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2015/2016 Sorghum Harvest and Export Quality Report

Contents

  1. Harvest Quality Highlights
  2. Export Quality Highlights
  3. Introduction
  4. Harvest Quality Test Results
  5. Moisture
  6. Physical Factors
  7. Mycotoxins
  8. Export Quality Test Results
  9. Moisture
  10. Chemical Composition
  11. Physical Factors
  12. Mycotoxins
  13. Crop and Weather Conditions
  14. Planting and Early Growth Conditions
  15. Late Vegetative and Mid-Pollination Conditions
  16. Maturity and Harvest Conditions
  17. Comparison of 2015 to 2010-2014
  18. U.S. Sorghum Export System
  19. U.S. Sorghum Export Flow
  20. Impact of the Sorghum Market Channel on Quality
  21. U.S. Government Inspection and Grading
  22. U.S. Sorghum Production, Usage and Outlook
  23. U.S. Sorghum Use and Ending Stocks
  24. Outlook
  25. Harvest Survey and Statistical Analysis Methods
  26. Survey Design and Sampling
  27. Statistical Analysis
  28. Export Survey and Statistical Analysis Methods
  29. Survey Design and Sampling
  30. Statistical Analysis
  31. Testing Analysis Methods
  32. Sorghum Grading Factors
  33. Moisture
  34. Chemical Composition
  35. Physical Factors
  36. Mycotoxin Testing
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C. Chemical Composition

1. NIR Proximate Analysis – Sorghum

Proximates are the major components of the grain. For sorghum, the NIR Proximate Analysis includes oil content, protein content, and starch content (or total starch). This procedure is nondestructive to the sorghum.

Chemical composition tests for protein, oil, and starch were conducted using an approximately 50-gram sample in a Perten DA 7250 Near-Infrared Reflectance (NIR) instrument. The NIR was calibrated to chemical tests, and the standard error of predictions for protein, oil, and starch was about 0.3%, 0.4%, and 0.5%, respectively. Results are reported on a dry basis (percent of non-water material).

2. Tannins

Leucoanthocyanidins (catechins) and proanthocyanidins (tannins) are a class of flavonoids known as flavonols that react with vanillin in the presence of mineral acids to produce a red color. Vanillin reacts with the flavonols, but other flavonoid compounds can give specifc color development. Values near or below 4.0 mg catechin equivalents (CE) per g sample by this method generally imply absence of condensed tannins. Type III tannin sorghums usually have values greater than 8.0 mg CE/g. The test involves grinding approximately 50 g of sound seed using a UDY grinder with 1-mm sieve, and accurately weighing 0.30 g of this sample for analysis. Extraction and analysis is performed using the vanillin-HCl test with blank subtraction to remove interference by sorghum pigments. Developed color is measured using a UV-Vis spectrophotometer at 500 nm. Standard curve is run using pure catechin. Tests are run in triplicates and the average value is reported as mg CE/g sample on a dry basis.