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Sorghum is an annual plant in the grass family that grows up to 5 m in height. Grain sorghum is a staple crop in many hot dry areas and ranks 5th worldwide among cereal grains. Depending on the variety, sorghum is grown for grain, forage, fuel, fiber, syrup, and sugar. Cleaned grain can be cooked like rice or ground into flour. It is naturally gluten-free.


A dwarf yellow-seeded variety developed at Purdue University. This variety contains tannins, giving the unripened grain a bitter taste which leads to its resistance to bird damage. The tannin content decreases as the grain matures. Tannin is low when grain reaches 16-18% moisture content. WARNING!! Don't roast unripe seedheads which may still contain toxins.


A traditional source of fiber for brooms and brushes. The stalks, which can grow up to 2 to 5 m tall, can also be used to make paper.

Giza 114

This Egytian variety of grain sorghum has a solid stalk and is suitable as a fuel source. The lignified stalks burn at a high temperature for a grass stem.


Primarily used for forage and animal feed but the grain is also suitable for human consumption.


A variety from Purdue University that produces large white seeds. One of the top performers during a trial in Haiti, maturing two months earlier than other Haitian varieties.


Developed at Purdue University for resistance to the parasitic weed Striga. Produces excellent grain for feed and food on plants about that are about 1.25 m tall.


A white-seeded variety selected at ICRISAT but thought to originate in Cuba. It was a top performer and favorite variety of Haitian farmers during trials in Haiti in 2005.

Pang Daeng

A northern Thailand grain sorghum variety mostly grown for livestock feed.