The Center for Sorghum Improvement (CSI) is hosting a virtual seminar given by Seminar Sakiko. from the Department of Soil and Crop Sciences at Texas A&M AgriLife Research, on Tuesday, May 13 at 11 AM CT. The title of the talk is “Enhancing Biological Nitrification Inhibition activities in sorghum.”
The 18th annual International Biocuration Conference was held in Kansas City, Missouri, April 5-9. This event brought together biocurators, software developers and users of life sciences and clinical data to share their work, encourage collaboration, and highlight the essential curatorial efforts that support research and innovation across academia, government, and industry.
On March 29–30, 2025, the AG2PI Single Cell Workshop Organizing Committee and AgBioData Single Cell Biocuration Working Group co-hosted an in-person workshop dedicated to advancing agricultural single-cell genomics. The event brought together a dynamic group of researchers, bioinformaticians, and data curators at the forefront of plant and animal single-cell biology.
Scientists researched how phenotypic plasticity in sorghum’s flowering time and plant height, driven by genetic loci and environmental factors like temperature, can be leveraged for predicting crop performance and improving adaptation to diverse and changing environments.
A study conducted by researchers from the University of the Basque Country and AN S. Coop. found that integrating the Vilomene sorghum cultivar with urease inhibitors improves nitrogen retention, reduces environmental impact, and enhances wheat yield and quality in crop rotations.
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.
Sorghum, a climate-resilient crop traditionally used as a staple in Africa and Asia, is gaining attention as a promising ingredient in baked goods across the globe. Despite its widespread cultivation, particularly in drought-prone regions, sorghum remains underutilized in Western food systems—most of it relegated to animal feed. However, a growing body of research is changing that narrative.
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