From the early days of farming in Western Kansas, one crop has consistently risen above the rest, thriving in the unforgiving climate of the High Plains. That crop is sorghum - a versatile grass known by many names, with deep roots in history and agriculture. As autumn arrives, sorghum fields burst into color, their vibrant heads a testament to the plant's durability and value.
The story of sorghum begins more than 10,000 years ago in Africa, where it was first cultivated as a hardy species, resilient to drought. This trait made sorghum a staple crop across regions prone to dry spells. Due to the ease with which it could be hybridized, sorghum quickly adapted to various uses and environments. From Africa, traders introduced it to Asia, where it became a vital food source. Although we don't know exactly when sorghum reached the New World, historical records from Benjamin Franklin in 1757 mention its use in broom making - indicating that the first variety to arrive was likely Broomcorn (Sorghum vulgare).
In the 1850s, sorghum production in the U.S. shifted with the arrival of a newly discovered variety. A Frenchman in Shanghai had found "Sweet Sorghum" and sent seeds to Paris, which eventually made their way to America. This variety thrived in the U.S. and spurred optimism about sugar production. Despite its high sugar content (16-23%), most sorghum harvested was boiled down into molasses rather than refined into sugar.
Kaffir corn, another variety, gained popularity later. Previously noted only in Benjamin Franklin's writings, Kaffir corn had arrived with enslaved people on ships. Along with sweet sorghum and broomcorn, these varieties became staples in early American life. Sorghum syrup sweetened candies and puddings, while the grain was used for animal feed, flour, and even popped like popcorn. Farmers used the hardy stalks to fee livestock, making sorghum indispensable on farms.
Sorghum made its way to Kansas with homesteaders after the Civil War. By 1884, White and Brown Durra - then called White and Brown Egyptian Corn - were widespread. Kaffir corn was introduced to Kansas in 1886, and within just four years, it boomed to cover a quarter million acres. By the turn of the century, Kansas was producing over a million acres of grain sorghum, cementing its place in the state's agricultural history.
In Western Kansas, where corn struggled to survive, farmers turned to sorghum for livestock feed. But in those early days, it was broomcorn that reigned supreme. Western Kansas and Eastern Colorado battled for the title of "Broomcorn Capital", with Springfield, Colo., often winning out. Still, counties across Southwest Kansas held honorable mentions for their efforts. Broomcorn's labor-intensive harvest involved cutting the heads with a special tool and preparing them for shipment to Eastern markets, employing scores of workers, including the region's first migrant labor force - often Apache people from the U.S./Mexico border known as "Broomcorn Johnnies".
Farmers devised creative ways to protect their sorghum crops from the region's harsh climate. They used a technique called "listing", where seeds were planted deep in furrows to shield them from dry winds and trap any rain that fell. For weeding, they employed a tool called a Go-Devil which made tending the crop easier.
By the 1910s, broomcorn's demands and the rise of wheat, fueled by the railroad and World War I, led farmers to seek out other sorghum varieties. Maize, Kaffir, and a new variety called Feterita gained popularity. As wheat harvesting evolved with new combine technology, sorghum farmers sought to develop a variety compatible with mechanical harvesting, giving rise to Milo. Traditional forage sorghums, on the other hand, were chopped for silage or hay.
Milo became a game-changer in the region. In Grant County, a 100-Bushel Milo club was founded to recognize exceptional yields. By 1964, Grant County had 70,000 acres dedicated to grain sorghum and another 7,000 acres for silage and forage. Meanwhile, pest problems such as aphids led to early efforts in natural pest control, with farmers spreading ladybugs to combat infestations - one of the first instances of large-scale biological control in agriculture.
The once-proud broomcorn industry, however, was on its last legs. Synthetic brooms developed after World War II hastened its decline, and by 1978, Baca County, Colo., harvested its last field of broomcorn. Irrigation advances pushed many farmers toward corn, which was in higher demand from feedyards. Although grain sorghum has often been undervalued for its protein content compared to corn, this misconception persists despite sorghum's value tending to be higher.
Today, Kansas ranks number one in the nation for sorghum production, contributing nearly 46 percent of the nation's annual harvest. Recent droughts and a decrease in irrigation have led to renewed interest in developing sorghum varieties. In 2022, Brian Peterson of Johnson, Kan., achieved national recognition by winning the National Sorghum Contest with an impressive plot of irrigated Milo that produced 245.8 bushels per acre.
As the world grapples with the challenges of modern farming and diminishing water resources, sorghum's story is far from finished. Its resilience, adaptability, and versatility make it more than just a crop of the past - it's a vital key to the future of sustainable farming in Kansas and beyond. Whether its fueling innovation in biofuels, providing a reliable source of nutrition, or thriving where other crops fail, sorghum stands ready to continue its legacy as the backbone of High Plains agriculture. In Kansas, the future is as bright as the heads of sorghum swaying in the wind.
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