Sorghum Production and Publications

Conduct a soil test and identify that the soil sample is for a field growing sweet sorghum and not grain sorghum

Dale, Della, KN Morris, Sugar Drip, Keller, Top 76-6, M81E, Simon, KY 1810, KY 08, Theis, Rox Orange, Umbrella, Early Orange are the most common varieties of sweet sorghum.

Sources of Sorghum Seed

1.  Danny Townsend, 859/398-1428 Townsend Sorghum Seed
2. Mississippi Agriculture and Forestry Experiment Station

Sweet sorghum can be direct seeded or transplanted. Small plots can be seeded using a push type seeder. Since seed size is different for each variety, some experimentation or calibration is required to obtain an optimum 2 to 3 stalks per foot. Soil temperature needs to be above 65 F for  direct seeding and 60 F for transplanting. 

The length of the growing season depends on the variety of sweet sorghum planted.  From the time it is planted till harvest there are several factors to consider. 

Fertilization - governed by soil analysis and it is often recommended not to use chicken manure or follow tobacco crops

Weed Control - there are few herbicides that are labeled to be used for sweet sorghum in controlling weeds. Contact your extension agent for more information.

Diseases - Anthracnose, stalk red rot,  maize dwarf mosaic, downey mildew, and ergot are the most common

Insects - The insect that is most dreaded is the sugar cane aphid (SCA).  Diligent scouting is required to prevent total loss of the crop.  Special EPA exemption has been granted to most states in the past years to control SCA  in sweet sorghum fields.  Check with your county extension agent to determine in an exemption has been approved for your state.

Depending on the cultural practices of the producer, harvesting sweet sorghum occurs during the seed's soft dough stage.

Deheading - Some people may dehead the cane early to prevent lodging and increase Brix value of the juice.  Deheading can be done mechanically or by hand using machetes or corn knives.  Some producers cut the cane and dehead after it has been gathered using many instruments including chainsaws.

Harvesting - There are different methods of harvesting as most producers hand cut and let the cane lay for several days. Some producers use corn binders to cut the cane into bundles which aid in removing the cane from the field.  Larger producers typically mechanically press the cane on-the-fly in the field. 

Stripping Cane - There are several opinions of whether sorghum cane should be stripped before pressing but syrup contest results show that it doesn't matter. 

Sweet sorghum syrup must be at least 74 degrees Brix to be sold as syrup.

Processed juice is typically allowed to settle for a couple hours prior to processing to allow for a cleaner cooking product.  The settled material is not allowed in the pan.  

Some producers use preheating the juice to a temperature range of 150 F to 185 F and then allowing to settle for a couple hours to allow the juice to separate and provide a cleaner juice for processing thus minimizing pan skimming.  

Syrup can be processed in any pan style depending on what is available.  Many small and new producers use a batch pan than hold several gallons of juice that reduces to a few gallons of syrup.  Sorghum juice to syrup conversion depends on the sugar content of the juice, typically ranging 10:1 to 8:1. As producers become more experienced or increase acreage they will usually convert to a baffled evaporation pan. The heat sources are typically wood, gas, or steam.