Sorghum is a grass plant from the family of cereals, widely used in agriculture due to its high adaptability and variety of applications. It is characterized by a strong root system, providing drought resistance, as well as heat tolerance and adaptability to different soil types. Sorghum is distinguished by its high drought and salt tolerance, making it an important crop for cultivation in arid regions and contributing to food security.
Sorghum seeds come in various colors — white, yellow, red, brown, and black — and contain significant amounts of protein, fat, carbohydrates, fiber, and microelements necessary for healthy nutrition. Due to its nutritional properties, sorghum is used for producing food products, animal feed, as well as raw materials for biofuel, starch, alcohol, and other industrial products.
The "Botanical" variety is an early-maturing grain sorghum with a vegetative period of about 65 days. This variety is distinguished by its high early maturity, resistance to lodging, pests, and diseases, as well as the absence of tannins in the grain. The 1000-seed weight is 27 grams, protein content is 13%, and starch content is 70%. Thanks to these characteristics, "Botanical" is suitable for use in the food industry, starch and alcohol production, as well as for obtaining high-quality grain.
