Sorghum

Sorghum Grain Dryers: Essential for Preserving Quality in a Historic Crop

Sorghum, a crop with deep roots in the African savannah, was first domesticated by ancient African civilizations around 12,000 years ago. By 2000 BC, sorghum had made its way to India via sea routes. Over time, the spread and acceptance of sorghum have varied across regions, but its significance as a staple food crop has had a lasting impact on agriculture and economies worldwide.

Sorghum is rich in fiber and naturally gluten-free, making it an excellent choice for individuals with celiac disease. However, due to its seasonality, sorghum is often harvested with high moisture content, requiring careful drying to reduce its humidity to below 12% to preserve its quality. The unique shape of sorghum grains makes them more resistant to airflow during drying, necessitating specific temperature control. Typically, sorghum is dried at temperatures between 60°C and 65°C to ensure that the grain retains its quality and nutritional value.

Utilizing specialized sorghum grain dryers is crucial for achieving the ideal drying conditions, ensuring that the crop remains viable for storage and consumption. Proper drying techniques not only maintain the grain’s quality but also enhance its marketability, securing its place as a vital food source.

Zhongfeng Agricultural Science recommends that you use our company’s grain dryers, mobile grain dryers, and grain drying towers