Louisiana’s grain sorghum acreage has dwindled in the past few years to a tiny fraction of what was grown just a decade ago — a shift driven by a shrinking market and problems with an insect called the sugarcane aphid. Still, LSU AgCenter experts said at a Nov. 7 meeting, grain sorghum, which also is known as milo, deserves a fresh look. It is an ideal crop to rotate with cotton and soybeans, they said, and good management practices can result in higher yields and less insect damage. The meeting was at the AgCenter office in Avoyelles Parish, where more than half of Louisiana’s 5,000 acres of grain sorghum were grown in 2018. In the mid-2000s, acreage was about 250,000. “The sugarcane aphid ran a lot of our farmers out of production, along with price,” said AgCenter entomologist Sebe Brown. “What this insect can do is shocking.” Severe aphid damage essentially sterilizes sorghum grain heads, and the insects leave behind a sticky … [Read more...] about Louisiana farmers encouraged to take fresh look at grain sorghum
APAC holds the largest market share and growth rate in the Millet and Sorghum Ancient Grains Market. HYDERABAD, TELANGANA, INDIA, May 9, 2018 /EINPresswire.com/ -- According to the new market research report by IndustryARC titled “Millet and Sorghum Ancient Grains Market: By Ancient Grain Type (Millet, Sorghum); By Application (Bakery & Confectionary, Sports Nutrition, Infant Formula, Cereals, Animal Feed) & By Geography – With Forecast (2018- 2023)”, the consumers in developed nations drive up the demand; prices are rising everywhere, including in developing nations where these grains have been affordable staples. APAC held the largest market share in the Millet and Sorghum Ancient Grains Market APAC holds the largest market share and growth rate in the Millet and Sorghum Ancient Grains Market and is anticipated to reach $6.7 billion by 2023 at a CAGR of -0.8%. The demand for Millet and Sorghum Ancient Grains Market mainly derives from the poultry and beef … [Read more...] about Millet and Sorghum Ancient Grains Market is anticipated to hit $9.4 billion by 2023 at a CAGR of 1.8%.
(CBS News) - PAWNEE CITY, Neb. - Drought is taking a devastating toll on America's farmland. Hundreds of thousands of acres of corn is withering in the dry heat, pushing prices to near record levels and causing a panic among livestock feeders and ethanol producers. But some farmers say there may be a solution growing right in front of our eyes. As Donald Bloss and his son Mark walk through their dying corn fields in Pawnee City, Neb. they see signs of life just rows away. The corn -- as in much of the Great Plains -- is all dry and dead. But directly adjacent is a lush green crop field -- one that Mark Bloss says isn't even done growing in yet. The green oasis is a grain called sorghum. It's primarily used as livestock feed and as an alternative to corn in ethanol. Donald Bloss has been growing it for 45 years. Sorghum is dependable, he said. Rain, shine or drought -- "it's pretty forgiving." In normal weather conditions, corn can out produce sorghum by nearly 50 percent. But sorghum … [Read more...] about As corn withers, farmers turn to drought-friendly sorghum
When chef Josh Feathers was growing up in Tennessee, his grandmother always had a jar of sorghum syrup in the cupboard. But he never gave much thought to it, or its significance to Southern culture. That didn't happen until he'd grown up, moved away, then returned home to work at Blackberry Farm in Walland, Tennessee. "My mentor, while we were creating desserts he said, 'This is one of the main ingredients you need to look at,'" recalls Feathers, now corporate chef at Blackberry Farm. "This is a truly Southern heritage ingredient we want to highlight." Today, much of the country -- even the South itself -- is experiencing a similar delayed appreciation for sorghum. Sorghum syrup -- or "sorghum molasses" as it's sometimes called -- has long been a staple of certain Southern cupboards. Pressed from the tough, grassy stalks of the sweet sorghum plant, then boiled down, it was seen as the province of grandmothers, a stodgy, household ingredient no one paid much mind. No more. Sorghum syrup … [Read more...] about Sorghum seeing success as Southern foods get hot
Food For Thought Facebook Twitter Flipboard Email Enlarge this image Jonathan Bethony bakes his whole grain breads in a wood-fired oven, heated to about 500 degrees, to help the weighty loaves rise. Whitney Pipkin for NPR hide caption toggle caption Whitney Pipkin for NPR Jonathan Bethony bakes his whole grain breads in a wood-fired oven, heated to about 500 degrees, to help the weighty loaves rise. Whitney Pipkin for NPR Jonathan Bethony admits the breads he'll be churning out at Seylou Bakery & Mill, which just opened this month in Washington, D.C., might not appeal to everyone. The dark crusts of his pain au levain have a charred appearance and complex flavors to match their hue. Inside the loaves, a toothsome chewiness gives way to the tang of sourdough and a taste that can only be described as distinctly wheat-y. But those characteristics are not an accident. They're the fruit of a baking process that is pushing the envelope of what's … [Read more...] about ‘The Hardest Bakery Possible’: Reinventing The Meaning Of ‘Whole Grain’