Sorghum is one of the world’s major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact and adapting to the challenges of climate change. This volume summarises the wealth of research addressing these challenges.
Part 1 reviews the chemistry of sorghum and its physiology, before discussing its use as a food grain, in feed and as a forage and energy crop. The second part of the book discusses ways of improving cultivation in regions such as South America, Europe, Asia and Africa.
With its distinguished editor and international team of expert authors, this will be a standard work for cereal scientists, sorghum breeders and growers as well as government and non-government agencies supporting sorghum cultivation. It is accompanied by a companion volume which reviews genetics, breeding and production techniques.
- Discusses latest research on sorghum structure, chemistry and physiology
- Reviews varied uses of sorghum as a feed and feed grain, forage and energy crop
- Includes case studies of key challenges facing sorghum cultivation in regions such as Asia, Africa and South America
What others are saying...
"A comprehensive update on "why do" sorghum and "how to do" sorghum in both developed and developing countries."
John F. Leslie, University Distinguished Professor, Kansas State University, USA
Table of contents
Part 1 Sorghum utilization
1.Structure and chemistry of sorghum grain: S. R. Bean, B. P. Ioerger , J. D. Wilson , M. Tilley , D. Rhodes ; and T. J. Herald , USDA-ARS, USA;
2.The domestication, spread and uses of sorghum as a crop: F. M. Shapter, A Crowther, G Fox, I. D. Goodwin, The University of Queensland, Australia; I. J. C. Hannah, AGRIndustries, Australia; S. L. Norton, Australian Grains Genebank, Australia; and L. Watson-Fox, The University of Queensland;
3.Sorghum crop physiology and development: Vara Prasad, Kansas State University, USA;
4.Sorghum as a food grain: Barbara J. Stoecker, Oklahoma State University, USA; Kebede Abegaz and Yewelsew Abebe, Hawassa University, Ethiopia;
5.Sorghum as a forage and energy crop: Scott Staggenborg and Hui Shen, Chromatin Inc., USA;
Part 2 Sorghum production and improvement across the world
6.Introducing new technologies and market strategies for sorghum producers in developing countries: the Sahel case: John H. Sanders, Purdue University, USA; Botorou Ouendeba, formerly 3N Program, Niger; Ababacar Ndoye, formerly Institute of Food Technology, Senegel; and Niaba Teme, Institute of the Agricultural Economy (IER), Mali;
7.Improving sorghum cultivation in South America: Rafael Augusto da Costa Parrella, Robert Eugene Schaffert, Cicero Bezerra de Menezes, José Avelino Santos Rodrigues, Jurandir Vieira Magalhães, Cynthia Maria Borges Damasceno, Dagma Dionísia da Silva and Simone Martins Mendes, Embrapa Milho e Sorgo, Brazil;
8.Improving production and utilization of sorghum in Asia: Aruna C., B. Dayakar Rao, Vilas A. Tonapi and T.G. Nageswara Rao, Indian Institute of Millets Research, India;
9.Sorghum cultivation and improvement in West and Central Africa: Eva Weltzien-Rattunde, ICRISAT, Mali; H.F.W. Rattunde, ICRISAT, India; T.A. van Mourik, Helen Keller International, Senegal; and H.A. Ajeigbe, ICRISAT, Nigeria;