Waxy Sorghum
What sets waxy sorghum apart is the composition of the starch in the grain. Waxy sorghum has a high amylopectin content, which makes it more suitable for Baijiu brewing, and we can provide U.S. Grade 2 and Grade 1 waxy sorghum.
The starch in traditional grain sorghum endosperm is composed of two polymers: amylopectin and amylose. In traditional grain sorghum, the ratio of the two is approximately 75% amylopectin and 25% amylose: however, waxy sorghum is composed almost entirely of amylopectin, which is more easily digested than amylose, making sorghum the preferred starch source for the Baijiu market and ideal for Baijiu brewing. Studies have shown that the use of waxy sorghum can greatly improve ethanol production
and fermentation efficiency.
Sorghum can be classified as red sorghum, white
sorghum and yellow sorghum according to its
appearance and color.
Red sorghum, also known as wine sorghum, is mainly
used for brewing, while white sorghum is used for
consumption and is warm in nature and tastes sweet and
astringent.
Sorghum can be divided into edible sorghum and feed
sorghum according to its properties and uses.
Sorghum can be divided into waxy sorghum and japonica
sorghum by species and nature.
Assets & Operations
and Partners
Our wide range of products is available nationwide, with sales focus areas including Ohio, northern Illinois, northeastern Missouri, northwestern Missouri, eastern Nebraska, Iowa, southern Minnesota, southern Wisconsin, and Texas.
With our in-depth knowledge of grain transportation and access to a variety of markets, we are able to work extensively with farmers, and many producers who participate in our Premium Grain Program also receive additional premiums. These tools range from basic cash contracts to innovative pricing alternatives to maximize efficiency in selling products around the world to meet farmers' risk management needs in today's volatile markets.