The Global Sorghum Conference will take place at Texas Tech University in Lubbock, Texas, September 14–18, 2026. This international event will highlight sorghum’s unique role as The Resource Conserving Crop™ through technical presentations, networking opportunities, and field tours.
Researchers analyzed sorghum grain development across genotypes and growing seasons, highlighting differences in grain filling, phenolic compound synthesis, and antioxidant capacity, with phenolic accumulation shifting from early-stage phenolic acids to flavonoid dominance in mature grains.
Sorghum (Sorghum bicolor) has long played a central role in the production of fermented beverages across continents, from West African dolo and pito to Chinese baijiu and emerging gluten-free craft beers in the West. A wave of recent research is shedding light on how sorghum’s grain properties, microbial interactions during fermentation, and genetic diversity influence the quality and sustainability of these beverages.
In recent years, sorghum has gained increasing attention not just as a climate-resilient staple crop, but also as a source of high-value bioactive compounds with applications beyond the food and feed sectors. A growing body of research highlights the potential of sorghum storage proteins—particularly kafirins—as a sustainable source of antioxidant peptides and cosmeceutical ingredients.
As interest grows in sustainable, plant-based alternatives to synthetic materials, sorghum’s seed storage protein, kafirin, is gaining recognition not just for its agronomic relevance but also for its remarkable biomaterial properties. Once considered a low-value byproduct of sorghum processing, kafirin is now being explored as a key ingredient in high-performance bioplastics, nanomaterials, and drug delivery systems.
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