Sorghum: a unique plant. Sorghum

Kirill Sysoev

Calloused hands do not know boredom!

Content

Few people know the sorghum plant, but this crop has been used by man for many millennia in many industries: industry, cooking, medicine, and is widely used in agriculture. Once upon a time, China, India, Africa, cereals were used in the manufacture of flour for baking cakes. Recently, the plant has not been so common, although almost 70 million tons of it are grown annually around the world.

Sorghum - what is it

Kaoliang (humai) or sorghum is an annual and perennial herbaceous spring crop that belongs to the grass or bluegrass family. Translated from the Latin word "Sorgus" means "to rise". According to the scale of production, the cereal is in fifth place, which is explained by high yields, productivity, resistance to weather conditions. The variety is unpretentious, growing a crop does not require the use of special equipment and machinery.

Places of growth

Sorghum is considered to be native to East Africa. There it began to be grown from the 4th century BC. Today, there are approximately 70 species of this plant, which are cultivated in the southwestern part of Asia, Equatorial and South Africa, the southern part of the European continent, and Australia. Kaolian also grows in Moldova, the steppe zone of Ukraine, and the southern part of Russia.

Energy value and composition

The plant is a natural antioxidant. Kaoliang contains more protein than corn, but lacks the amino acid lysine. 100 grams of sorghum grain contains 339 kcal. Sorghum grain has the following nutritional value:

• carbohydrates - 68.3 g;
• ash - 1.57 g.
• water - 9.2 g;
• fats - 3.3 g;
• protein - 11.3 g.

The table shows the content of the main vitamins and minerals per 100 g of seed:

vitamins	Quantity
Vitamin B1, thiamine
Vitamin B2, riboflavin
Vitamin PP, NE
macronutrients
Calcium Ca
Sodium, Na
Phosphorus, Ph
trace elements
Iron, Fe
Essential amino acids
Histidine
Fatty acid
Omega 3 fatty acids
Omega 6 fatty acids
Monounsaturated fatty acids
Palmitoleic
Oleic (omega-9)
Polyunsaturated fatty acids
Linoleic
Linolenic

Beneficial features

The composition of trace elements and vitamins of sorghum determines its characteristics and medicinal properties. The plant is capable of:

• strengthen the muscles of the heart;
• stimulate appetite;
• improve brain activity;
• break down fats, activate the metabolic processes of the body;
• accelerate protein synthesis;
• remove salt from the body;
• stimulate the production of hemoglobin.

Gaoliang is often used for various gastrointestinal diseases, rheumatism, and for the prevention of strokes and heart attacks. Grain, due to the content of folic acid in it, is very useful for pregnant women, nursing mothers. Lemongrass tightens the skin, makes it fresh and elastic, so the plant is often used in the manufacture of anti-aging cosmetics.

The content of proteins and carbohydrates makes the plant nutritious, thiamine tones the muscles, stimulates the secretion of the stomach, and has a beneficial effect on the higher nervous activity of the body. Antioxidants, which the grain has in large quantities, protect the human body, prevent premature aging, inflammation. Vitamins regulate metabolism, break down fats. The product is suitable for use by diabetics, skin diseases, nervous disorders.

• potassium regulates pressure, acid, water, electrolyte balance;
• vitamin B1 provides the body with energy, promotes metabolism, improves the functioning of the digestive, nervous, and cardiovascular systems.
• phosphorus is involved in many physiological processes;
• vitamin PP is involved in the restoration and normalization of the skin condition, improves the functioning of the gastrointestinal tract, the nervous system;
• iron prevents anemia, atony of skeletal muscles, atrophic gastritis

Classification

There are about 70 cultivated and 24 wild varieties of sorghum. Depending on the scope of use, there is grain sorghum, sugar, lemon, broom, grassy. All varieties are very productive, but in the first places in terms of fertility: "Durra", "Kaoliang", "Dzhugara". Several hybrids have been bred that give no less yield. These are: "Quartz", "Titan", "Emerald", "Eritrea". There are 4 main groups of sorghum:

1. sugar;
2. lemon;
3. technical or broom;
4. grassy.

There are several types of sorghum. There are 8 of them in total, some of them have their own subspecies. There is sorghum:

• guinean grain;
• kaffir;
• negro;
• bread (Ethiopian, Nubian, Arabic);
• Chinese (gaolian ordinary and waxy);
• sugar;
• herbaceous or Sudan grass;
• technical (East Eurasian and West Eurasian).

The stalk of sweet sorghum contains approximately 20% sugar. The highest concentration of carbohydrates occurs immediately after the flowering of the plant. It is used in the manufacture of jam, honey, sweets, alcohol, vitamins, food additives. Sugar made from humai can be consumed by people with diabetes. The cost of this substance is lower than that of cane or beet. The culture is able to give a good harvest in drought, high temperatures, on infertile soils. The plant is resistant to diseases and pests, so less pesticides are used in cultivation.

The culture is indispensable when it is necessary to restore the fertility of dry, depleted soil. Grain antioxidants are able to remove all toxic substances from the earth, it is replenished with useful minerals. After such treatment, sowing other crops, their growth will be productive. Sweet sorghum is increasingly used in the field of bioenergy for the production of bioethanol, biogas, and solid fuels. In China, this crop is one of the main ones in the production of biofuels.

