Milo, botanically known as grain sorghum (Sorghum bicolor), is the world’s fifth most cultivated cereal crop. This ancient grain originated in Africa and the Indian subcontinent, where it has served as a staple food for centuries. Milo possesses natural resistance to both drought and high temperatures, making it a reliable crop for cultivation in arid and semi-arid regions globally. This resilience drives its diverse applications across the feed, food, and energy sectors.
Primary Role in Livestock Feed
The primary commercial use of milo grain globally is its incorporation into livestock feed rations. Its nutritional composition is similar to corn, with an energy value typically cited at 96% of corn. Milo is an excellent source of starch and energy, containing slightly more protein than corn, though it is deficient in the amino acid lysine.
Milo is widely used in diets for poultry, swine, and cattle, offering a cost-effective and palatable alternative to corn. For swine, milo can replace all or part of the corn in the diet, resulting in comparable growth rates. This efficiency can be improved through fine grinding of the grain. In cattle operations, milo is valued for its ability to produce a white fat carcass, unlike the yellow fat common with corn-fed animals.
To maximize the digestibility of the starch, particularly for ruminants like cattle, the grain must be processed, typically by rolling, grinding, or steam-flaking. Unprocessed milo has a hard seed coat that resists digestion. Aggressive processing methods like steam-flaking can significantly enhance its feeding value and lead to performance nearly identical to high-moisture corn. Producers must select low-tannin types for optimal feed intake and amino acid digestibility in all livestock.
Milo Grain in Human Diets
Milo is consumed directly by humans worldwide, remaining a traditional staple, especially in Africa and Asia. The grain is naturally gluten-free, increasing its popularity as a substitute for wheat-based products and for individuals with celiac disease. This makes it a valuable component in gluten-free flours, often blended with other grains to improve the texture of baked goods.
Milo flour, available in red or white varieties, has a mildly sweet and nutty flavor. It is used in various applications, including cookies, cakes, and flatbreads. Beyond flour, the grain is used to produce breakfast cereals and porridges, and it can be popped like corn.
Sorghum Syrup
A distinct product derived from sweet sorghum varieties is sorghum syrup. This traditional sweetener is made by extracting and boiling down the juice from the plant stalks.
Industrial and Biofuel Applications
A significant portion of the milo crop is diverted from food and feed markets for industrial uses, primarily as a feedstock for ethanol production. The grain’s high starch content makes it a direct, “drop-in” replacement for corn in dry-milled ethanol facilities, with no major operational changes required for processing. Approximately one-third of the U.S. sorghum crop is now utilized for this purpose.
Milo offers an environmental advantage in biofuel production because it requires less water to grow than corn, making it a more sustainable option in water-stressed areas. The energy ratio for converting milo to ethanol is comparable to that of sugarcane, and the water-saving properties contribute to a lower carbon intensity score for the resulting fuel.
Other Industrial Uses
In addition to fuel, milo is used in the brewing industry to produce gluten-free beers. Researchers are exploring its potential in emerging areas like the production of bioplastics and high-volume wax.
Using the Plant for Forage and Silage
Beyond the harvested grain, the entire milo plant is utilized for feeding livestock in the form of forage and silage. This application focuses on the whole biomass, including the stalks and leaves, providing a versatile option for cattle and sheep. The plant can be harvested as green chop, baled for hay, or processed into silage, which is fermented, high-moisture feed.
Forage sorghum varieties are specifically developed to maximize total biomass yield per acre, though grain varieties can also be used for silage. Milo is a valuable feed source in regions where heat and drought limit the growth of traditional grasses, offering a water-thrifty alternative that maintains high dry matter yields.
It is also commonly used for winter grazing. In this low-cost system, the standing crop is strip-grazed by cattle, allowing the animals to harvest both the grain and the fodder.