Sorghum: The color of the sorghum grain may be white, yellow, red, or brown. Certified food grade sorghum varieties are white but red has been recently developed for food use as well. Sorghum is higher in protein and lower in fat than corn. The mineral composition differs only slightly from corn, and the vitamin content in grain sorghum is similar to white corn. Sorghum is sometimes referred to as kafir, kafir corn, durra, Milo, maize, Egyptian corn, African millet, Black Indian millet and pearl millet. The grain is an excellent food source when ground into flour and used to make pancakes, cake, pap, pancake Creole, porridge and flat breads. Sorghum is now used in a variety of recipes found online and in cookbooks, especially for people who are looking for gluten-free diet. Some recipes for which Sorghum is used include muffins, breads, pizzas, pasta dishes, cookies, cakes, and pies. Some of the health benefits of sorghum include its ability to prevent certain types of cancer, help control diabetes, offer a dietary option for people with Celiac disease, improve digestive health, build strong bones, promote red blood cell development, and boost energy and fuel production. Specification of Sorghum: Moisture : 14% max Purity : 99% min Insects : No insects dead or alive, vermin or excrement Appearance : White, Red Used : Human consumption, Animal Feed & bird feed Crop : New crop 2015 Packing : New 50 kg pp bag or in bulk Ability :2000 MT per month