Sorghum Market Size, Share, Growth, and Industry Analysis, By Type (Forage Sorghum, Grain Sorghum and Sweet Sorghum), By Application (Human Consumption and Animal Feed), and Regional Insights and Forecast to 2033

SORGHUM MARKET OVERVIEW

The global sorghum market size is predicted to reach USD XX billion by 2033 from USD XX billion in 2025, registering a CAGR of XX% during the forecast period.

Sorghum is a very nutritional and cereal grain belonging to the Plantae kingdom and the Poaceae family. It is an essential crop worldwide due to its flexibility, drought tolerance and usability. They cultivated it mainly in the dry areas of Africa, which probably developed around 8000 BC. It grows in arid and semi-arid conditions, primarily serving as a food and agricultural crop. Sorghum is available in red, white black and tan and is used for feed, food and biomass for human consumption, animals and biofuel production. It is consumed in flour, porridge and popped snacks and is a gluten-free food product. Further, there is ethanol production and sweet sorghum-type yield syrup. They are also used to make brooms from their stalks.

Sorghum is a versatile grain with high dietary fiber, protein content, antioxidants, magnesium and phosphorus in its composition. This food product belongs to the category of whole grains and boosts digestion apart from acting as a more prolonged energy-providing food source. Grain sorghum is another grain widely cultivated in the United States making it economically important due to its production rate. Globally, it is a conservation crop regarding water use efficiency and has minimum inputs compared to other cereals. Sorghum is used in foods, beverages, animal feeds and bio-energy traits indicative of the importance of sorghum in the world’s food and economic security especially in the arid and semi-arid regions and those facing adverse effects of climate change.

COVID-19 IMPACT

"Pandemic negatively impacted the market by disrupting supply chains, causing delays in transportation and limiting market access"

The global COVID-19 pandemic has been unprecedented and staggering, with the market experiencing lower-than-anticipated demand across all regions compared to pre-pandemic levels. The sudden market growth reflected by the rise in CAGR is attributable to the market’s growth and demand returning to pre-pandemic levels.

The pandemic affected the sorghum market by disrupting the supply chain in some states due to poor transportation and the limitation of market outlets for the farmers to display their produce. Lockdowns also affected the labour market, which impacted plant cultivation and harvest yields. This decline is owing to decreased demand from its main downstream sectors such as food processing, animal feed, and biofuel making, due to export restrictions and the difficulties in managing the logistical aspects relatively unstable prices were maintained for both producers and consumers. Moreover, an economic slowdown implies a reduced purchasing budget, affecting total consumption. Sorghum producers and exporters faced several headwinds during the pandemic such as unpredictable global trade policies and unstable commodity prices.

LATEST TREND

"Rising demand for gluten-free and health-conscious products to boost the market"

The increasing requirement for gluten-free and health products boosts the sorghum market. As some people are suffering from gluten intolerance or celiac diseases, thus sorghum is a source of healthy gluten-free alternatives. Sorghum is a preferred alternative since it contains good fiber, protein, antioxidants and essential micronutrients that would meet healthy eating trends. Food companies want sorghum in gluten-free flours, cereals, snacks and baked goods. The market is expanding further because of the popularity of clean labels, non-GMO and sustainability features. The primary factor driving sorghum growth is the rise in health awareness among people, which is changing the food industry.

SORGHUM MARKET SEGMENTATION

By Type

Based on type, the global market can be categorized into Forage Sorghum, Grain Sorghum and Sweet Sorghum

• Forage Sorghum:Forage sorghum is a warm-season, hybrid annual grass grown primarily for hay and silage, for feeding livestock. It grows well under various AV conditions and provides diets of high nutritive value including silage, hay and green chop. Famous for its water-saving ability, this grass thrives exceptionally well in arid places where water is scarce. It has a high biomass, offers animal feed and produces good energy. This makes it one of the ideal grains for sustainable feeding and livestock rearing.

• Grain Sorghum:Grain sorghum represents a large and versatile crop produced for human and animal food sources based on soft seeds. Red, white, bronze and black colours are offered for culinary and agricultural purposes. Naturally gluten-free it provides a healthy substitute for anybody suffering from gluten intolerance. It is used in baking, salads and as a whole grain and contributes to many dishes. Grain sorghum is highly regarded as a food alternative and animal nutrition.

• Sweet Sorghum:Sweet syrupy is grown with stalks which are economically significant in syrup and biofuel production. Due to its high sucrose levels, it can be used to produce ethanol and renewable resources. Its adaptability and high biomass yield make sweet sorghum an attractive sustainable option for this biofuel industry. This sorghum breed emerges as a potential renewable resource and thus finds a significant position in the food and energy sectors.

