Publication date:

16 April 2018

Length of book:

260 pages


Burleigh Dodds Science Publishing



ISBN-13: 9781786761248

Sorghum is one of the world’s major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact and adapting to the challenges of climate change. This volume summarises the wealth of research addressing these challenges.

Part 1 reviews the chemistry of sorghum and its physiology, before discussing its use as a food grain, in feed and as a forage and energy crop. The second part of the book discusses ways of improving cultivation in regions such as South America, Asia and Africa.

With its distinguished editor and international team of expert authors, this will be a standard work for cereal scientists, sorghum breeders and growers as well as government and non-government agencies supporting sorghum cultivation. It is accompanied by a companion volume which reviews genetics, breeding and production techniques.

Key features

  • Discusses latest research on sorghum structure, chemistry and physiology 
  • Reviews varied uses of sorghum as a feed and feed grain, forage and energy crop 
  • Includes case studies of key challenges facing sorghum cultivation in regions such as Asia, Africa and South America

Sample content

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"A comprehensive update on "why do" sorghum and "how to do" sorghum in both developed and developing countries."
John F. Leslie, University Distinguished Professor, Kansas State University, USA