Sorghum, an important cereal crop, is the staple diet of over 500 million people in 30 countries. It is the main source of income for many farmers dwelling in semi-arid regions in India. However, the area under sorghum cultivation and its production have been on the decline during the past four decades. The reasons behind this decline are manifold - people's consumption habits, easy access to other popular cereals, government policies to supply fine cereals at a subsidized rate, the cumbersome process of preparing roti/chapati, etc.

This book provides all important information about sorghum production from an agricultural point of view. Written by leading experts on sorghum, it covers the classification, consumption type, various ways of processing the grain, and also health benefits of the crop. It focuses on the potential market of sorghum, consumer acceptability of processed ready-to-cook/ready-to-eat foods made from sorghum, and pricing strategy. The book would be of interest to students of agriculture and researchers working on sorghum farming in India. Planners, policy-makers, entrepreneurs, and people working with food processing industries will also find it useful.