Sorghum belongs to one of the coarse grains and is divided into two types: red sorghum and white sorghum.

Both in the north and south there are large areas of cultivation, not only can be eaten, but also can be used to brew alcohol. Usually red sorghum tends to be used for brewing, and many of China's high-quality liquor is dried from sorghum rice, while white sorghum is mostly used for food.

Sorghum's excavated artifacts and agricultural history prove that sorghum cultivation has a history of at least 5,000 years, and that its origin and evolution have been the subject of two claims over the years, one that it was imported from Africa or India, and the other that it was native to China. However, many researchers believe that sorghum originated in Africa and was later introduced to India and then to the Far East. Sorghum is widely distributed in the world, with many morphological variations, and Africa is the region with the most varieties of sorghum.

Sorghum Introduction:

Sorghum belongs to the annual herbaceous plants, in addition to China's planting area is more extensive, sorghum can also be in the United States, Africa, South Asia and other places have a wide range of planting. Sorghum is widely planted in the world's food crops, ranking in the top five.

Sorghum is a cereal grain, hulled sorghum rice we often eat, belonging to one of the five grains. Sorghum like temperature, like light, and have a certain resistance to high temperature characteristics. Distributed in tropical, subtropical and temperate regions around the world.