Pasturing cattle on the stubble of sorghum is common. Milo fields in the midwest corridor of the U.S. are major hunting areas for pheasant, quail and cottontail rabbits. For human consumption, sorghum is used as a grain and a syrup, depending on the type grown. In all countries except the United States, sorghum is used extensively as a cereal food. The grain is an excellent food source when ground into flour and used to make pancakes, porridge and flatbreads.
Sweet sorghum provides sweetening for food.
It has long been an important sweetening agent in the eastern United States, especially in the Appalachian mountains where grain sorghum is used extensively. Sorghum grain produces edible oil, starch, dextrose, paste, and alcoholic beverages. Economically, the use of sorghum grits and commercial enzymes is also practical. World-wide, the most popular unfermented flat breads are roti in India and tortillas in Central America. For roti, a portion of the flour is gelatinized, mixed with more flour and warm water and kneaded into a dough.