Browse Sorghum Stories - Page 2

14 results found for Sorghum
Breeding resilience
Corn, wheat, rice and other modern cereals have been bred over the past centuries to produce as much grain as possible. However, to feed a growing population, plant breeders may have to coax out the raw survival traits of older and locally adapted plant varieties.
Corn tassels stretch toward the sun in a Spalding County, Ga., garden. CAES News
Organic grain production
There are about 1 million acres of certified organic grain and oil seed fields in the United States, but not many in Georgia. The growing demand for organic grains and seed oils in the southeast could change that. With several new potential mills that can handle organic grain coming on line in Georgia, there are new opportunities to enter this growing market.
UGA researcher Andy Paterson CAES News
Regents Professor
Andrew Paterson, a University of Georgia scientist considered a world leader in the mapping and sequencing of flowering-plant genomes, has been named a Regents Professor, effective July 1, 2012.
Sorghum plant growing in the field. CAES News
Perennial sorghum
Most of the sorghum eaten by Americans is consumed indirectly when they eat beef or chicken that were fed the grain. In other parts of the world, though, it is eaten directly as a food staple. In some African countries, sorghum accounts for 40 percent of people’s diets. A University of Georgia plant breeder wants to increase the plant’s production by tapping into the perennial characteristics of its wild ancestors.
Don Day searching for corn seed in the storage area of the UGA Variety Testing Program laboratory in Griffin, Ga. CAES News
Variety selection key to successful farming
Selecting the best crop variety to plant can determine whether farmers make a profit. One wrong selection can result in acres of nothing to harvest. In farming, no harvest means money lost.