Sorghum is a traditional staple food in India. The consumption of sorghum both in urban and in rural areas has been on the decline for various reasons – easy access of other cereals like rice and wheat, tedious and time-consuming processes involved in preparation, urbanisation, and Government policies to supply fine cereals at a subsidized rate. However, sorghum is preferred by nutritionists over other cereals for its high fibre content and slow-releasing carbohydrates and minerals. Thus, it facilitates in dietary management and in preventing metabolic diseases. It is highly recommended for all age groups especially for those suffering from lifestyle diseases such as diabetics and obesity. Therefore, there is a need for diversification of processing technology that makes sorghum products both value added and convenient.

The current study is part of a series of outputs of the National Agricultural Innovation Project (NAIP) focusing on Millets Value Chain headed by the Directorate of Sorghum Research (DSR). Sorghum and millets are the future crops offering nutritional security owing to their nutritional superiority over other fine cereals such as rice and wheat. The consumer acceptance report of Hyderabad, Pune, and Delhi shows that sorghum products are quite popular in market. This book discusses the status of sorghum production and its consumption in India. It also talks about the strategies to exploit the nutritional value of sorghum, and market point of view. I thank the authors for their sincere effort to write this book.