By Application

Based on application, the global market can be categorized into Human Consumption and Animal Feed

• Human Consumption:Sorghum in human food is used in many products and beverages. It is becoming popular in baking wheat-free products such as cakes, pancakes, cookies, breakfast cereals and flatbread of Indian origin called Jōḷada roṭṭi. Sorghum is made from traditional beverages such as malwa beer, a product typical in South Africa and Kaoliang liquor in China. Its syrupy reference is a delicious natural sweetener for coffee and other complex and rich flavour beverages. Sorghum's beneficial high fiber properties, antioxidants and essential vitamins, sorghum flour very much justifiably go into a low glycemic index diet, favoured by those specific diets and gluten-sensitive people.

• Animal Feed:Sorghum, as animal feed, is vital in feeding farm animals, wherein the energy and fiber nutrient assets serve the nutritional need of the animal. The forage form of sorghum is eaten via livestock and different animals as silage or hay to fulfil their nutritional needs using grain sorghum as poultry feed explains its cheaper expenses in satisfying protein essential for feeding poultry. Sorghum is another feed material that can be produced in arid areas with a high drought tolerance. Sorghum being a locally available crop with high nutritional value is suitable for livestock feed making, improving food security.

MARKET DYNAMICS

Market dynamics include driving and restraining factors, opportunities and challenges stating the market conditions.

Driving Factors

"Increasing the need for sustainable biofuels to propel the market"

The increasing trends of gluten-free and conscious health food products are expected to boost the sorghum market growth. With a growing incidence of gluten sensitivity and coeliac disease, consumers are now very discerning when it comes to looking for a gluten-free grain and sorghum fits the bill perfectly. It is rich in fibers, protein, antioxidants and minerals making it fit into the emerging paradigm of consuming natural foods. Various food manufacturers are now using sorghum in their gluten-free flours, cereals, snack foods and baked foods, which has extended its use. Moreover, it became clear that trends such as clean label, non-GMO and focus on sustainable ingredients put sorghum in a strong position in the changing healthy food industry.

"Technological advancements in cultivation and processing to expand the market"

Technological advancements in cultivation and processing have led to the growth of the vegetarian and organic sorghum market. Successful strategies for implementing research and development include developing higher capacities for drought tolerance, insect resistance and grain quality. Agricultural technology such as satellite imaging and artificial intelligence is enhancing the efficient use of resources in growing sorghum. The newer enzyme application and extrusion technology in the processing of sorghum grain is increasing the functional properties of this grain for food, biofuel and many other industrial uses. Furthermore, genetic modification and hybridization have enhanced its versatility in growing in various climatic conditions. These enhancements strengthen sorghum's competitive standing and profitability in the food chain as demand for premium, organic produce increases.

Restraining Factor

"Competition from other cereal grains hinders the market"

Sorghum competes with other popular cereal grains such as corn, wheat and rice which already have a large customer base and a well-developed marketing network. As a grain, sorghum provides almost all the same benefits as corn, but corn has been overshadowed by its high yield and use in food, feed and bioenergy especially with a constant water supply. Wheat and rice, two widely used staple foods worldwide, still restrain the market demand for sorghum. Also, price changes and consumer preferences affect the demand since sorghum is regarded in some cultures as a second-grade grain. Thus, increasing awareness of the quality nutritional value, capability to withstand drought and applications in the food, feed, and industries.

Opportunity

"Expanding the food and beverage industry to create market opportunity"

With the changes in consumption patterns towards natural products, the opportunities for sorghum and the food and beverages markets are growing. Increased awareness of the urban population's food and nutritional needs also increases the demand for gluten-free, high-fibre and protein-content products. Incorporated in the most varied types of snacks, baked products, cereals and plant-derived beverages, they are low glycemic and have high antioxidants making them especially attractive to the new generation of consumers. Sorghum in producing alcoholic beverages, including beers for domestic and selected spirits is rising. With time, more uses of sorghum as a functional food have emerged due to the grain's versatility.

Challenge

"Limited consumer awareness compared to other grains challenges the market"

Sorghum grains are highly nutritious and versatile. However, its consumption is still not well enhanced around the globe, as the products are from grains such as wheat, rice and corn. Most people today are unaware of its health benefits as a food ingredient, other than being a grain or flour with gluten-free characteristics and used in food products, beverages and biofuels. This lack of awareness affects demand, especially in areas where other grains are more common on the consumer’s plates. However, insufficient promotion and few products under the ready-to-eat or convenient food category also hinder it. These factors include increasing consumer awareness, company branding and launching new products. With new and emerging health concerns, efforts such as food labelling and publicity through various social platforms and partnerships with industries shall help boost the popularity and acceptability of sorghum worldwide.