Lemon gumay is easily recognizable by its pronounced lemon flavor. This feature of the plant allows it to be used by perfumers and culinary specialists. The plant is used dried and fresh. For cooking, it is pulp, onion and stem, juice, perfumery uses essential oils. As a spice, the culture is suitable for meat and fish dishes, vegetable soups and salads. Especially often it is used for making marinades, brewing tea.

Lemon sorghum copes well with seborrhea, strengthens hair, and prevents baldness. Essential oil from kaoliang is effective against tsetse and mosquito bites, it is an antibacterial, antiseptic, antipyretic agent, which is proved by its widespread use by medical workers in India, China, and Vietnam. The plant is often used in the treatment of infectious diseases.

Technical or broom sorghum is grown in household plots. The plant does not require serious care, the land can be cultivated in the usual way. Technical kaoliang is distinguished by color, shape of panicles, which are used to make brooms. Red varieties are valued less because they have hard, stiff branches. The most valuable varieties with elastic, even, equal in length, dense panicles at the ends. In addition to brooms, the plant is suitable for making wicker things, paper. Growing a broom variety can be a good start for your own business.

Grassy sorghum is widely used for fodder purposes. The sugar variety is indispensable as livestock feed. Hay and silage produced from this variety have many nutrients. In animal husbandry, the best feed for livestock is a mixture of sorghum and corn. The plant is used for land irrigation, crop rotation, has a phytomeliorative effect on the soil, and is able to remove salt from the soil.

plant application

Sorghum is a real storehouse of vitamins and useful elements, so the culture is in great demand. From kaoliang get:

• silage;
• soil fertilizers;
• essential oils;
• starch - used in the mining, food, paper, textile, medical sectors;
• flour - used for food purposes in baking, cooking cereals;
• cereals;
• seasonings for dishes, etc.

In cooking

Due to the thick and bitter-tasting peel, it is difficult to use the plant in cooking, but possible. Sugar is used for food (for making sweets, pastries, honey, alcohol), lemon (seasoning for many dishes, drinks, teas), grain sorghum (cereals, side dishes are prepared from cereals, flour is used for baking bread, flat cakes, cooking couscous ).

Depending on the type of gumay, it is recommended to use it as an ingredient or a separate dish. For example:

• as part of rice dishes, the taste is more refined, bright;
• as the main side dish is an alternative to buckwheat, oatmeal, rice;
• as a component of separate cold appetizers, many salads;
• in the manufacture of muffins;
• prepare syrups, creams for baking based on lemon varieties.

Lemongrass is versatile. To get a drink, the stems are poured with boiling water and infused for about ten minutes. The drink lowers the temperature, tones the body. Lemon kaoliang is a frequent ingredient in the cuisines of different nations:

• Asian - used as a seasoning in fresh, boiled form;
• Thai - as a side dish and seasoning for soups, sauces, pastes;
• Vietnamese - for making fondue.

The grain type of grass is processed into flour for baking. Since the resulting product does not contain gluten, it should be mixed with wheat flour when kneading the dough. In its pure form, such flour can be added when cooking soups, gravy. Porridges made from grains of Sudanese grass give a long feeling of fullness. Mushrooms, citrus fruits, fresh vegetables go well with them.

In agriculture

In terms of its nutritional properties, sorghum is not inferior to maize, therefore, in agriculture, the plant is used as animal feed. The plant is fed by suckling pigs, hens and chickens. The amino acids, proteins, carbohydrates included in the composition contribute to the rapid growth and weight gain of livestock and poultry, but the dosage must be observed - no more than 30% of the total feed. The culture is often fed to fish, which gives an increase in fat mass by 34%.

Hazardous Properties

Kaoliang cereal has a unique chemical composition, but there are substances that can impair the bioavailability of its own minerals. Most inhibitors are contained in the shell of the grain. Therefore, before use, it is recommended to soak sorghum in water acidified with lemon juice or vinegar. A large amount of fiber can cause constipation. It is not recommended to use cereal for flatulence. In other cases, harm from the culture is possible only with individual intolerance to the product.

Video

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Culture. Differs in thermophilicity, very high drought resistance, salt resistance. Easily adapts to various soils. Vegetation period 120-130 days, cross pollination.

Sorghum has a straight high stem from 0.5 m (in dwarf forms) to 7 m (in tropical forms) in height. The root system of sorghum penetrates the soil to a depth of 2-2.5 m.

Growth

Industry

Sorghum production by years (FAOSTAT)
thousand tons.

A country
USA	28 456	11 650	9 848
Nigeria	4 911	6 997	8 028
India	10 197	9 327	8 000
Mexico	6 597	4 170	6 300
Argentina	6 200	1 649	2 900
Sudan	3 597	2 450	2 600
China	5 696	4 854	2 593
Ethiopia	-	1 141	1 800
Australia	1 369	1 273	1 748
Brazil	268	277	1 530

Farm with traditional and hybrid varieties of sorghum

Worldwide, 55.6 million tons of sorghum were harvested in 2010. The average yield was 1.37 tons per hectare. The most productive farms were in Jordan, where the yield reached 12.7 tons per hectare. The average yield in the largest sorghum producer, the United States, was 4.5 tons per hectare.

The area devoted to sorghum cultivation is decreasing, while the yield per hectare is increasing. Over the past 40 years, the largest amount of sorghum in the world was produced in 1985 - 77.6 million tons.

