The USDA recently added sorghum to its Food Buying Guide for Child Nutrition Programs, the primary resource used by school foodservice directors to build menus that comply with nutrition requirements. The move represents a major step forward for Sorghum, a nutrient-rich, high-protein, gluten-free grain. “The inclusion of sorghum in the Food Buying Guide is a monumental win for sorghum producers as we continue looking for new ways to market our crop,” says Norma Ritz Johnson, executive director for the United Sorghum Checkoff Program. “This move is pivotal in our efforts to increase its visibility and ease of use among foodservice professionals.” She also says the industry is excited to deliver its nutritious whole grain to the plates of American schoolchildren. As of July 1, a new USDA requirement stated that at least 80 percent of the weekly grains in school lunch menus must be whole-grain rich, something sorghum can provide.
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