UNIVERSITY PARK, Pa. — With sorghum poised to become an important crop grown by Pennsylvania farmers, Penn State researchers, in a new study, tested more than 150 germplasm lines of the plant for resistance to a fungus likely to hamper its production.
Sorghum, a close relative to corn, is valuable for yielding human food, animal feed and biofuels. Perhaps its most notable attribute is that the grain it produces is gluten free. Drought resistant and needing a smaller amount of nutrients than corn to thrive, sorghum seems to be a crop that would do well in the Keystone State’s climate in a warming world. But its susceptibility to fungal disease is problematic.