Sorghum
Sorghum is a genus of herbaceous plants of the Grass family, including more than 30 species. The birthplace of sorghum is in equatorial Africa, but there are known cases of the spread of crops in ancient China and India. Now sorghum is actively grown almost all over the world, including Eastern Europe. For the CIS countries, the European Union and the Middle East, Russia is one of the key suppliers of sorghum grain.
Sorghum grain is mainly used for the preparation of flour and starch, which are further involved in cooking, cosmetology, pharmaceuticals, alcohol and starch industries. The culture is rich in carotene, carbohydrates, tannins, proteins, as well as a large amount of vitamins. In terms of nutritional properties, sorghum is almost equal to corn, and some subspecies are even superior.
Sorghum is a heat-loving spring crop that can withstand short-term drought and a high salt content in the soil. It takes from 120 to 130 days for the full maturation of the crop, which makes it possible to grow sorghum in the southern regions of our country. Often the culture is sown next to legumes, sunflowers, corn.