How processing tech elevates sorghum use
In the realm of dairy farming, a groundbreaking innovation in sorghum processing is setting new standards for feed efficiency and sustainability.
The crux of this advancement lies in the processing of sorghum berries, which traditionally hindered their digestibility. “When we are harvesting sorghum, very often we see producers using the same setup that we use for corn. Because of the difference in grain size and conformation, we cannot break the berries,” says Douglas Duhatschek of the Texas A&M AgriLife Research and Extension Center.
The latest berry processors, set to hit the market in 2025, promise to transform sorghum into a more digestible and economically viable feed option.
Achieving a Berry Processing Score (BPS) of over 50%, this technology significantly boosts starch availability, crucial for dairy nutrition.
This innovation not only elevates sorghum's role in dairy diets but also contributes to cost savings. For instance, sorghum cultivation is notably cheaper than corn, especially in arid regions like the Texas panhandle where it is 62% less expensive.
This cost advantage, coupled with sorghum's natural drought tolerance, offers a sustainable alternative to traditional forages.
The equipment involved in berry processing is designed to integrate seamlessly with existing farm machinery, facilitating an easy adoption process for farmers.
This technological leap forward reduces the need for imported feed ingredients, thereby decreasing operational costs and enhancing sustainability.
Given these benefits, sorghum's enhanced digestibility and economic advantages make it an increasingly attractive option for dairy producers, particularly in regions prone to water scarcity.
Ongoing research and field trials continue to spotlight sorghum’s potential, heralding a new era of efficiency in dairy farming.