Sorghum is the third largest crop produced in Australia. It is produced primarily in the northern growing regions of Australia with an average annual production of over 2 million tonnes.
Sorghum is consumed as bread and porridge and is used for making beer.
Increased prevalence and diagnosis of diseases associated with the gut and immune functions has led to strong demand for sorghum in the gluten-free products market. Sorghum is considered a key component of this developing niche market and it is projected that millions of people world-wide will benefit from this growing awareness of its nutritional benefits.
Chickens, unlike ruminants, can extract more of the carbohydrate and protein energy from sorghum than any other cereals.