Abstract
Sorghum (Sorghum bicolor L. Moench), is the world’s fifth leading cereal, after wheat, corn, rice, and barley, and the leading cereal grain in the rain-fed areas of the semiarid tropics and subtropics. Sorghum is a major crop in Africa, India, portions of China, the southern and central Great Plains of the United States, Australia, Argentina, and areas of Mexico and Central and South America. Sorghum is a crop with extreme genetic diversity, but an overriding characteristic is its tolerance to heat and drought. As a result of this tolerance, sorghum has emerged as the food grain most widely utilized for human consumption in the dry Sahel and sub-Sahelian regions of Africa and in the dry central peninsular region of India.
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Breeding Sorghum
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Poehlman, J.M. (1987). Breeding Sorghum and Millet. In: Breeding Field Crops. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7271-2_19
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