New Sorghum Varieties Developed for Popping Characteristics

Researchers at Texas A&M University have released two new hybrid varieties of sorghum developed in part for their popping characteristics, reports the American Society of Agronomy. Though sorghum grain is mostly used as an animal feed in the United States, interest in it as a gluten-free grain product for human consumption has risen recently. Popped sorghum is more digestible than the unpopped grain, and can be used in food applications where popcorn is too large, such as granola bars. The popped grain also has been used as an animal feed. The new Texas varieties were chosen for popping efficiency, expansion ratio, and size.