Usage

Sorghum field in Central America

Sorghum grain is processed into cereals, flour and starch, wicker products, paper, brooms are made from straw. The green mass is used for silage (young plants of many types of sorghum are poisonous).

The most common annual species of this plant are:

• Sorghum bicolor() Moench - grain sorghum
  • Sorghum bicolor subsp. bicolor - durra, dzhugara;
  • Sorghum bicolor nothosubsp. drummondii (Steud.) de Wet ex Davidse- Sudanese grass, or Sudanese Sorghum, or Sudanese

The expediency of sorghum cultivation in arid and semi-arid regions of the planet is determined by its versatility and high productivity. Green mass and grain are readily eaten by many types of farm animals. Sorghum is not only a high-yielding crop, it is rich in carbohydrates, proteins, carotene, tannins, vitamins, which play an important role in increasing the productivity of animals.

In terms of nutritional properties, grain and green mass of sorghum are almost as good as corn, and in some regions even surpass it. In addition to fodder, sorghum grain is used for the alcohol and starch industry. Technical (broom) sorghum is widely used for the production of various brooms and brooms. According to S.L Patil and H. Basappa, during the dry season, sorghum is the main food product in the semi-desert regions of India.

Many types of sorghum, along with the high quality of grain and green mass, contain tannin in the grain and hydrocyanic acid in the leaves and stems of plants, which in some cases led to animal poisoning.

Sugar sorghum and Sudan grass have performed well in mixed crops with legumes, corn, sunflowers. The juicy stalk, rich in sugars, allows you to get balanced silage and haylage, while crop productivity remains very high.

general characteristics

According to biological characteristics, there are no big differences between sorghum groups. Sorghum is a heat-loving, heat- and drought-resistant crop. The optimum temperature for seed germination, growth and development of plants is + 20 ... + 30C. Plants do not tolerate frost in any phase of development. Spring frosts can completely destroy or significantly thin out crops, so do not rush to planting dates. Cooling during flowering, even at positive temperatures, can lead to overgraining.

For full maturation of most varieties of sorghum, the sum of positive temperatures should be 3000-3500°C. As S.L Patil and H. Basappa (2004) point out, during severe drought, the yield of sorghum hybrids of different productivity levels out.

Sorghum is not demanding on moisture. The amount of water required for swelling of sorghum seeds is 35% of the total weight of seeds (for corn - 40%, chumis - 42%, mogar - 58%, wheat - 60%). It has also been established that sorghum consumes 300 parts of water for the formation of a unit of dry matter (Sudan grass - 340, corn - 338, wheat - 515, barley - 534, oats - 600, peas - 730, alfalfa - 830, sunflower - 895, castor beans - 1200) . Therefore, N. I. Vavilov called sorghum “the camel of the plant world”. As a tropical plant, in the process of evolution it has developed a great adaptability to the lack of moisture and its economical use.

Studies of the anatomical structure, biological and physiological characteristics of sorghum showed its high xerophyte, which is due not only to the power and selective ability of the root system, but also to the structural features of the leaf surface, stomatal apparatus, the presence of a dense epidermis and white wax coating.

A characteristic feature of sorghum is the low intensity of growth in the initial period, as well as the ability to suspend its growth during the period of unfavorable conditions for growth and development and remain in an anabiotic state until favorable conditions come.

Sorghum crops grow well after mowing, which is actively used in fodder production. In the conditions of the Stavropol Territory, with irrigation, you can get up to 4 full-fledged mowings per season. M. N. Khudenko and I. P. Kuznetsov (1991) note that the most economically advantageous for irrigation is the mowing of Sudanese grass in the “beginning of heading” phase. This makes it possible to shorten the inter-cutting period and obtain three full-fledged cuttings of green mass per season in the conditions of the Saratov region.

Despite the high drought resistance, sorghum reacts strongly to moisture supply and gives a large increase in yield. In the conditions of the foothill dry steppe zone of Kazakhstan, when irrigated, grain sorghum is able to produce grains from 52.6 to 62.5 / ha.

Sorghum is a photophilous short-day plant. This is due to its adaptation to the high solstice and is associated with great demands on the intensity of short-wave radiation. In the majority of sorghum accessions, vegetation decreases with a short day, and increases with a long one (over 15 hours). At the same time, there are varieties and forms of sorghum that are neutral and slightly sensitive to the length of the day.

Sorghum is a rather unpretentious crop to soils and can grow on fertile loams, light sandy and well-aerated clayey, weed-free soils. Often sorghum is used for the development of virgin and reclaimed lands. In addition, having a powerful root system, sorghum can produce satisfactory and good yields for a number of years on soil that is depleted and depleted for other cereals. Sorghum is only intolerant of cold, waterlogged soils and does not grow well in acidic soils. Unpretentiousness to soils makes it possible to use sorghum as the first crop in the development of eroded slopes.

Sorghum, being undemanding to soils, responds positively to improved conditions of mineral nutrition, especially on poor soils.

