Sorghum Gets a Face-Lift

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Published on Wednesday, 01 February 2012 18:11

The U.S. Grains Council’s Japan office hosted a sorghum recipe contest on December 15 as part of a series of promotional events to showcase U.S. sorghum as a viable, alternative ingredient in food preparation. The region has been limited to primarily using sorghum in livestock rations, but based on a new branding effort, the grain will play an increasing role in the food industry.

Over 150 recipes were submitted, and 10 were selected for tasting. Among several, judges were presented with choices of apple sorghum crumble, Japanese sorghu kebab, sorghum grain-stuffed chicken and a crispy sorghum cereal bar made of marshmallow, raisin and Graham cracker.

Mrs. Barbara Wiggin, wife of U.S. Agricultural Minister-Counselor Geoff Wiggin, helped judge the event. Council staff along with local media were also in attendence.