Sorghum By-Products Market is Expected to Grow at a CAGR of 6.60% from 2022 to 2032

Market Research Future (MRFR) has published on the “Global Sorghum By-Products market”.

Market Synopsis

According to the MRFR analysis, the global Sorghum By-Products market was valued at USD 23,104.41 million in 2022 and is projected to reach USD 43,630.57 million by 2032 at a CAGR of 6.60%.

The consistent demand for Sorghum By-Products is driven by the increasing demand for animal feed, and growing health consciousness.

COVID-19 Impact on the Sorghum By-Products Market

Sorghum, a versatile cereal crop, holds significant importance as a source of food and industrial raw material across various regions, especially in Africa. Its by-products, ranging from flour to syrup, contribute to diverse industries, including food and beverages, animal feed, and biofuel production. However, the outbreak of the COVID-19 pandemic has disrupted global markets, impacting the sorghum by-products industry in multiple ways. This analysis delves into the repercussions of COVID-19 on the overall sorghum by-products market, with a focus on economic, market demand, supply chain, pricing, and consumer behavior aspects.

Competitive Landscape

The degree of competition among the key players is moderate to high and is expected to increase on account of technological advancements and increasing investments in the development of new and innovative products. Product development, enhancements, and commercialization, along with agreements, partnerships, and collaborations are some of the key strategies adopted by the market players to gain maximum share of the global Sorghum by-products market. Prominent players in the global Sorghum By-Products market include Archer-Daniels-Midland Company (USA), Cargill (USA), Nu Life Market, LLC (USA), Jamestown Mills Inc. (Canada), Bob's Red Mill (USA), Muddy Pond Sorghum, LLC (USA), Bourbon Barrel Foods (USA), Hindustan Animal Feeds (India), Nexus Ingredient (UK, Australia), Food, Agro & Allied Industries Limited (Nigeria), among others.

Access full report @ https://www.marketresearchfuture.com/reports/sorghum-products-market-5121

Segmentation

By Type

1. Grain Sorghum: Grain sorghum is primarily consumed as a staple food in many parts of the world, particularly in regions where it is grown extensively such as Africa, Asia, and parts of the Americas. Grain Sorghum, also known as milo, is primarily cultivated for its seeds, which are rich in nutrients and used for various human and animal consumption purposes. The grain is a significant source of energy, protein, and fiber, making it a staple in the diets of millions worldwide.


2. Forage Sorghum: This type of sorghum is specifically grown for its leafy stalks and stems, rich in nutrients and fiber. It matures quickly and provides high yields of green forage suitable for livestock feed. Forage Sorghum, distinguished by its tall stature and leafy biomass, is primarily grown to feed livestock. Its high biomass production and nutritional value make it an excellent choice for grazing, hay production, and silage. Forage sorghum is particularly valuable in regions where water availability is limited, as it requires less irrigation compared to other forage crops like alfalfa or corn.


3. Biomass Sorghum: Biomass Sorghum, also known as energy sorghum, is cultivated for its high biomass yield and suitability for biofuel production. Unlike grain sorghum, biomass sorghum varieties are bred specifically for their ability to produce abundant vegetative matter rather than seeds. The stalks and leaves of biomass sorghum contain high concentrations of cellulose and lignin, making them ideal feedstocks for bioenergy conversion processes such as bioethanol production and biomass combustion.


4. Sweet Sorghum: Sweet sorghum is used to produce biofuels, biogas, and novel polymers. In addition to biofuel production, a plethora of food products such as beverage, cookies, syrup, sweets, chocolates, and bioproducts like biopolymer resin can be produced. The processes for exploiting the various components (starchy grains, lignocellulosic biomass, and sweet juice extracted from the stem) of this plant generate a large quantity of by-products which are valued in many fields of application.

By Category

1. Organic: Organic sorghum is grown without the use of synthetic pesticides, herbicides, or fertilizers. This method of farming aims to promote soil health and biodiversity while minimizing environmental impact. Organic farming practices contribute to soil health, reduce water pollution, and promote biodiversity. Whole grain sorghum is the most common form of organic sorghum and can be cooked and eaten whole, like brown rice or quinoa.


2. Conventional: Conventional sorghum is grown using conventional farming practices, which may include the use of synthetic pesticides, herbicides, and fertilizers. These practices can help to increase yields and reduce crop losses, but they can also have negative impacts on the environment and human health. Conventional sorghum is often less expensive than organic sorghum. Conventional sorghum may be more readily available in grocery stores and supermarkets. Conventional Sorghum Grain is a like organic sorghum grain, conventional sorghum grain serves as a staple ingredient in various food products, including cereals, snacks, and brewing applications.

By Product Type

1. Malt: Sorghum malt is produced by soaking the grains in water, allowing them to germinate, and then drying them in a kiln. This process develops enzymes that convert the grain’s starches into fermentable sugars. Sorghum malt is a crucial ingredient in the brewing industry, especially for gluten-free beers. It imparts a unique flavor profile to the brew and is a great alternative for people with gluten intolerance or celiac disease. Sorghum malt is a crucial ingredient in gluten-free beers, offering a malty flavor and fermentable sugars for yeast activity. Sorghum malt syrup, derived from the malted grains, adds sweetness, moisture, and browning characteristics to baked goods. It also acts as a natural binding agent, improving the texture of gluten-free breads and pastries.


