Sweet sorghum

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A jar of sweet sorghum

Madhura sweet sorghum syrup sold in India

Sweet sorghum is any of the many varieties of sorghum, a cane-like plant with a high sugar content. Sweet sorghum will thrive under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and sugar production.

African slaves introduced the crop, which then was known as "Guinea corn," into the United States in the early part of the 17th century. Sweet sorghum has been widely cultivated in the U.S. since the 1850s for use in sweeteners, primarily in the form of molasses. By the early 1900's, the U.S. produced 20 million gallons of sweet sorghum syrup annually. Making molasses from sweet sorghum production (as from sugar cane) is heavily labor intensive. Following World War II, with the declining availability of farm labor, sweet sorghum syrup production fell drastically. Currently, less than 1 million gallons are produced annually in the U.S. Most sweet sorghum grown for molasses production is grown in Alabama, Arkansas, Georgia, Iowa, Kentucky, Mississippi, North Carolina, and Tennessee.

In the U.S. since the 1950s, sweet sorghum has been raised primarily for forage and silage, with sorghum cultivation for cattle feed concentrated in the Great Plains (Texas, Kansas, and Nebraska are the leading producers), where insufficient rainfall and high temperature make corn production unprofitable.

While "molasses" is a term commonly used for sweet sorghum, the National Sweet Sorghum Producers and Processors Association (NSSPPA) tries to differentiate itself from that term. The NSSPPA endorses only 100% pure sweet sorghum syrup and does not call the result molasses.

Waiters at Lambert's restaurant, "home of the throwed roll," circle the dining room offering to spread sorghum on patrons' rolls.

In India Nimbkar Agricultural Research Institute [1]has been selling sweet sorghum syrup since 1990s. Feedback from the users compare the syrup with honey both in color and taste.