Sugar sorghum (bicolor sorghum). Legends, myths, symbolism, description, cultivation, methods of application

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Sugar sorghum (bicolor sorghum). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Genus, family, origin, range, chemical composition, economic importance
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Sugar sorghum (bicolor sorghum), Sorghum saccharatum. Photos of the plant, basic scientific information, legends, myths, symbolism

Sugar sorghum (bicolor sorghum)

Basic scientific information, legends, myths, symbolism

Sort by: Sorghum (Sorghum)

Family: Cereals (Poaceae)

Origin: Africa

Area: Sugar sorghum is distributed throughout the world, but the main producers are India, USA, Nigeria, China, Mexico and Brazil.

Chemical composition: Sugar sorghum grains contain carbohydrates, proteins, fats, fiber, minerals (calcium, phosphorus, iron) and vitamins B, E, PP. The grains also contain sugars, sucrose and sugar syrup.

Economic value: Sugar sorghum is used in the food, feed and technical industries. Sugar sorghum grain is used for the production of syrup, alcohol, biofuels, and confectionery. It is also widely used in the feeding of livestock, poultry and domestic animals. The stems and leaves can be used as animal feed and paper making. In addition, sorghum is a valuable source of fiber and useful trace elements for humans, and is also planted to combat soil erosion.

Legends and myths: Symbolically, sorghum is associated with abundance due to its high yield and value as a food and industrial crop.

Sugar sorghum (bicolor sorghum), Sorghum saccharatum. Description, illustrations of the plant

Sugar sorghum (bicolor sorghum), Sorghum saccharatum. Methods of application, origin of the plant, range, botanical description, cultivation

Sugar sorghum (bicolor sorghum)

Sugar sorghum is of interest after sugar beet because it can be grown in southern dry areas where beet cultivation is either not possible or not profitable. Maize machines and techniques may be suitable for the cultivation of sweet sorghum.

The genus Sorghum is purely African. It developed in Northeast Africa about 5 thousand years ago, probably in the Ethiopian-Egyptian region.

Various types of sorghum - annual and perennial, wild and cultivated - are common in the tropics, subtropics and in the temperate zone up to 48 °C. sh. The northern border of the possible cultivation of sugar sorghum is close to the areas where corn is distributed.

Sugar sorghum (Sorghum saccharatum Pers.) belongs to the genus Sorghum (L), Moench. - sorghum. Family Bluegrass (Roaseae).

In agricultural practice, the most valuable is the annual cultivated sorghum, divided into grain, sugar, broom and herbaceous (Sudanese grass).

Sugar sorghum includes a large number of varieties characterized by the fact that they (unlike grain and broom sorghum) contain from 10 to 20% or more sugars in the stem juice. There is no other plant in nature that could synthesize sucrose so quickly.

Varieties of sweet sorghum with a high sugar content in the juice were developed in the United States in the early 1940s due to the fact that during the Second World War, the production of sugar from sugar cane and sugar beet decreased. Currently, interest in sweet sorghum is associated with the shortage and increasing cost of oil, petroleum products and the use of alcohol as a fuel.

Sugar sorghum (bicolor sorghum)

Sweet sorghum is the primary raw material for the production of syrup, crystalline sugar, alcohol and a number of other products. Sorghum syrup is used to make jam and marmalade. Sweet sorghum has great potential as a reserve crop for sugar production. At present, it is believed that with the expansion of plantings of sugar cane, it is possible to satisfy the need of the population for sugar, but in the future, it may be more profitable to cultivate sugar sorghum. The yield of sorghum stalks is 20-30 t/ha.

After threshing, sweet sorghum grain remains in films (like millet), so it is inferior to grain sorghum in terms of fodder and nutritional qualities. Sorghum grain contains protein (11-15%), starch (68-73%), fat (3,5-4,5%), provitamin A, carotene, B vitamins, riboflavin and tannins. In 100 kg of sorghum grain 117-130 fodder. units Sugar sorghum, when used for silage and hay, is well eaten by animals. In terms of nutritional qualities, it approaches corn: 100 kg of green mass contains 20-25, in silage - 22-23 feed, units.

The chemical composition of sugar sorghum stalks (%): water - 65,80; sucrose - 11,25; other sugars - 2,75; fiber - 7,32; starch - 5,15; proteins - 2,60; gums - 3,31; pectin substances - 0,60; fat - 0,02. The amount of juice is 80-85% by weight of the stems (without leaves and panicles).

