Sorghum

Sorghum is a genus belonging to the subfamily Panicoideae and the tribe of Andropogoneae. It comprises many species and subspecies, presenting several kind of sorghum, including grain sorghums, also known as Sorghum bicolor, grass sorghums, sweet sorghums and others. With wheat, corn, rice, and barley, sorghum is one of the world’s most important crops, according to the U.S. Grains Council. The plants of sorghum are cultivated worldwide in warm climates, especially in Africa, Australia, Asia and Mesoamerica, being water availability the main limit for production. Sorghum varieties are studied and cultivated for several purposes, including human consumption and to brew beer, for feeding livestock, and recently for biofuel production. Sorghum breeding is based on the use of either inbred or hybrid cultivars and the study of genotype of sorghum varieties is a very hot topic, in order to improve germplasms. The first section of this book is focused exactly on recent development in sorghum genotyping and genetic studies. Analyses of genes involved in resistance to drought, biotic and abiotic constrains are proposed, along with biochemical characterizations. In the second section of this book the role of some important factors (e.g. silicon, ions, growth temperature,and soil) on sorghum production are investigated. Recent innovative proposal to use sorghum for biofuel production and as an alternative to corn forage are finally presented. The demand for dryland crops in sub-Saharan Africa and South Asia, such as sorghum and millets, is growing as a number of major global issues continue to impact the world’s food security. Trends include: extreme climate variabilities and increasing drought; the rise in global demand for livestock feed; the growing use of smart foods with high levels of iron, fiber and calcium for weaning children, nursing mothers, and the gluten intolerant; and an increasing global population requiring more food.