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Milo sorghum, also known as grain sorghum, is a coarse, upright growing grass that is used for both grain and forage production. It grows well in Oklahoma because it doesn't require a lot of water and can survive long, hot summers. It's protein content and fat content are comparable to wheat.
Sorghum originated in Egypt 4,000 years ago and spread throughout Africa and into India.The first sorghum seeds is thought to have been brought into the United States during the late 1700's on slave ships. At that time it was known as "Guinea corn." It is believed that Benjamin Franklin introduced the first grain sorghum crop to the United States. Oklahoma is one of the top seven states where grain sorghum is produced. An average of 15 million bushels are harvested for grain each year. The majority of grain sorghum is produced in the panhandle and north-central Oklahoma, however, it is also grown in the northeast and southwestern areas of the state.
Sorghum is ground, cracked, steam flaked, and/or roasted. It can be cooked like rice, made into porridge, malted for beer, baked into flatbreads, and popped like popcorn. Milo Restaurant is named after the versatile grain and incorporates the ingredient in many of its dishes.