Sorghum classification

Sorghum is characterized by an extremely wide variety of species, subspecies and varieties. Genus Sorghum Moench. belongs to the bluegrass family (Poaceae Bernh.) and includes 60-70 species of cultivated sorghum and a group of semi-wild and wild plants. According to some reports, sorghum was introduced into cultivation in Africa in 2500-3000 BC. e. On the European continent, a little later, in 2000 BC. e. . As a result, for the entire period of study and cultivation of sorghum in the world, many scientists have tried to systematize sorghum. Authors J.D Snowden, De Wet, J.P. Huckebay classified sorghum into 28 cultivated and 24 wild related subspecies. English botanists O. Stapf and J.D. Snowden divided the sorghum genus into two sections, and the largest of them into two subsections: the first was annual species, the second - perennial. In each subsection, botanist J.D. Snowden installed two sections. He attributed to the first one more than 30 cultivated types of grain, sugar and broom sorghum, grouped into six sub-series; to the second - Sudanese grass and 16 wild-growing species of sorghum. Subsequently, several more species of sorghum were described, as a result of which the sections already include 56 species of sorghum plants. Currently, the systematization of sorghum proposed by E. S. Yakushevsky (1969) is used, where the entire variety of forms of sorghum crops is divided according to the principle of economic use into 4 groups (grain, sugar, grassy and broom) and 8 species (guinean grain sorghum, grain sorghum kaffir sorghum, Negro grain sorghum, grain sorghum, Chinese grain sorghum, sugar sorghum, grass sorghum, technical or broom sorghum).

1. Guinean grain sorghum (S. guineense Stapf., Jakuschev.) has the greatest varietal diversity in the countries of West Equatorial Africa, located south of the Sahara and adjacent to the Gulf of Guinea. This type of sorghum has a regenerative capacity. The VIR collection contains several late-ripening low-growing forms of Guinea sorghum, which have a high combination ability.

2. Sorghum grain kaffir (S. caffrorum Beauv., Jakuschev.) has the greatest varietal diversity in the countries of South Africa located south of 10 ° S. sh. Kaffir sorghum is the most common species in our country. As a result of its hybridization with forms of bread sorghum, Russian breeders, primarily E. S. Yakushevsky, bred a number of varieties of grain sorghum, fertility restorers and sterility fixers.

3. Grain sorghum Negro (S. bantuorum Jakuschev.) has varietal diversity in the countries of Central and Eastern Equatorial Africa. In our country, Negro sorghum is not widely used.

4. Grain sorghum (S. durra Forsk., Jakuschev.) It is mainly distributed in the countries of Northeast Africa, the Near and Middle East, in Arabia, India and Pakistan, where it has been an important food and fodder crop since time immemorial. It is represented by cultivar types Durra, Dzhugara, Milo. Bread sorghum is divided into the following subspecies according to the shape and nature of the fruiting spikelets, films and grains:

• Ethiopian sorghum (S.durra ssp. aethiopicum Jakuschev.);
• Nubian sorghum (S.durra ssp. nubicum Jakuschev.);
• arabian sorghum (S.durra ssp. arabicum Jakuschev.).

5. Chinese grain sorghum (S.chinense Jakuschev.) or kaoliang, has the greatest varietal diversity in the countries of East Asia. This species is characterized by relative cold resistance, precocity. The grain color of varieties of this species, as a rule, is reddish-brown with different shades. The grain contains a lot of tannins, which give it a bitter taste. Therefore, in Russia it is practically not cultivated. Gaoliang is used in breeding programs as a donor of cold hardiness, early maturity and resistance to certain types of diseases and pests. According to the nature of the endosperm, the grains of the sorghum-kaoliang variety are divided into two subgroups:

• kaoliang vulgaris (S. chinense convar. communis Jakuschev.) has a grain of vitreous or powdery consistency, containing starch, giving a typical blue color in a solution of potassium iodide.
• kaoliang waxy (S. chinense convar, glutinosum Jakuschev.) has a caryopsis of a dull white or waxy consistency (in the context) and starch, which gives a violet-red color in a solution of potassium iodide. Forms and varieties contain starch, which is valuable in nutritional and technical terms, but they are not common in Russia.

6. Sugar sorghum (Sorghum saccuratum Jakuschev.) It is used for fodder purposes, and due to the high content of water-soluble sugars (up to 18%) in the juice of the stem, it is also a source for the production of molasses, which is widely used in confectionery.

7. grassy sorghum (Sorghum sudanense Jakuschev.). Of the entire species of grassy sorghum, only two varieties - Sudanese grass and generous sorghum are introduced into the culture. Sudan grass is one of the most valuable annual grasses and is widely cultivated in various soil and climatic conditions. It is somewhat inferior to sorghum in terms of drought resistance, but it can withstand a certain degree of soil salinity well. Breeders have created a wide variety of varieties of Sudanese grass. And when crossed with sterile lines of grain sorghum, it produces sorghum-Sudanese hybrids that are superior in many respects to their parents. Sudanese grass and sorghum-Sudanese hybrids grow well and can give a full second cut of excellent green fodder.

8. Sorghum technical or broom (Sorghum technikus sonvar, occidentocuresicum Jakuschev.). This type is mainly used for the production of high-quality brooms, brushes, brooms, which are in great demand in the national economy. Separate lines are used in the creation of hybrids, some of them (Saratov silage) are characterized by high productivity.

Thus, the classification of E. S. Yakushevsky (1969) quite fully and specifically covers the planetary species diversity of sorghum, which is currently used in various sorghum-growing countries of the world.

In the modern classification, the genus is divided into sections: Chaetosorghum, Heterosorghum, Parasorghum, Sorghum, Stiposorghum.

