Several years ago “NIBULON’s” specialists chose grain sorghum as a crop that will bring constant profits to agrarians at relatively small expenses. The company chose sorghum due to several facts, such as unstable yields of spring barley and corn within Ukraine, high net cost of commodities provided by the given crops, small economic profit. Therefore “NIBULON’s” experts decided that grain sorghum must take one of the leading places in the gross yields of a risk farming area. Besides the Southern regions – Mykolayiv, Odesa, Kherson regions – Zaporizhzhya, Dnipropetrovs’k, Kirovograd, Donets’k, and Lugans’k regions should be also referred to areas of risk farming.   An issue on grain sorghum cultivation is very topical. Grain sorghum takes the fourth place after wheat, rice, and corn in the world production. The leading producers of grain sorghum are Mexico, the USA, and Argentina.   Besides a real economic profit which agrarians can obtain from sorghum cultivation, average Ukrainians can also feel a positive effect. As sorghum is a very useful crop.   Sorghum in a person’s diet   Sorghum takes the third place after wheat and rice as a food plant.   Use of sorghum in cooking is limited by its processing complicity. Many sorts of sorghum have firm bitter shell which should be removed. Sorghum grits should be soaked for a long time and washed properly before use.   Grain sorghum is processed into grits, flour, and starch. Sorghum flour is used for preparation of porridges, flat bread, drinks and it is also added to the first and second courses. Sorghum does not contain any gluten therefore in order to increase quality of backing wheat flour is added to sorghum flour. The Chinese national drink maotay is made from sorghum. In Ethiopia an injera (fermented, flat bread made from sorghum) is used instead of bread. Sorghum flour is used for couscous preparation. Caloricity: 100 g of sorghum grits contain about 300 kcal depending on the sort. 100 g of sorghum flour – about 350 kcal.   Use of sorghum     Sorghumflour. Grain sorghum is a good cereal crop. Sorghum grits has high energy resources and is used for preparation of porridges, soups, and garnishes for the second courses, etc. Grain sorghum is not worse (and in certain cases even better) than rice, millet, and corn grits. Grain is boiled soft and expands well. The commodities made from sorghum get stale slower thus their storage life is longer in comparison with commodities made from other grain.   Sorghum starch. Grain sorts are characterized by their high quantity of starch (69-83%). According to this index most sorts of sorghum are not worse than corn. They are even better than corn. Corn starchiness of more than 73% is not registered. Different sorts of sorghum contain reduced fat content in comparison with corn.   Starch production is known to be made from potatoes being a valuable product for people. If in the Southern regions instead of potatoes there will be used the best sorts of grain sorghum as the main raw material in order to get starch, more potatoes will be preserved to improve food problem. According to its structure sorghum starch does not differ much from potato starch and is better than corn starch.   Sorghumflakes. Most sorts of sorghum allow to get volume and spongy flakes turning into air-popped sorghum. The technology of this process is the following. Heat up sunflower oil in a frying pan or in cauldron. When the frying pan starts smoking pour grain into it and cover it immediately. Grain starts cracking, bursting. Uncover the frying pan as soon as grain stopped cracking. Grain turned into flakes and increased in 10 times. Add salt or powdered sugar, milk or jam and flakes are ready for use. Everyone can prepare such flakes at home.   Sorghum-based canned food. There were developed the technological conditions of production of canned meat “Rumyani schichky”. It consists of sorghum porridge of dark colour with tannin – 20%, meat of pig heads – 40%, pig blood – 30%, spices and salt – 10%. According to the experts the canned meat helps to remove radionuclides from a human organism. Canned food is recommended for everyone. First of all it is recommended as a medio-prophylactic food for people who suffered from the Chernobyl disaster.   Sorghumoil. Sorghum oil is referred to vegetable oil and is similar to corn oil by its physico-chemical indices. It is used for preparation of salads and other dishes.   Sorghumsyrup (or“eco-sugar”). It is sweet syrup made from sugar sorghum. It is cleaner, more natural and safer than traditional sugar.   Sorghum beer. In Brazil grain sorghum is used in beer brewing. According to its taste sorghum beer does not differ from barley beer but its net cost is lower by 85%. An idea of sorghum beer brewing was taken from Mexico. Americans liked it very much and at present this drink has occupied about 10% of the beer market of the USA.   