A newly identified disease affecting corn and sorghum can closely resemble iron deficiency, potentially leading farmers to apply costly nutrient treatments that do not address the underlying problem.

A team of international scientists, including researchers at the Donald Danforth Plant Science Center, reports a major ...

GRAND ISLAND, Neb. (KSNB) - Farmers from across Nebraska gathered at the Nebraska State Fairgrounds for the Nebraska Grain ...

For many growers, grain sorghum fits best as an opportunistic crop—one that can take advantage of timely rainfall, keep input costs in check and improve the performance of other crops in the rotation.

Here are five sorghum recipes that not only highlight the grain's versatility but also offer delicious alternatives to traditional protein sources. From savory dishes to sweet treats, these recipes ...

Biofuel advocates applaud Kansas Gov. Laura Kelly’s statement of support regarding year-round E15 to meet motorist needs.

Grass weeds that emerge with a sorghum crop or soon thereafter are notoriously difficult for farmers to control. Corteva Agriscience will start addressing that ongoing problem this season with four ...

AMES, Iowa – A new study that examines the genetics behind the bitter taste of some sorghum plants and one of Africa’s most reviled bird species illustrates how human genetics, crops and the ...

The tiny gluten-free grain sorghum is popping up on restaurant menus and in products. Here's why (and how) you should try it at home. The world of healthy food is a fickle and ever-evolving landscape.

The world appears to be waking up to the potential of an ancient grain by the name of sorghum. Originally from the African continent, this gluten free grain, also known as guinea corn, jwari, jowar, ...

Sorghum syrup, a staple in many African cuisines, is making waves for its health benefits. Extracted from the sorghum plant, this natural sweetener is loaded with nutrients and has been a part of ...

Where does Southern food come from? In a new book that’s part memoir and part history, culinary historian Michael W. Twitty argues that much of it has African roots, and is intertwined with our ...