Some species

• Sorghum amplum Lazarides
• Sorghum angustum S.T.Blake
• Sorghum bicolor()Moench
• Sorghum brachypodum Lazarides
• Sorghum bulbosum Lazarides
• Sorghum ecarinatum Lazarides
• Sorghum exstans Lazarides
• Sorghum grande Lazarides
• Sorghum halepense () Pers.
• Sorghum interjectum Lazarides
• Sorghum intrans F. Muell. ex Benth.
• Sorghum laxiflorum F.M. Bailey
• Sorghum leiocladum (Hack.) C.E. Hubb.
• Sorghum macrospermum E.D. Garber
• Sorghum matarankense E.D. Garber & Snyder

see also

Literature

• Demidenko B. G. Sorghum. - M .: Selkhozizdat, 1957. - 158 p.

Notes

1. Sorghum- article from the Great Soviet Encyclopedia. N. S. Kalashnik
2. Agricultural Production, Worldwide, 2009. FAOSTAT, Food and Agriculture Organization of the United Nations (2010). Archived
3. Sorghum and its characteristics. uralniishoz.ru. Archived from the original on June 23, 2012. Retrieved April 19, 2012.
4. Crop Production, Worldwide, 2010 data. FAOSTAT, Food and Agriculture Organization of the United Nations (2011). Archived from the original on June 23, 2012.
5. Kalashnik N. S., 1960; Kuznetsov M.I., 1961
6. Patil S.L., Basappa H., 2004
7. Orlov V. M., 1960; Shibraev N. S., Ogurtsov V. N., 1968
8. Khudenko M. N., Kuznetsov I. P., 1991; Asanov Sh. Sh., 2003
9. Naumenko A. I., Kalashnik M. F., 1972; Radchenko A. F., 1988; Matowo P.R., 1992; J.E.Jahagirdar, S.T. Borikar, 2002; Nafikov M. M., 2006
10. Zavarzin A. I., 1994; Bolshakov A. Z., Kolomiets N. Ya., 2003
11. Shorin P. M., 1976; Shepel N. A., 1985
12. Krylov A. V., Filatov V. I., 2002
13. Kuzmichev V.N., 1959, Nooman Said Abdo, 1989; McGowan M., Taylor H.M., 1991; Sow A.A., 1992; Patil S.L., 2002

Grain sorghum is an ideal crop for growing in dry regions, for example, in the southern regions of our country.

In addition to unpretentiousness to environmental conditions, the plant is characterized by high productivity, has a lot of useful properties and is successfully used for various purposes.

1 Features of culture and its scope

Sorghum belongs mainly to cereal crops, although the abundance of varieties allows it to be cataloged also as a herbaceous, sugar and industrial plant.

Sorghum began to be grown several centuries before our era - Northeast Africa is considered its homeland (in particular, Sudan, hence the common name of the plant - "Sudanese grass"). The earliest mention of the cultivation of this cereal in Europe dates back to the 15th century AD.

The plant belongs to the category of undersized (1-1.5 m), open or slightly covered with a film of grain collected in panicles with a fairly high density. The stem is powerful, semi-succulent, the leaves have white or greenish central veins, the ground grassy part is covered with a natural wax coating that prevents the rapid evaporation of moisture.

The ability to tolerate drought is due to the structural features of the root system - developed and powerful, it is capable of quickly absorbing a large amount of water.

The main advantage is the absolute unpretentiousness to cultivation conditions. Unlike grains traditional for our area, sorghum grow well even on heavy soils - clayey, alkaline and sandy loamy.

Today, grain sorghum is considered one of the main food, industrial and fodder crops. From it, depending on the variety, flour and starch, silage mixtures and haylage, sugar syrup, wickerwork and even biofuels are made. It should be noted that from time to time this plant is confused with lemongrass (lemongrass), which is actually a spice and has nothing to do with grains.

The outstanding nutritional qualities of sorghum cannot be ignored - 100 grams of grains contain up to 15% protein, about 70% healthy carbohydrates and no more than 4% fat. This cereal is a real storehouse of useful trace elements (calcium, phosphorus, magnesium, iron, selenium, zinc), tannins and B vitamins, due to which it is actively used in the manufacture of food and in cooking, successfully competes with barley.

Regular consumption of sorghum contributes to:

• activation of brain functions;
• increased muscle tone;
• stabilization of metabolism and regulation of appetite;
• stimulation of the synthesis of amino acids, proteins, steroid hormones, fatty acids, vitamins A and D, cholesterol;
• normalization of hematopoietic processes and blood sugar;
• improve the condition of the mucous membranes and skin.

Depending on the variety, sorghum has a white, yellowish, brown or black tint and is considered one of the most useful due to the increased content of thiamine and riboflavin.

Raw grains contain polyphenolic compounds that have a positive effect on the immune system, have a protective effect, minimize the effects of tobacco smoke and alcohol, and are also a powerful antioxidant.

2 Pre-sowing preparation and soil fertilization

When growing sorghum for industrial purposes or for grain, yield indicators depend on competent agricultural planning and technologically correct preparation of directly seed and soil.

Sorghum seeds, like all cereals, should be dried and ventilated throughout the entire storage period, while protecting from pests, the most effective way to prevent and control which is. To preserve the quality of the genetic material, sorghum grain for sowing should be selected with known care at the harvesting stage and immediately before sowing, removing substandard specimens to the maximum.

