It is also known as sorghum, milo, sugar cane rice, bamboo rice, peach rice, mulberry grain, reed millet, sweet sorghum, and rush millet.Sorghum (Sorghum vulgare, spp.), after dehulling, becomes milo, with grains that are elliptical, inversely ovate, or round in shape, varying in size, and colored white, yellow, red, brown, or black, generally becoming deeper as the tannin content of the seed coat increases.The endosperm is classified into starchy, glutenous, waxy, and popping types based on its structure; it can also be categorized by color as red or white.Red sorghum is known as brewing sorghum and is primarily used for making alcohol, while white sorghum is used for food, with a warm nature, sweet and slightly bitter taste.Sorghum can be classified into food sorghum, sugar sorghum, and broomcorn based on its characteristics and use.Sorghum is raw material for brewing wine, making vinegar, extracting starch, and processing syrup.
