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Answer: Even though purple plant sorghums produce grain with some possible nutritional health benefi ts from these pigments, they also may develop compounds with some bitter or astringent fl avors that may not be as attractive to the consumer because of taste. Consumers in recent years are eating more whole grains that do contain some of these stronger fl avors and many consumers have become accustomed to these products and are associating dark pigmented foods with greater health benefi ts. T is is an excellent attribute of sorghum and an opportunity for its use in the functional food and beverage industry. T e diversity of colors contained in diff erent sorghum grains and increasing demand by consumers for this

category of food product could be very benefi cial to the industry.

Question: Does farmer management play a role in determining food-grade sorghum?

Answer: T e sorghum producer will manage the production of the food- grade grain very similar to that of other standard sorghum grains. If this grain is produced for use in gluten-free food products, it will be under a very strict management, traceability, and identity preservation program dictated by the processor of the sorghum grain in order to prevent cross contamination of gluten-containing grains. Most oſt en, food type sorghum grain is produced aſt er direct communication with the food processor.

Question: What changes are on the horizon for the type of sorghum consumers use?

Answer: The expanding demand for sorghum grain in the food industry is directly correlated with the unique attributes it contains. Consumers are demanding more ancient grain based food products that are also non-GMO, gluten- free, offer potential health benefits, and are more environmentally friendly. These sorghum containing attributes bode very well for its increased use in the food industry. The launch of many sorghum containing products by national known food companies are providing an exciting future and new use for this industry.

3 5/8“ wide X 4 3/4” high



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