As discussed in Chapter 1, sorghum is a key food and animal feed. This is particularly true in sub-Saharan Africa and India. Sorghum is also noteworthy for its variety of preparations for human consumption including end-uses as a fl at bread (roti or chapatti), a fermented bread (injera or kisra), various forms of porridges (to, ogi or ugali), and alcoholic beverages including beer and spirits. In developed countries, the grain is primarily used as animal feed, and a growing number of industrial purposes, most notably as a biofuel feedstock.