Sorghum traces its roots back to Africa, where it was first cultivated over5,000 years ago. It spread across the Middle East and Asia, eventually finding its way to theAmericas. Here in the South, sorghum became a staple — grown for both grain andsyrup, often called “sorghum molasses.”

This isn’t just any old grain. Sorghum is resilient. It thrives in hot,dry climates where other crops struggle, making it one of the most sustainablegrains we can grow today.