Researchers at the University of Nevada-Reno recently unveiled 200 sorghum varieties that could be a game-changer in the food, brewery, dairy feed and biofuel industry. Preliminary research underscores their exceptional drought tolerance, with some varieties also exhibiting record levels of protein and digestible starch.
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Game-changing sorghum varieties arrive
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Associate Professor Melinda Yerka and her team at the University of Nevada are developing extemely nutritious drought-tolerant sorghum varieties.
Sorghum is shown here growing at the University’s Experiment Station, which has been central to developing the innovative varieties and plays a key role in supporting agricultural research at the College of Agriculture, Biotechnology & Natural Resources.
Many of the sorghum varieties developed have demonstrated unique grain quality properties and are being evaluated by food scientists, breweries, chefs, mills, bakeries, dairy farmers and commercial seed production companies.
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