As soon as the soil reaches optimal indicators of physical ripeness, it must be harrowed with a one- or two-track method, depending on the composition and severity, when processing heavy soils, chiselling the surface to a depth of 12 cm is also recommended.

• 5-6 cm with a small amount of weeds;
• 12-15 cm, if weediness is significant.

The most effective for heavily weedy soils is a double treatment. Despite the unpretentiousness and resistance of the culture to droughts, it is desirable to prepare the soil with the maximum preservation of the moisture present in it.

2.1 Description of culture (video)

When sowing, it should be remembered that all sorghum are small-seeded crops, so they should not be planted deep into the ground. On the other hand, with surface incorporation, the seeds automatically find themselves in a zone of increased soil dryness, which can also affect germination. As a rule, to obtain friendly seedlings, it is enough to sow seeds to a depth of 6-8 cm.

The optimal planting algorithm is wide-row with a distance between rows of 60-70 cm, when sowing low-growing varieties (up to 50 cm high), it can be reduced to 40-45 cm. This method is mostly used in beet-growing areas, whose agricultural enterprises have specialized equipment for plant care.

The sowing density depends mainly on the climatic conditions in the region - the greater the amount of precipitation, the higher it can be. The average indicator for all stripes of our country is 120-160 thousand units of seeds per 1 hectare.

Too early sowing, when there is still a threat of frost, is undesirable, since with all the positive qualities, sorghum crops are quite thermophilic. Full ripening of grains is guaranteed if the total value of positive temperatures in the region is about 30-35oC.

Sorghum is a fodder and partly a technical and food crop. Grain is an excellent raw material for compound feed, it can be used as feed for pigs, cattle, horses and birds. Green mass and sorghum hay are good feed for dairy cattle. Sorghum silage is close in quality to corn silage. Sorghum grows well after cutting, its crops can be used as a pasture. Leaves and stems remain juicy until the grain is fully ripe

Grain sorghum gives stable yields - from 2.5 to 5 t/ha. The yield of green mass for silage is 18-30 t/ha, and with irrigation - 80-100 t/ha.

Sorghum grain is used in starch-treacle and alcohol production. Groats are obtained from grain. Sorghum syrup can be obtained from the stems of plants of sugar varieties containing up to 10-15% sugars (24% in juice). Panicles of broom varieties are used to make brooms, brushes and other products. Sorghum is widely used as a rock plant.

The centers of origin of sorghum are Equatorial Africa, India and China. Sorghum has been cultivated in India and China since 3000 BC. e. In Central Asia, its culture is 2500-3000 years old. Sorghum appeared in Russia in the 17th century.

The sown area of ​​sorghum in the CIS is about 200 thousand hectares. In the future, it is planned to expand its crops. The main areas of sorghum cultivation should be considered the arid steppe regions of the south of Ukraine and Moldova, the North Caucasus, the Lower Volga region, Kazakhstan, irrigated areas of Central Asia and Transcaucasia (on saline soils), as well as semi-moisture dry land.

The world area under sorghum is about 47 million hectares. Large areas are cultivated in India. China and Africa, as well as in arid

Rice. 14. Panicles of sorghum;

1-lumpy with a straight stem; 2 - lumpy with a curved end of the stem (jugar); 3 - Broom (spreading) with a shortened main axis and long side branches; 4 - spreading with a developed main axis.

States of the USA. Sorghum is also cultivated in the Middle East and European countries. In world agriculture, the average yield of sorghum grain is about 1.5 t/ha.

The most common types of sorghum . Sorghum belongs to the genus Sorghum, which includes many annual and perennial species. Of the cultivated species on the territory of the CIS, common sorghum is common - S, vulgare Pers., kaoliang - S. chinetlse Jakushev. dzhugara - S. cernuum Host and Sudan grass - S. sudanense Pers. All of them are annuals and are cultivated for food, technical and fodder purposes. Of the wild species of sorghum in Central Asia and the Caucasus, there is humai - a malicious weed.

According to the nature of the panicle and the density of the arrangement of branches of different orders, sorghum is divided into three subspecies (Fig. 14): spreading (paniculate) -ssp. effusum Korn., condensed - ssp. contractum Korn, and lumpy - ssp. compactum.

Spikelets of sorghum panicles are single-flowered, arranged in twos or threes. The predominant type of pollination is cross-pollination, but self-pollination is also possible.

Sorghum grain is round, without a groove, naked or membranous, in spikelets and flowering scales, the weight of 1000 seeds is 20-30 g. From 1600 to 3500 grains are formed in one panicle.

According to the nature of use, sorghum is divided into four groups.

Grain sorghum - Relatively undersized, slightly bushy, cultivated for grain. The core of the stem is semi-dry. The grain is open and easily collapses. Food grades are white-grained, without smack of tannin.

Sugar sorghum - Tall plant, grows well. The succulent stems are used to make molasses and syrup, as well as for silage. The largest amount of sugar (up to 15% in raw stems, up to 24% in sake stems) is observed in the phase of full grain ripeness. The grain is usually filmy and semi-filmous, difficult to break.

broom sorghum Cultivated to obtain panicles used for the manufacture of brooms, brushes, etc. For fodder purposes, it is less suitable. Differs in a dry core of a stalk. Panicles are long (50-90 cm), do not have a main axis (the axis is shortened). The grain is filmy, difficult to break. From panicles collected from 1 ha (1.5-2 tons), 2-4 thousand brooms can be made. Panicles of the best quality - bright green, without reddish spotting, 35-50 cm long, thin, flexible, even.

grassy sorghum (Sudanese grass) is characterized by intensive growth of thin stems and high bushiness. Cultivated for green fodder and hay.

