Description

Sorghum grain is a gluten-free, nutrient-rich cereal crop originating from Africa that is the fifth most grown grain globally. It is used for human food (porridge, flour, beverages), animal feed, and industrial purposes like biofuels and building materials. Nutritionally, it is high in fiber, protein, and various micronutrients, while also offering environmental benefits like improving soil structure and water efficiency.

Nutritional benefits
Gluten-free: A safe and healthy alternative for people with celiac disease or gluten sensitivity.
High in nutrients: A good source of fiber, protein, phosphorus, potassium, calcium, iron, B vitamins, and antioxidants.
Low glycemic index (GI): Can help manage blood sugar levels.
Culinary uses
Whole grain: Can be cooked like rice or quinoa as a side dish, in salads, or in dishes like arroz con leche.
Flour: Can be ground into a gluten-free flour for baking bread, cookies, and cakes.
Porridge: Can be cooked into a hearty porridge.
Other products: Can be used to make syrup, popcorn, or as a coffee substitute.
Other uses
Animal feed: A staple feed for livestock due to its high nutritional value.
Industrial: Used for producing biofuels, waxes, dyes, and building materials.
Forage: The entire plant can be used for forage, hay, or silage.