Abstract
Sorghum, the fifth major cereal crop, was domesticated in Africa and expanded globally. As with many other crops, this process can be generally separated into two stages: the first stage from wild ancestors to landraces, and the second stage from landraces to improved cultivars. Through domestication and crop improvement, sorghum has been selected to meet various human needs. Domesticated sorghum is typically classified into five races: bicolor, guinea, durra, caudatum, and kafir. It can be also classified by end uses: grain sorghum for seeds from panicles, sweet sorghum for sugar from stems, forage sorghum for biomass from entire above-ground organs, and broom sorghum for long and stiff primary branches from panicles (Council, 1996; Smith and Frederiksen, 2000) (Figure 1).
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