Through the U.S. Department of Agriculture's quality samples program, the council and U.S. sorghum growers provided samples of white sorghum to Japanese millers to be processed into flour. Japanese snack food processors then used the flour in research and recipe development. After milling and baking tests, the council held a seminar in Tokyo last June to present the results to nearly 50 Japanese nutritionists, snack food manufacturers and trading companies. Additional snack food products are expected to debut soon. Grain sorghum is one of the world's most important cereal crops.
Sorghum has unique properties that make it well suited for food uses.
It is rich in antioxidants and, because it is gluten-free, it is an attractive alternative for allergy sufferers. Because of its neutral taste, it absorbs other flavors well. Kansas, Texas, Nebraska and Oklahoma are the primary sorghum-producing states. The U.S. Grains Council is a private, non-profit partnership of farmers and agribusinesses committed to building and expanding international markets for U.S. barley, corn, grain sorghum and their products. The council has 10 international offices, which oversee programs in more than 80 countries.