Sorghum flour has a mild, slightly sweet flavor and can be used in a variety of baked goods and dishes. Let’s take a closer look at how it’s made, and why should you consider incorporating it ...

In a series of three recent studies, a team led by CSIC researcher at CRAG Ana I. Caño-Delgado has made significant progress ...

Sorghum is commonly used as animal feed in the United States, but it more often is consumed by people in other parts of the world. The grain can be an ingredient in snack foods and baking and brewing ...

Chinese scientists have uncovered two major genes responsible for sorghum's double-grain spikelet that dramatically enhance ...

As growers look to plant sorghum later this spring, they will need to evaluate all their costs, Brent Bean writes.

The first big opportunity with male sterile hybrids is they don’t develop the grains, so you don’t have to worry about ...

A new collaborative research team of leading plant scientists are developing sorghums with nitrogen-saving traits by utilizing the genetic diversity of wild relatives to improve resilience and ...

For decades, ethanol has been one of the most reliable domestic markets for United States sorghum. Each year, ethanol producers use up to one-third of the nation’s sorghum crop, providing a ...

For decades, ethanol has been one of the most reliable domestic markets for U.S. sorghum. Each year, ethanol producers use up to one-third of the nation’s sorghum crop, providing a steady ...

Sorghum, dubbed the Resource Conserving Crop because of its water efficiency, is often seen as a solution for water-stressed regions. “If there’s one thing that ducks and agriculture both need ...

With the support of the Bill & Melinda Gates Foundation, we are developing genetic and genomic resources that can be used to leverage the phenotypic variation in sorghum. By developing tools in the ...

Sorghum is an increasingly important crop for animal and human nutrition, especially in arid and semi-arid regions, due to ...