ABSTRACT
Sorghum is an important crop in both temperate and tropical regions. In some tropical areas of Africa and Asia, sorghum constitutes more than 70% of the total calories and much of the protein in the diet. Sorghum yields in the temperate regions of developed countries have increased dramatically due to research in hybridization, accompanied by research in soil, water, and crop management. Sorghum is the third largest food grain in the world, after wheat and rice. Sorghums are grown over a wide range of ecological conditions and can produce better than maize under extreme conditions of either temporary drought or waterlogging. Sorghum is grown successfully over a wide range of soils, from sands to clays. Sorghum is very responsive to fertilization and irrigation, and yields under optimum moisture and nutrient conditions are generally about 90% of maize yields. Sorghum sensitivity to N, K, P, S, and Zn deficiencies in soils is similar to that of maize.
