grain as versatile as sorghum that is also gluten-free, easier on the digestive system, and rich in antioxidants, vitamins, and protein is basically a sure thing. Plus, it’s eco-friendly. An acre of sorghum uses a third-less water than an acre of corn and fewer expensive fertilizers too.