Résumé
Sorghum, the fifth-ranked cereal, is a competitive crop in semiarid regions and is used principally for food in sub-Saharan Africa and parts of Asia, and elsewhere for animal feed. While it has decreased as a percentage of total cereal production, it has been consistent in global production and in recent decades is of increased importance in Africa. As such, innovations in western Sahelian countries have shown potential new and expanding markets for sorghum. Its drought tolerance may position sorghum a competitive crop in regions affected by climate change. Sorghum grain has a range of physicochemical properties and color types that produce a wide variety of products. Tan plant types can produce near-white neutral-flavored milled products with potential for use in numerous processed foods. Furthermore, purported health-related properties associated with polyphenols, slow starch digestion, moderated glycemic response, and satiety effect may help position sorghum for expanded use.