All types of sorghum are easily crossed. The first generation of hybrids gives increased productivity. Noteworthy are the hybrids of dzhugara with broom sorghum and sorghum with Sudanese grass.

Biological features . Sorghum is a very promising crop for the arid southern and southeastern regions of the country (up to semi-deserts) due to its exceptional drought resistance, thermophilicity, heat resistance and salt tolerance. Its transpiration coefficient is 150-200.

In irrigated agriculture on saline soils of Central Asia, dzhugara (a type of cultivated sorghum) is more productive than corn, while on non-saline soils, corn is preferable.

Sorghum makes good use of the rains of the second half of summer and early autumn. It is extremely resistant to heat, drought, dry winds: when corn leaves already lose turgor and curl up, sorghum leaves continue to assimilate.

In the initial period before rooting (30-40 days), sorghum grows slowly and can “freeze” during drought (leaves curl, growth stops, the plant weakly adheres to primary roots).

In terms of heat requirements, sorghum is superior to millet, chumiza and corn. Its grain begins to germinate at a temperature of 12 - 13 ° C. Seedlings are very sensitive to low temperatures, even short-term frosts (below -2 ° C) are detrimental. Sorghum develops well at a temperature of 30-35 °C. The minimum average daily temperature for flowering sorghum is 14-15°C, for ripening - 10-12, the sum of temperatures for the growing season is 2250-2500°C. Sorghum is a photophilous short-day plant.

It is undemanding to the soil, grows on both heavy and very light soils. It has good salt tolerance, but prefers warm, loose, weed-free soils with permeable subsoil. It responds well to the application of manure and nitrogen-phosphorus fertilizer.

Place in crop rotation. Sorghum is placed in crop rotation after winter crops, grain legumes, corn for silage. It tolerates repeated crops well and can be cultivated on permanent plots. As a tilled crop, sorghum is a satisfactory precursor to spring crops.

tillage. Under sorghum, the soil is treated in the same way as under millet. Sorghum is responsive to deep ploughing, and the yield of green mass increases by 22-25%.

Fertilizer. The need for fertilizers in sorghum is about the same as that of millet and corn. Sorghum responds best to complete mineral fertilizer (N60P60K60) applied under ploughing; it is also necessary to apply fertilizers in rows at a dose of N10P10.

Sowing. Sowing starts when the seed layer of soil warms up to 12 - 15 ° C. In unheated soil, the seeds do not germinate for a long time and rot. Before sowing, the seeds are sorted and heated.

Sorghum is sown in a dotted way with row spacing of 60-70 cm, the distance in a row is 15-20 cm (seeding rate is 10-14 kg/ha). When cultivating for grain, the square-nest method can also be used according to the scheme 70X70 or 90 x 90 cm, 4-6 seeds are sown in the nest (seeding rate 6-10 kg/ha).

For green fodder and hay, sorghum is sown in the usual row (15 cm), inter-row (30 cm) or wide-row two-line [(45 ... 60) x15 cm] with a seeding rate of 20-30 kg/ha. The sowing depth of seeds is 3-5 cm, on dry sandy soils - 7-8 cm.

To increase the fodder value of green mass, it is advisable to sow sorghum mixed with soy, chin, beans or vetch. Legumes are sown in independent rows or in a cross direction (50-80 kg/ha). Sufficiently effective joint crops for silage sorghum with soybeans and corn.

Crop care. Immediately after sowing, the field must be rolled with ringed or ribbed rollers to accelerate the emergence of seedlings. The first harrowing is carried out before the emergence of shoots to destroy the shoots of weeds and loosen the soil; the second harrowing by seedlings (3-4 sheets) - for loosening the soil and thinning; sometimes a third harrowing (6-7 leaves) is carried out to control weeds. On wide-row crops, 1-2 inter-row treatments are required. For chemical weed control, crops in the 3-b leaf phase are treated with herbicides of the 2,4-D group.

Cleaning. Grain sorghum does not crumble when ripe, it is harvested at full ripeness by combine harvesters with a reduced number of drum revolutions - up to 500-600 per minute. When grain moisture is above 20%, separate harvesting is used with a converted grain combine or a SM-2.6 sorghum harvester. When cultivating sorghum for green fodder and hay, they start harvesting before the coarsening of the mass - no later than the start of throwing panicles. The time of harvesting sorghum for silage is the phase of wax ripeness of the grain. Sweet sorghum is harvested at the end of waxy ripeness on a low cut. Broom sorghum is harvested at the beginning of full ripeness (panicle branches should still be green). Panicles are cut by hand, and the stems are harvested for silage.

Sorghum, mowed for green fodder, grows and forms aftermath. Hydrocyanic acid can accumulate in young plants (especially when growth is stunted) and in aftermath. With age, the content of hydrocyanic acid decreases. In the beveled dried mass, hydrocyanic acid decomposes.

This is a herbaceous plant that belongs to the Meatlic family (Grains). Its homeland is Sudan, Ethiopia and other states of Northeast Africa, where the plant began to be cultivated in the 4th century BC, and where the largest number of sorghum varieties known to modern science is still found. In ancient times, this culture was distributed not only in Africa, but also in China, India, where it is widely used for food today. In the 15th century, it began to be cultivated in European countries, and in the 17th century it was brought to America.

