Made in Haiti
Sorghum grain is a versatile cereal grain, belonging to the grass family, used both as a food source and for animal feed. It's known for its drought tolerance and ability to thrive in various climates, particularly in Africa, Asia, and the Americas. Sorghum is a good source of complex carbohydrates, protein, and fiber, and is naturally gluten-free. 
Here's a more detailed description:
Appearance and Structure:
Size and Shape:
Sorghum grains are typically small and round, with a hard outer layer. 
Color:
The grains can vary in color, ranging from pale yellow to dark red or brown. 
Composition:
Like other cereal grains, sorghum grain has bran, germ, and starchy endosperm. 
Plant:
The sorghum plant itself is an erect, annual grass, growing 1-2 meters tall, with long, narrow leaves and a large, compact cluster of grains on top. 
Nutritional Value:
Protein: Sorghum is a good source of protein, containing about 10%. 
Carbohydrates: It's rich in complex carbohydrates (around 75%), providing sustained energy. 
Fiber: Sorghum is a good source of dietary fiber, which promotes digestive health. 
Vitamins and Minerals: It contains vitamins like B6 and minerals like potassium. 
Gluten-free: Sorghum is naturally gluten-free, making it a good option for those with gluten sensitivities or intolerances. 
Antioxidants: Studies have shown that sorghum contains phenolic compounds with antioxidant properties. 
Uses:
Food: Sorghum grains can be cooked and eaten like other grains (rice, quinoa), used in salads, or made into flour for baking. 
Animal Feed: Sorghum is a major feed grain for cattle and poultry. 
Ethanol Production: Sorghum is used in ethanol production. 
Other: Sorghum can also be used to make syrup, or even popped like popcorn.