American consumers are becoming more aware of grain sorghum, a healthy, gluten-free, low-glycemic, ancient grain, but what most consumers may not be aware of is how much water can be saved in agriculture by planting it, according to Southwest Farm Press.
Sorghum is nicknamed the “camel of crops” for its ability to grow and flourish on less water. This is a good trait for any crop in Texas due to the continued drought. Compared to corn, sorghum grows on one-third less water, looks similar but smaller, but has a head of seeds that traditionally grow in several different colors.
Sorghum is a gluten-free alternative to wheat and corn. Kansas Grand sorghum is a premium food grade white sorghum that provides the baking industries with alternatives to commonly used gluten-free ingredients.
Food grade white sorghum has similar characteristics to wheat, which is appealing to the American wheat consumer. Also, this sorghum solved the issue of the pink colored flour from the red and other colored sorghum grains. Consumers may like the color of a slice of wheat bread, but pink bread is not popular.