International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP)
Date of this Version
USAID, CENTA, INTSORMIL, February 2009.
Today there is a real interest in the utilization of sorghum grain as a substitute for wheat in baked goods and as a substitute for yellow maize in animal feed. Sorghum grain color and quality are important characteristics in the baking and livestock feed industries. For that reason it is necessary to develop varieties that are suitable for the food and feed industries.
The purpose of this bulletin is to briefly describe the main genetic characteristics that objectively affect sorghum grain appearance and quality.
The pericarp and glume color affect the color of the finished products made with sorghum grain. Until now at least 10 pair of genes that affect sorghum grain color have been identified The pericarp color is determined by the genes: R_Y_I_S_B1_B2_. The genes P_Q and Tp_ affect the expression of this basic pool of genes.
PDF of slides.