National Sorghum Producers serves as the voice of the sorghum industry from coast to coast through legislative and regulatory representation and education.Sorghum – a grain, forage or sugar crop – is among the most efficient crops in conversion of solar energy and use of water. Sorghum is known as a high-energy, drought-tolerant crop. Because of its versatility and adaptation, “sorghum is one of the really indispensable crops” required for the survival of humankind (From Jack Harlan, 1971).In the United States, South America, and Australia grain sorghum has traditionally been used for livestock feed and in a growing number of ethanol plants. Sorghum produces the same amount of ethanol per bushel as comparable feedstocks and uses one third less water. In the livestock market, sorghum is used in the poultry, beef and pork industries. Stems and foliage are used for green chop, hay, silage, and pasture. A significant amount of U.S. sorghum is also exported to international markets where it is used for animal feed, ethanol and other uses.  Sorghum is also gaining popularity in food products in the U.S. because of its gluten-free food and non-GMO properties. Sorghum is an excellent substitute for wheat, rye and barley for those who cannot tolerate gluten. Sorghum is used to make both leavened and unleavened breads. In Sahelian Africa, it is primarily used in couscous. Various fermented and unfermented beverages are made from sorghum. It can be steamed or popped and is consumed as a fresh vegetable in some areas of the world. Syrup is made from sweet sorghum.  Sorghum is also used for building material, fencing, floral arrangements, pet food and brooms.