Achieving sustainable cultivation of sorghum Volume 2 - Prof Glen P. Fox - I. D. Godwin - L. Watson-Fox - I. J. C. Hannah - S. L. Norton - M. Djanaguiraman - Prof. P. V. V. Prasad - Prof. Barbara J. Stoecker - Kebede Abegaz - Dr S. R. Bean - Yewelsew Abebe - Dr Scott Staggenborg - Hui Shen - Prof. John H. Sanders - Botorou Ouendeba - Ababacar Ndoye - Niaba Témé - Dr Rafael Augusto da Costa Parrella - Robert Eugene Schaffert - Cicero Bezerra de Menezes - B. P. Ioerger - José Avelino Santos Rodrigues - Jurandir Vieira Magalhães - Cynthia Maria Borges Damasceno - Dagma Dionisia da Silva - Simone Martins Mendes - Aruna C. - B. Dayakar Rao - Vilas A. Tonapi - Dr T. G. Nageshwar Rao - Dr Eva Weltzien - J. D. Wilson - H. Frederick Weltzien-Rattunde - T. A. van Mourik - Hakeem A. Ajeigbe - M. Tilley - D. Rhodes - T. J. Herald - Dr F. M. Shapter - A. Crowther - Professor Ignacio Ciampitti

Achieving sustainable cultivation of sorghum Volume 2

Prof Glen P. Fox - I. D. Godwin - L. Watson-Fox - I. J. C. Hannah - S. L. Norton - M. Djanaguiraman - Prof. P. V. V. Prasad - Prof. Barbara J. Stoecker - Kebede Abegaz - Dr S. R. Bean - Yewelsew Abebe - Dr Scott Staggenborg - Hui Shen - Prof. John H. Sanders - Botorou Ouendeba - Ababacar Ndoye - Niaba Témé - Dr Rafael Augusto da Costa Parrella - Robert Eugene Schaffert - Cicero Bezerra de Menezes - B. P. Ioerger - José Avelino Santos Rodrigues - Jurandir Vieira Magalhães - Cynthia Maria Borges Damasceno - Dagma Dionisia da Silva - Simone Martins Mendes - Aruna C. - B. Dayakar Rao - Vilas A. Tonapi - Dr T. G. Nageshwar Rao - Dr Eva Weltzien - J. D. Wilson - H. Frederick Weltzien-Rattunde - T. A. van Mourik - Hakeem A. Ajeigbe - M. Tilley - D. Rhodes - T. J. Herald - Dr F. M. Shapter - A. Crowther - Professor Ignacio Ciampitti
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Sorghum is one of the world's major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact and adapting to the challenges of climate change. This volume summarises the wealth of research addressing these challenges.

Part 1 reviews the chemistry of sorghum and its physiology, before discussing its use as a food grain, in feed and as a forage and energy crop. The second part of the book discusses ways of improving cultivation in regions such as South America, Asia and Africa.

With its distinguished editor and international team of expert authors, this will be a standard work for cereal scientists, sorghum breeders and growers as well as government and non-government agencies supporting sorghum cultivation. It is accompanied by a companion volume which reviews genetics, breeding and production techniques.