(Sorghum Bicolor) Native to Africa with many cultivated forms now, Sorghum is an important crop worldwide, used for food (as grain and in sorghum syrup or "sorghum molasses"), animal fodder, the production of alcoholic beverages, and biofuels. Most varieties are drought- and heat-tolerant, and are especially important in arid regions, where the grain is one of the staples for poor and rural people. These varieties form important components of pastures in many tropical regions. Sorghum is an important food crop in Africa, Central America, and South Asia, and is the "fifth-most important cereal crop grown in the world" according to the U.S. Grains Council. Certified Organic by the Iowa Department of Agriculture and Land Stewardship Germination Rate 93% May 2016 Minimum 20 Seeds

• Classic Sorghum for Syrup
• Grain seeds may be eaten popped, ground or as cereal
• Highly productive and fast-growing
• May be cut into pieces, peeled and chewed like sugar cane

Classic Sorghum for Syrup