Sorghum-based colouringagents.Pigments of sorghum can be extracted and used as coloring agents in the food industry. By a simple technological processing it is possible to obtain 20g of long-lasting colouring agents from 1 kg of grain sorghum. Its consumable part is small. So, in a dilution of 1:1000 it gives intensively coloured solutions which can be used for practical purposes.   Sorghumwax. The outer layers of grain sorghum contain wax. There is a range of works on wax extracting and studying its properties – 5-10% of raw wax to the shell weight. Properties of this wax are used in the production of high quality furniture.   Useful properties of sorghum             Sorghum is rich in proteins and carbohydrates that determine its nourishing value.   Sorghum contains thiamine (B1) which optimizes learning activity and brain functions. It positively influences on the energy level, growth, normal appetite, ability to study and thiamine is also necessary for muscle tone of the digestive tract, stomach, and heart. It is an antioxidant which protects an organism from negative factors of environment, from destroying effect of aging, alcohol, and tobacco. Sorghum by its antioxidant and anti-inflammatory properties is more useful than a blueberry and pomegranate. 1g of sorghum contains up to 62 mg of polyphenol compounds. For example, a blueberry being considered the champion in containing useful substances has only 5 mg of polyphenol compounds in 100g of blueberries.   Sorghum helps to synthesize fatty acids, cholesterol, steroid hormones, A and D vitamins, proteins, amino acids, to control level of glucose in blood, to create niacin (PP vitamin), to synthesize proteins, haemoglobin, and also assists in oxygen transportation by red blood cells.   Sorghum is rich in H vitamin (biotin). H vitamin participates in synthesis of glucose, synthesis and splitting of fatty acids, influences on metabolism of amino acids.   Sorghum is also useful for healthy skin and mucous membranes, nervous and digestive systems, it controls blood sugar level and participates in glucose production.   Sorghum contains phosphor. Phosphoric acid takes part in the construction of ferments – main engines of chemical reactions of cells. Our skeletal tissue consists of phosphorus salts.   Sorghum assists in oxygen transportation in red blood cells.   Sorghum should be taken in case of nervous disorder, diseases of the digestive tract, mucous membranes, and skin. Children, aged people, pregnant women should take sorghum.   In the past roots were widely used to cure gout, neuralgia, rheumatism. Seeds were used as a diuretic and tonic remedy. Sorghum is used in a gluten-free diet. Many people suffer from allergy to gluten. It is a disorder which is provoked by products containing gluten. Such products are dangerous for people with gluten allergy and their immune system reacts to it sharply.   Sorghum grits can be used for preparation of porridges, garnishes, soups, puddings, flakes, salads, etc.   National economy requires a lot of starch and ethyl alcohol. 650-700 kg of starch or 300-350 l of alcohol can be obtained from 1ton of grain sorghum and that is by 35 l more than from1 ton of corn.   Summarizing the above mentioned information, it can be stated that besides its use in feed mill industry, feeding of poultry, pigs, and other animals grain sorghum can take worthy place in human nutrition. Food sorghum is a new cereal crop which contains all nourishment elements that are necessary for a human activity. Sorghum grits are a valuable foodstuff. Due to its most useful food substances (proteins, fats, carbohydrates) sorghum grits is not worse than other developed cereal crops.   Our specialists have already tried several recipes and there is a result:   Ethiopian flat bread “Injera”        Bread (90 % of wheat flour and 10% of sorghum flour)       “NIBULON”, realizing the value of grain sorghum, monitors the right selection of sorts and hybrids of the given crop. At the RE “Lidiyivs’ke” branch of “NIBULON” there was created the demonstration field where different sorts of sorghum, one of the promising crops, are cultivated. The main goal of such a plot is to ensure the right selection of sorts and hybrids of the given crop adapted to the South region conditions the most. “NIBULON”, known for its transparent policy, provides an opportunity for those who desire to familiarize with the status of sorghum development on the demonstration field in the corresponding section of our corporate website. http://www.nibulon.com/r/production.php?id=21.         Aninformationfromthewebsiteof recipes (http://vkusno.tv/ingredients/sorgo/) was used.