Today you can find both annual plant species and perennials. Interestingly, many young plants are poisonous.

This spring heat-loving crop, resembling corn in appearance, is successfully grown in the States, where places from Missouri to Kentucky specialize in the cultivation of sugar sorghum, the production of syrup and other products from it. In America, 40 grain varieties of this plant grow. The production of various sorghum products is considered an important part of the economy of Nigeria and India, which are also leaders in this industry, well ahead of African states, where sorghum is traditionally the main crop.

Now about 60 varieties of cultivated and wild sorghum species are known, which are most common in Central and South-West Asia, Equatorial Africa, the Americas, southern Europe, Moldova, Russia, Ukraine and even Australia.

Among them are the following types:

• grain sorghum(the main ones are Ethiopian, Nubian and Arabic sorghum) outwardly similar to millet. From seeds of different colors - from white to brown and even black - cereals, flour and starch are obtained, using these products for the preparation of alcohol, bread, confectionery, cereals, baby food, various dishes of national cuisines of Asia, Africa, etc. ;
• sugar sorghum, from whose stems molasses is produced for various confectionery products, sorghum syrup and sweet sorghum honey;
• technical or broom sorghum whose straw is used to make paper, brooms and wickerwork;
• grassy sorghum having a juicy core, which goes to feed livestock;
• lemongrass, used as a seasoning for meat, fish, vegetable dishes and various seafood, goes well with ginger, garlic, pepper. A valuable essential oil is produced from it for the pharmaceutical, food and perfume industries.

How to choose

Sorghum is divided into 4 categories. Herbaceous and technical varieties are not used in cooking. Cereals or sugar are used for the production of cereals and flour, confectionery, drinks and molasses.

When purchasing grain, you should pay special attention to its appearance. A quality product should be well dried and have a reddish tint. The grits should have a crumbly texture and can range in color from light yellow to brown and black.

How to store

Sorghum groats are stored at room temperature in any dry room. It does not lose its properties within two years. Flour from this culture is stored for about one year.

In cooking

Sorghum has a neutral, in some cases slightly sweet taste, so it can be considered a versatile product for a variety of culinary variations. Most often this product is used for the production of starch, flour, cereals (couscous), baby food, alcohol.

Thanks to its fresh citrus aroma, lemongrass is used in Caribbean and Asian cuisines to season seafood, meat, fish, and vegetables. They combine cereal with garlic, hot pepper, ginger. Lemongrass is added to sauces, soups, drinks.

Sugar sorghum produces delicious syrups, molasses, marmalade, as well as drinks such as beer, mead, kvass, vodka. Interestingly, this is the only plant whose juice contains about 20% sugar.

From this grain crop, nutritious and tasty cereals, cakes, all kinds of confectionery, various soups and main dishes are obtained. Sorghum does not contain gluten, so for high-quality baking it is combined with classic wheat flour. This cereal goes well with fresh vegetables, lime juice, mushrooms and lemon.

In dietary nutrition, sorghum is used to prepare healthy and satisfying side dishes, cereals, and is added to vegetable salads. This product is able to relieve hunger for a long time, enrich the body with minerals and vitamins.

In China, maotai drink is made from grain sorghum. In Ethiopia, instead of bread, injeru is often eaten - flatbreads made from sourdough sorghum.

calories

100 g of sorghum contains 339 kcal. At the same time, the plant has a lot of carbohydrates - almost 69 g. The rest is water, proteins, fats, fiber and ash.

Nutritional value per 100 grams:

Useful properties of sorghum

Composition and presence of nutrients

Sorghum contains unsaturated and saturated acids, mono- and disaccharides, as well as various vitamins: PP, B1, B5, B2, B6, A, H, choline. This cereal exceeds the blueberry record by 12 times in terms of the content of polyphenolic compounds. And its mineral composition is represented by phosphorus, magnesium, potassium, calcium, sodium, iron, copper, silicon, aluminum, etc.

It is worth noting that sorghum does not contain the important amino acid lysine, so it is advised to combine it with other protein sources.

Useful and medicinal properties

Sorghum is rich in carbohydrates and proteins, which determines its nutritional value. Thiamine has a beneficial effect on brain function and nervous activity, and also stimulates appetite, gastric secretion and improves the functioning of the heart muscle. It has a positive effect on growth, energy levels, learning ability and is needed for muscle tone. This vitamin acts as an antioxidant and protects the body from the damaging effects of aging.

Polyphenolic compounds, which are strong antioxidants, protect the body from negative environmental factors, the effects of tobacco and alcohol, and also resist aging. 1 gram of sorghum contains about 62 mg of polyphenolic compounds. For comparison, there are only 5 mg of blueberries per 100 grams in the record holder.

In addition, this cereal, due to the content of vitamin PP and biotin, improves metabolic processes that break down fats and stimulate the production of fatty acids, amino acids, steroid hormones and vitamins A and D. Sorghum also promotes the formation of niacin from tryptophan, protein synthesis.

Sorghum is indicated for diabetics, as it helps to regulate sugar levels and is involved in the synthesis of glucose. Also, the product stimulates the production of hemoglobin and helps to transport oxygen to red blood cells to the tissues of the human body.