Agranda Global

Sorghum seeds (Sorghum bicolor) are a vital component for the production of this versatile grain, which is used for human food, animal feed and biofuel production. Below are some detailed characteristics of sorghum seeds:

Shape and Size:

Sorghum seeds are small and spherical.
The size varies, usually with a diameter of 2 to 4 mm.
Colour:

The color of the seeds can vary widely, including shades of white, yellow, red, brown, and even black, depending on the variety.
Structure:

Each sorghum seed is made up of the following parts:
Shell: The hard outer layer that protects the seed. In some varieties, the peel is removed during processing.
Pericarp: The layer that surrounds the endosperm and can vary in color and thickness.
Endosperm: Most of the seed, rich in starch and providing most of the calories.
Germ: The most nutritious part of the seed, rich in oils, proteins, vitamins and minerals, and which can germinate into a new plant.
Weight:

The weight of sorghum seeds can vary, but it is usually between 20 to 30 mg per seed.
Viability:

The viability of seeds depends on factors such as storage, humidity, and temperature. When stored well, sorghum seeds can remain viable for several years.
Varieties:

There are several varieties of sorghum, classified mainly by the purpose of use: grain sorghum, sweet sorghum (for sugar and biofuel production), forage sorghum (for animal feed) and broom sorghum (used in the manufacture of brooms).
Each variety has specific characteristics adapted to the growing conditions and purposes of use.
Cultivation and Use:

Sorghum is highly drought tolerant and can be grown in poor soils and in harsh climatic conditions, making it an important subsistence crop in arid regions.
Sorghum grain is used for the production of flour, syrups, fermented beverages, and whole grain products.
In addition to human consumption, it is widely used as animal feed due to its high nutritional value.
Nutrient:

Sorghum is a good source of protein, fiber, vitamins (particularly B complex), and minerals (such as iron, phosphorus, and potassium).
Some varieties of sorghum have antioxidant compounds, such as tannins and anthocyanins, which may offer health benefits.
Sorghum seeds, with their diversity and resilience, play a crucial role in sustainable agricultural systems and food security in many parts of the world.