Grain crops supply approximately 85% of the world’s food energy and only four other food crops (rice, wheat, maize and potatoes) are consumed more than sorghum. Sorghum is the world’s fourth major cereal in terms of production, and fi fth in acreage following wheat, rice, maize and barley, and is a staple food crop of millions of poor in Semi-Arid Tropics (SAT). It is mostly grown as a subsistence dry land crop by resource limited farmers under traditional management conditions in SAT regions, which are characterized by inadequate and unpredictable rainfall, recurrent drought and fragile environments. Sorghum being one of the most hardy and versatile crops, capable of growing well under contrasting climatic conditions (Espinoza and Kelley 2002). The crop is genetically suited to hot and dry agro-ecologies where it is diffi cult to grow other food grains. In many of these agro-ecologies, sorghum is truly a dual-purpose crop; both grain and stover are highly valued outputs. In large parts of the developing world, stover represents up to 50% of the total value of the crop, especially in drought years (FAO and ICRISAT 1996). Sorghum is a dietary staple for 500 million people in over 30 countries of SAT providing energy, protein, vitamins and minerals. It is grown on all six continents in areas where the average summer temperature exceeds 20ºC and a frost-free season. Sorghum grain is produced for domestic and export markets and is fi nding industrial uses. Sorghum is used not only for human food, but also for fodder and feed for livestock, building material, fencing and brooms (Doggett 1988; House 1985; Rooney and Waniska 2000). It is also a principal source of alcoholic beverages in many countries.