Sorghum is a short day plant. Refers to heat-loving crops. The minimum temperature for seed germination is 8-9 °C, more friendly seedlings appear at 13-15 °C at the seed placement depth. The optimum temperature for seed germination is 20-25 °C. When the temperature drops to minus 2-3 ° C, the seedlings die. The sum of temperatures for sorghum cultivation is 3000-3500°.

Sorghum consumes 300 parts of water to form a unit of dry matter (Sudanese grass - 340, corn - 388, wheat - 515), sorghum surpasses corn and wheat in terms of drought resistance. To reduce evaporation of moisture, sorghum leaves curl up during a drought and take a vertical position. Sorghum outperforms maize in terms of yield of green mass, and sometimes grain, when cultivated without irrigation in areas with an annual rainfall of less than 500 mm. For swelling and germination, sorghum seeds require 35% water by weight of seeds, corn seeds - 40, and wheat - 55-60%.

Sugar sorghum (bicolor sorghum)

Sorghum is a cross-pollinated plant, but it can also self-pollinate (up to 30%).

In Argentina, varieties of US breeding are common: Roma, Ramada, Rio and others, which are characterized by high yield and sugar yield and juice quality. Seed yield - 2-3,5 t/ha, stems - from 25 to 45 t/ha, sugar content - 10-12%, dry matter - 16-19%, purity - 75-79%. The vegetation period of varieties is 120-135 days, it depends on the cultivation area and the sowing time.

Most varieties and hybrids of sorghum ripen late. Panicles cut by hand or by machine are immediately spread out to dry on a current under the sun. Sorghum seeds have low field germination.

The seed sowing rate is 7-10 kg/ha with fluctuations from 2,5 to 30 kg/ha.

The method of sowing is continuous and wide-row, the plant density is from 80 to 120 thousand per 1 ha.

Sorghum is undemanding to soils. It is cultivated even on saline soils, which are often found in arid zones.

Authors: Baranov V.D., Ustimenko G.V.

Sugar sorghum (bicolor sorghum), Sorghum saccharatum. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

For the treatment of diabetes: sorghum seeds can help lower blood sugar levels. It is recommended to use sorghum in the form of porridge or jam. To prepare porridge, it is necessary to pour boiling water over the seeds and let them brew until soft. Then they need to be thrown back on a sieve to remove water, and grind to a state of porridge. To make jam, the seeds need to be boiled until soft and add sugar.
For the treatment of constipation: sorghum leaf juice can help improve intestinal motility and relieve constipation. To make juice, you need to grind fresh sorghum leaves and squeeze the juice out of them. The juice can be drunk directly or added to other drinks.
To improve health: Sorghum contains many beneficial vitamins and minerals such as iron, calcium, B vitamins and antioxidants. It can be consumed in the form of porridge, added to soups and other dishes.

Cosmetology:

Mask for the face: Mix together 1 tablespoon honey, 2 tablespoons coconut oil, and 1 tablespoon sugar sorghum flour. Apply to face and keep for 10-15 minutes, then rinse with warm water.
Body Scrub: Mix together 1 tablespoon sugar sorghum flour, 1 tablespoon oatmeal and enough water to make a paste. Massage into the skin of the body, then rinse with warm water.
Hand cream: Mix together 1 tbsp sweet sorghum flour, 1 tbsp honey and 2 tbsp coconut oil. Apply to hands and massage until completely absorbed.
Massage oil: Mix 1 cup coconut oil and 1/4 cup sugar sorghum flour. Heat the mixture until the flour has dissolved. Use as a massage oil.

Attention! Before use, consult with a specialist!

Sugar sorghum (bicolor sorghum), Sorghum saccharatum. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Sugar sorghum (Sorghum saccharatum) is an annual cereal plant that is used as a source of sugar and also for the production of animal feed.

Tips for growing, harvesting and storing sugar sorghum:

Cultivation:

Sweet sorghum grows best in sunny locations with fertile soils and good drainage.
Plants can be grown from seeds, which should be planted at a depth of about 2-3 cm and at a distance of about 15-30 cm from each other.
Sweet sorghum needs regular watering and fertilization.
Plants can be shortened during growth to get a higher yield.

Workpiece:

Sweet sorghum contains sugar that can be used as a substitute for regular sugar.
To obtain sugar from sorghum, the plants must be cut and the juice extracted, which must then be brought to a boil and cleaned of impurities.
The leaves and stems of sugar sorghum can be used as animal feed.

Storage:

Fresh sweet sorghum juice should be used immediately or stored in the refrigerator for several days.
The resulting sugar should be stored in airtight containers in a cool and dry place.

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