White Sorghum, an ancient grain originating in Africa and India, is a
commonly used in variety of foods worldwide. White sorghum acres are on
the rise due to its environmental flexibility and drought hardiness. The
grain is often overlooked in food applications despite its qualities as
nutrient-rich, whole grain, gluten-free flour. It is a distant relative
to corn; Sorghum is gaining more popularity as a wheat substitute.
White sorghum is known for its low in tannin content. It is due to the
absence of pigmented sub coat and contains not more than 2% of the other
classes. The color of the seed coat is white or translucent and
includes sorghum contains spot that covers 25% or less of kernel.