Purdue University food science professor Bruce Hamaker has found that each protein body in a single sorghum seed is surrounded by a tough inner protein wall. It takes stomach enzymes longer to break ...

Sorghum syrup, made from the juice of sorghum cane, is a natural sweetener that's rich in antioxidants and minerals like iron ...

When growers are asked which traits in sorghum need to be improved, standability is usually near the top of the list. There ...

Three Kansans came up with a creative solution to alleviate a common sorghum harvest problem and ended with a successful ...

The Sorghum and Sorghum Seeds Market witnessed significant growth in recent years, with a valuation of $8,279 million in 2016. Sorghum, a versatile crop, has gained prominence due to its resilience to ...

But even sorghum has its limits ... and researchers observed which varieties were able to set fertile seeds. Subsequent analysis showed that variation in membrane stability and its effect on ...

While sorghum may not be the most common grain or flour out there, it’s easy to see the versatility it can provide in this ...

Sorghum is an ancient grain. Originally domesticated in Africa, it has been a staple in diets across Asia, Africa, and India for thousands of years. Market dynamics relative to maize and wheat ...

For forage growers in the west and southwestern U.S., water shortages and regulations have driven exploration of alternative ...

Tremendous gaps remain in our understanding of the valuable traits contained in sorghum genetic resources. Advances in genomics, targeted mutagenesis, reverse genetics and whole-genome DNA sequencing ...

The Council for Scientific and Industrial Research-Savanna Agricultural Research Institute (CSIR-SARI) in collaboration with ...

Some farmers from eight communities in the Tolon District of the Northern Region have undergone training on sorghum ...