The relationship between the terms “sorghum” and “milo” frequently confuses consumers and producers. Both names appear on product labels, in agricultural reports, or in historical references, raising the question of whether they represent the same plant. This confusion stems from a blend of scientific classification, regional history, and commercial marketing. Understanding the difference requires establishing the scientific nature of the global plant known as sorghum.
Sorghum: The Global Plant and Its Species
Sorghum refers to an entire genus of grasses, but the most important cultivated species is Sorghum bicolor. Globally, this plant is one of the five most significant cereal grains, playing a foundational role in the diets of over 500 million people, particularly across Africa and Asia. Its genetic makeup utilizes a C4 photosynthetic pathway, which efficiently converts sunlight and carbon dioxide into biomass, making it highly tolerant of drought and heat stress.
Sorghum bicolor is broadly categorized into four primary types based on use. These include grain sorghum, grown for its edible kernels, and sweet sorghum, cultivated for the sugary juice extracted from its stalks. The other varieties are forage sorghum, used as livestock feed, and broomcorn, grown for its long, stiff seed heads used in making brooms.
The plant’s resilience makes it a reliable crop in arid and semi-arid regions where other cereals like corn cannot thrive without extensive irrigation. Sorghum is an annual plant in temperate regions, though it can be a perennial in tropical climates. The grain itself is small, ranging from two to four millimeters in diameter, and is naturally gluten-free.
Milo: A Term of Convenience and Commerce
The term “milo” is not a separate species but a common commercial and regional name for a specific type of grain sorghum. Historically, the name traces back to a particular drought-resistant cultivar of Sorghum bicolor introduced to the United States around 1880. This variety was widely adopted by farmers in the Great Plains, causing “milo” to become synonymous with the crop in those regions.
Milo is classified as a type of grain sorghum, alongside historical varieties such as Kafir and Hegari. Before the widespread use of modern hybrid seeds, “milo” stuck as the local vernacular for any grain-producing sorghum. Today, even though the seeds planted are often complex hybrids, many US farmers continue to refer to the harvested grain as milo, creating a disconnect between scientific and commercial language.
When the term “milo” is used, it almost always refers to the grain harvested from a grain sorghum plant. The commercial ease of the shorter name ensures its continued use, particularly within the feed and commodity trading industries. This confirms that while all milo is sorghum, not all sorghum is referred to as milo, especially in a scientific context.
Why the Distinction Matters in Modern Use
The distinction between the general term “sorghum” and the regional term “milo” has significant implications in modern labeling and application. The broader, botanically accurate term “sorghum” is preferred when marketing the grain for human consumption. This is especially true for products targeting the gluten-free market, where the grain is milled into flour or used as a whole grain.
In contrast, the term “milo” is predominantly used in the United States livestock and feed industry. The grain is a major feed ingredient for cattle and poultry, often serving as an alternative to corn. This feed-grade milo is typically the red or bronze-colored grain varieties.
Because the hard kernels of feed-grade milo are difficult for animals to digest, they must be processed through methods like grinding, cracking, or steam flaking to increase nutrient absorption. The grain marketed as “sorghum” for human consumption, often tan or white, is milled differently to suit food production needs. Therefore, the name used often indicates the product’s destination and how it will be processed.