The plant-based protein known as sorghum is integral to Oklahoma’s economy, and its footprint is growing bigger by the day. Oklahoma sits in the U.S. Sorghum Belt, which reaches from South Dakota to southern Texas. In fact, with over $80 million in production dollars, Oklahoma ranks in the top five sorghum producing states.
“Sorghum is a very important crop option for Oklahoma farmers because we are a dryer state,” says Jeff Hickman, executive director of the non-state agencies Oklahoma Sorghum Commission and the Oklahoma Sorghum Growers Association. “Sorghum uses less water, so it conserves resources. It’s a great rotation crop to keep your fields clean. And it’s becoming a particularly interesting food product for consumers who are interested in ancient grains. It’s a healthier grain option in our diet. We’re going to need more farmers growing sorghum and we’re going to need more mills to turn sorghum into products for our food supply.”
Also known as milo, sorghum grows well in sandy soils, requires no irrigation, is climate resilient, improves soil health, is valuable for wildlife conservation and even sequesters carbon. As well, sorghum is naturally gluten free and non-GMO, making it a healthier product for pet food. Oklahomans primarily use sorghum as a feed ingredient for cattle and poultry, but some of the grain is exported out of state and made into sorghum flour.
“Our groups’ goals are to encourage consumers to look for foods and pet foods made from sorghum, and to encourage farmers to consider planting more of their land in sorghum,” Hickman says. “Plus, we support research through OSU in Stillwater, and the USDA Agricultural Research Services in Stillwater.”
A super grain that may be grown as grain, forage or sweet crop, sorghum is one of the top five cereal crops (edible grains) in the world. As the world’s largest producer, the U.S. produced 373 million bushels of sorghum in 2020. A commodity crop, sorghum is a plant-based protein boasting a low glycemic index, and is high in fiber, antioxidants and minerals. It may be prepared like rice, quinoa or other whole grains, eaten like popcorn, ground into flour, and brewed into beer, and is popular with those who have celiac disease.
On a global scale, about 50% of sorghum goes to human consumption. But in the U.S., most of the crop is used for animal feed, made into wallboard, or used for biodegradable packing materials. Sorghum is also used for fencing, floral arrangements and brooms, and plays a role in the domestic biofuel marke
Sorghum in Oklahoma
Inspired by milo sorghum, Oklahoma City restaurant Milo at The Ellison’s menu offers Oklahoma-sourced ingredients including sorghum butter and syrup.
And for almost 50 years, the annual Sorghum Festival has been held during October in Wewoka, to celebrate sorghum production’s rich history. Information about sorghum, its benefits and uses, and how it helps our planet may be found at sorghumgrowers.com, as well as sorghumcheckoff.com, which offers recipes ranging from sorghum brownies and cookies to sorghum biscuits and gravy.
Retail sorghum baking products, recipes and information may be found at nulifemarket.com. Gluten free, non-GMO sorghum grain puffs, with flavors like cheddar, sour cream and onion, and barbeque are available at chasindreamsfarm.com.
