sorghum (redirected from milo maize)

sorghum, tall, coarse annual (Sorghum vulgare) of the family Gramineae (grass family), somewhat similar in appearance to corn (but having the grain in a panicle rather than an ear) and used for much the same purposes. Probably indigenous to Africa, it is one of the longest-cultivated plants of warm regions there and also in Asia—especially in India and China. Because of its extreme drought resistance (because of the unusually extensive branching root system) and its ability to withstand hotter climates than corn, sorghum has been introduced to the United States and other regions.

The innumerable varieties are generally classified as the sweet sorghums or sorgos, yielding sorghum syrups and molasses from the cane juice; the broomcorns, yielding a fiber from the inflorescence that is used for making brooms; the grass sorghums (e.g., Sudan grass), used for pasture and hay; and the grain sorghums, e.g., durra, feterita, kaffir or kaffir corn, kaoliang, milo or milo maize, and shallu. The pulverized grain is used for stock and poultry feeds and, in the Old World, for food. Sorghums also provide cover crops and green manures, grain substitutes for many industrial processes that employ corn, and fuel and weaving material from the stems.

In the United States, sorghum is grown throughout the Great Plains area and in Arizona and California; about half the crop is used for forage and silage and half for feed grains. Only a small amount is grown for syrup, most of which is consumed locally. Johnson grass (S. halapense), a perennial native to the Mediterranean that is similar to Sudan grass, is naturalized in the United States, especially in the Southwest. It is a noxious weed in cultivated fields but is also used as a forage crop.

Sorghum is classified in the division Magnoliophyta, class Liliopsida, order Cyperales, family Gramineae.

Bibliography

See bulletins of the U.S. Dept. of Agriculture.

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sorghum

Cereal grain plant of the family Poaceae (or Gramineae), probably native to Africa, and its edible starchy seeds. All types raised chiefly for grain belong to the species Sorghum vulgare, which includes varieties of grain sorghums and grass sorghums (grown for hay and fodder), and broomcorn (used in making brooms and brushes). The strong grass usually grows 2–8 ft (0.5–2.5 m) or higher. The seeds are smaller than those of wheat. Though high in carbohydrates, sorghum is of lower feed quality than corn. Resistant to drought and heat, sorghum is one of Africa's major cereal grains. It is also grown in the U.S., India, Pakistan, and northern and northeastern China. Substantial quantities are also grown in Iran, the Arabian Peninsula, Argentina, Australia, and southern Europe. The grain is usually ground into meal for porridge, flatbreads, and cakes.

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sorghum

any grass of the Old World genus Sorghum, having solid stems, large flower heads, and glossy seeds: cultivated for grain, hay, and as a source of syrup