Achieving Sustainable Cultivation of Sorghum Volume 2: Sorghum Utilization Around the World

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Achieving Sustainable Cultivation of Sorghum Volume 2: Sorghum Utilization Around the World Editor: Bill Rooney Format: Hardback First Published: Published By: Burleigh Dodds Science Publishing Limited Pages: 260 Illustrations and other contents: Colour tables, photos and figures Language: English ISBN: 9781786761248 Categories: , , ,

Sorghum is one of the world’s major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact and adapting to the challenges of climate change. This volume summarises the wealth of research addressing these challenges. Part 1 reviews the chemistry of sorghum and its physiology, before discussing its use as a food grain, in feed and as a forage and energy crop. The second part of the book discusses ways of improving cultivation in regions such as South America, Asia and Africa. With its distinguished editor and international team of expert authors, this will be a standard work for cereal scientists, sorghum breeders and growers as well as government and non-government agencies supporting sorghum cultivation. It is accompanied by a companion volume which reviews genetics, breeding and production techniques.

Weight0.4733888 kg

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Author Biography

Dr William Rooney is Professor in the Department of Soil and Crop Science at Texas A&M University, USA. He has written widely on sorghum breeding and released a number of new varieties for use both in the US and Central America. He is a member and current Chair of the Sorghum Improvement Conference of North America which brings together experts from a number of universities to improve sorghum cultivation. Professor Glen Fox is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, USA. Previously, he was a Senior Fellow at the University of Queensland, Australia. He has many years experience working with barley breeding programmes, and malting and brewing industries in Australia and overseas. With these companies, his worked focused on the influence of barley quality on malting and brewing quality. He is a Fellow of the Institute of Brewing and Distilling. Professor Fox has over 250 book chapters, journal articles and conference presentations. He has also supervised over 50 post-graduates students mostly in the area of barley and malt quality. His current research interests include digger deeper into barley, malt, wort composition on beer quality.