SORGHUM MARKET REGIONAL INSIGHTS

North America

North America is a substantial sorghum-exporting region leading in production, particularly in the sorghum-generating Great Plains popularly called the "Sorghum Belt". An ideal climate for such crops, well-developed farmland and government promotion of biofuels explain the high production. The United States is a leading supplier in North America producing grain sorghum mainly for feed and ethanol. Rising demand from consumers to consume gluten-free foods also adds to the market growth in the region.

Europe

The European markets show a progressively positive trend for sorghum due to the increasing concern for gluten-free and healthy food. France remains the leading country with the most advanced agriculture technology to enhance sorghum production. This popular hybrid variety is a commercial basis for improved and sustainable agriculture techniques, including those for water-scarce environments. Moreover, the efforts in the European countries to tap renewable energy resources have benefitted the sorghum crop and pushed the crop market to improve.

Asia

The Asia Pacific sorghum market is expanding because people have sought substitute grains and new gluten-free products. India and China are a few of the world’s biggest manufacturers of sorghum used as food and animal feed. Sorghum is drought tolerant, which sets it apart by permitting it to reap food security and sustainable agriculture with less rainfall at some point. Moreover, the increased government participation and the incline to invest in biofuels fuel the market and make Asia Pacific an essential market.

Middle East And Africa

The Middle East and Africa remain the largest sorghum market share because the crop grows well in the dry regions. It is used as an essential food product and as an ingredient in feeds and it is eaten in Africa, the core grain-producing continent. It is necessary for food production in dry areas as it can easily survive through drought periods. It is also a staple, which aids small-scale farmers and agricultural businesses since most regions cultivate it. It is used in traditional food, drinks and for feeding animals, which means broadening its consumption line in the agriculture and food industry in the region.

KEY INDUSTRY PLAYERS

"Key industry players are strengthening research and development efforts to enhance the market"

Key industry players in the sorghum value chain continue investing in research and development in production, breeding and processing to fit market requirements. Recent technologies involve breeding plants to develop resistance to drought and diseases and improve yield per unit area to accommodate the climate change challenge. New techniques for grain processing shall enhance its quality, digestibility, functionality and suitability for human consumption, animal feeds and biofuel. Due to increasing consumer concern about gluten-free diets and environmental conservation organizations, more companies are working on new versatile types and advanced processing methods for improved classification. Moreover, partnerships between universities and businesses in the agriculture industry continue to push innovations that increase yields and diversify sorghum uses for food and renewable energy.

List Of Top Sorghum Companies

• General Mills (U.S.)
• Bunge (U.S.)
• Ingredion (U.S.)
• Archer Daniels Midland (ADM) (U.S.)
• Sai Agro Exim (India)
• Cargill (U.S.)
• Associated British Foods (U.K.)
• Chromatin (U.S.)
• Semo Milling (U.S.)

KEY INDUSTRY DEVELOPMENTS

February 2025: University of Nevada, Reno researcher Melinda Yerka developed 200 drought-tolerant sorghum varieties for food, dairy feed, brewing, and biofuels. Her company, Yerka Seeds, conducts trials showing reduced water needs compared to corn and alfalfa. Partnering with the International Maize and Wheat Improvement Center, Yerka is expanding research to develop region-specific sorghum varieties for African countries.

REPORT COVERAGE

The study encompasses a comprehensive SWOT analysis and provides insights into future developments within the market. It examines various factors that contribute to the growth of the market, exploring a wide range of market categories and potential applications that may impact its trajectory in the coming years. The analysis takes into account both current trends and historical turning points, providing a holistic understanding of the market's components and identifying potential areas for growth.

Sorghum remains a vital crop globally due to its adaptability, nutritional benefits, and economic significance. It thrives in arid and semi-arid regions, ensuring food security and sustainable agriculture. The market is expanding due to rising demand for gluten-free foods, biofuels, and animal feed. However, challenges such as competition from other grains and limited consumer awareness persist. Technological advancements in cultivation, processing, and hybrid breeding are driving growth. Increasing investments in research, government support, and industrial partnerships are enhancing sorghum’s market potential. With growing health consciousness and climate resilience needs, sorghum is positioned as a key agricultural commodity for the future.