Sorghum: The Old-New Everything Crop

This resilient and versatile plant is experiencing a surge in demand and production as farmers and consumers rediscover its worth.

In Africa and India, where the weather is often too hot or too dry to grow corn, sorghum is the staple grain of about a half-billion people, who make it into couscous, use it as a cereal, grind and bake into unleavened bread, or ferment it into alcoholic beverages.
Photo by Randel A. Agrella