Sorghum is an important cereal crop widely cultivated in southern and arid regions of the world, such as India, China, Ethiopia, Morocco, and Sudan. The origin of grain sorghum is Africa, while sugar sorghum originated in East Asia. This crop is characterized by high drought resistance and heat tolerance: seeds germinate at soil temperatures from 10 to 13 °C, and optimal growth conditions are within the range of 30–35 °C. Sorghum can withstand heat up to 40 °C, but seedlings are very sensitive to low temperatures and die at frost below 0 °C, requiring careful selection of planting dates.
Sorghum is adaptable to various soil types and can grow successfully on both light sandy loams and heavy soils, showing resistance to high salinity. Best yields are achieved on light sandy loams. In addition to its grain use, sorghum is widely used as a forage crop for livestock: it produces high-quality green mass, hay, and silage. After mowing, sorghum regrows quickly, allowing its repeated use as pasture.
In addition to forage applications, sorghum has technical uses: fibers from certain varieties, such as broom sorghum, are used to make brooms and brushes. The plant is rich in beneficial substances, including vitamins, proteins, amino acids, and riboflavin, enhancing its nutritional value. Several main types of sorghum exist, such as sugar, lemon, and grain sorghum, each with its own characteristics and applications.
