Sorghum is one of the world’s major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact and adapting to the challenges of climate change. This volume summarises the wealth of research addressing these challenges.
Part 1 reviews the chemistry of sorghum and its physiology, before discussing its use as a food grain, in feed and as a forage and energy crop. The second part of the book discusses ways of improving cultivation in regions such as South America, Asia and Africa.
With its distinguished editor and international team of expert authors, this will be a standard work for cereal scientists, sorghum breeders and growers as well as government and non-government agencies supporting sorghum cultivation. It is accompanied by a companion volume which reviews genetics, breeding and production techniques.
"A comprehensive update on "why do" sorghum and "how to do" sorghum in both developed and developing countries." John F. Leslie, University Distinguished Professor, Kansas State University, USA
Dr William Rooney is Professor in the Department of Soil and Crop Science at Texas A&M University, USA. He has written widely on sorghum breeding and released a number of new varieties for use both in the US and Central America. He is a member and current Chair of the Sorghum Improvement Conference of North America which brings together experts from a number of universities to improve sorghum cultivation.