Grain sorghum has numerous advantages over other grains in aspects of crop production, storage, milling, use in food products, and nutritional value. From a production standpoint, sorghum is an environmentally friendly crop. It makes efficient use of water, requires little pesticides or fertilizers, and can be easily biodegraded.
Sorghum is adaptable to diverse climates and is grown around the world.
In addition, it has a low susceptibility to toxins. The advantageous milling qualities of grain sorghum result in less energy being required to process sorghum compared to other grains. Gluten-free sorghum is ideal for use in breads, cereals, pastries, ethnic foods, beer, and wine. White food sorghum flour serves as an excellent substitute for or addition to corn, wheat, rice, or potato flour in all types of baking products. Phenolic pigments are absent in white food sorghum so it does not discolor cooked food products .