Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 6810 I EUROPEAN SEED I EUROPEAN-SEED.COM Sorghum is a high-yielding, nutrient- use efficient and drought tolerant crop that can be cultivated on over 80 per cent of the world’s agricultural land. Its geographic distribution spans temperate to tropical climates, and its rich genetic diversity allows for multiple specialized uses (including grain, forage and an increasing number of food applications). Sorghum requires fewer nutrient inputs and far less water than comparable crops and its unique biology makes it possible to produce good yields even in difficult conditions. As water resources become more constrained and as growing populations require more productivity from less arable land, sorghum is a crop poised to meet the growing needs of both traditional agriculture and bio-industrial processes. Sorghum provides a natural assortment of products and uses: Grain sorghum, with its high starch content, is used as an energy source for animal feed or biofuels. In many parts of the world, it is a staple food crop and is commercially used in brewing and a range of gluten-free products. Forage sorghums are primarily used for animal feed. As sorghum tolerates drought, soil toxicities and a wide range of temperatures, it has mostly been consumed by those living in low-income countries where the environment tends to be unfavourable to many other grains. But as researchers and food scientists discover new uses for the grain, demand is increasing and experts say there’s tremendous opportunity for growth stemming from the health food market. Unique Aspects One of the unique aspects of sorghum is that it’s a gluten-free crop, providing an alternative to the 1.5 million people who suffer from celiac disease. As such, sorghum flour serves as a wheat-gluten substitute in baked goods, without a big loss of flavour or texture. Its UNVEILING THE SECRETS OF SORGHUM Research and consumer interest in health foods brings new market potential to an Old World cereal grain. By: Luella Fischer-Gregory, Shannon Schindle and Marcel Bruins