«We are working on identifying the chemical reasons behind why certain
sorghum hybrids are of much better quality - crumb grain, texture of bread -
than others,» Scott Bean, lead researcher on the project recently told FoodNavigator.com.
«We conducted a detailed survey to document the presence of feral
sorghum and johnsongrass on South Texas roadsides, and we will determine if there are
hybrids occurring in nature, what they look like and if they are more aggressive
than others,» Bagavathiannan said.