Sorghum: the Forgotten Grain
Why is sorghum relegated to a second-class grain for human consumption in the United States? Its many nutritional benefits suggest that this often overlooked grain deserves a more prominent place in product development.
The United States is a major producer of grains for the world. Wheat, corn, and soy are the leading grains that consumers often think of; others such as barley and rye may also make the list. Many U.S. consumers have never heard of sorghum or, at least in the southern United States, may think of sorghum only in terms of molasses. U.S. manufacturers have largely ignored using sorghum for human food. Although sorghum is a major grain grown in the United States, domestic acreage dedicated to its pr…
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