2. Flour: Sorghum flour is obtained by grinding the whole sorghum grain into a fine powder. It is naturally gluten-free and possesses a slightly sweet and nutty flavor. Sorghum flour is a good source of fiber, protein, and essential minerals, making it a nutritious addition to various diets. Its high nutritional value, including essential nutrients like protein, fiber, and antioxidants, positions sorghum flour as a favored choice among health-conscious consumers seeking wholesome ingredients for their diets. Furthermore, sorghum flour's ability to enhance texture and moisture retention in baked goods makes it a preferred option for gluten-free formulations, ensuring satisfactory sensory experiences without compromising on quality.


3. Syrup: Sorghum syrup, also known as molasses, is a thick, dark liquid sweetener produced by simmering sorghum juice down to its concentrated form. It has a rich, molasses-like flavor with subtle caramel notes and a slightly viscous texture. Sorghum syrup serves as a versatile sweetening agent in culinary applications, adding depth and complexity to a wide range of dishes, including baked goods, marinades, glazes, and sauces. Its unique taste and aroma evoke nostalgia and regional culinary traditions, making it a cherished ingredient in many households.

By End User

1. Food & Beverage Industry: Sorghum grains, whole or dehulled, are a staple food in many parts of the world. It is ground into flour for making flatbreads like injera (Ethiopia), couscous (North Africa), and tortillas (Mexico and Central America). It is also used to prepare porridges, breakfast cereals, and even popped like popcorn. Sorghum flour is a naturally gluten-free alternative to wheat flour, making it ideal for individuals with celiac disease or gluten sensitivity. It is used in various gluten-free baked goods, including cookies, cakes, and bread. Sorghum syrup is a natural sweetener produced from sorghum juice. It has a unique flavour profile, like molasses, but with a lighter taste. Sorghum is fermented to produce various alcoholic beverages, including beers, wines, and spirits.


2. Animal Feed Industry: The Animal Feed Industry represents another significant sector where sorghum finds extensive utilization. Sorghum grains, being rich in carbohydrates and energy, serve as valuable feed ingredients for livestock, poultry, and even fish. Its resilience to drought and ability to grow in marginal lands make it an economical choice for animal feed, particularly in regions prone to erratic weather conditions. Sorghum silage, a by-product of the grain production process, also contributes to livestock nutrition, providing a source of roughage and supplementary nutrients. Sorghum grain and its byproducts, such as sorghum bran and stover (stalks and leaves), are a valuable source of nutrition for livestock. They provide essential carbohydrates, protein, and fiber for animals like cattle, sheep, goats, and poultry.


3. Breweries & Wine Industry: Sorghum malt is a key ingredient in the production of gluten-free beers, offering a flavorful and healthy alternative to barley-based beers. Breweries and the Wine Industry also incorporate sorghum into their production processes. Sorghum malt, derived from sprouted sorghum grains, serves as a gluten-free alternative to barley malt in beer brewing. This makes it an attractive option for breweries catering to consumers with gluten sensitivities or those seeking diverse flavor profiles. Similarly, in wine production, sorghum-based additives may be utilized to modify texture, enhance mouthfeel, or contribute to unique flavor characteristics in certain wine varieties.


4. Chemicals & Biofuel Industry: Sorghum by-products play a vital role in the Chemicals and Biofuel Industry. Sorghum biomass, including stalks, bagasse, and husks, serves as a feedstock for biofuel production, offering a renewable and sustainable alternative to fossil fuels. Through processes like fermentation and enzymatic hydrolysis, sorghum biomass can be converted into bioethanol, biodiesel, and other bio-based chemicals. This not only reduces reliance on non-renewable resources but also mitigates environmental impacts associated with conventional fuel production. Sorghum can be used to produce various industrial chemicals, including organic acids and solvents.

By Distribution Channel

1. Online: The online distribution channel has gained popularity in recent years due to the advancement of technology and the rise of e-commerce. This channel allows for the sale and purchase of sorghum by-products on various online platforms. These platforms could be dedicated agricultural product websites, general e-commerce websites, or even social media platforms. The advantages of online distribution include a wider reach, convenience, and often lower costs due to the elimination of middlemen.


2. Offline: The offline distribution channel involves the traditional method of selling and buying sorghum by-products. This could be through direct sales from the producer to the consumer or through intermediaries such as wholesalers, retailers, and brokers. The offline distribution channel includes local markets, grocery stores, feed stores, and direct farm sales. While this method might not have the wide reach of the online channel, it allows for physical inspection of the products and instant acquisition.

By Regional

1. 
   

   North America: In North America, particularly in the United States, the focus on sorghum by-products has been increasing steadily. The region has witnessed a surge in research and development initiatives aimed at exploring innovative uses for sorghum by-products. This includes the utilization of sorghum bran in animal feed formulations due to its high fiber content and potential health benefits for livestock. Additionally, there's a growing trend towards the extraction of bioactive compounds from sorghum, such as polyphenols and flavonoids, for use in nutraceuticals and functional foods. Sorghum distillers' dried grains (DDGS) are also gaining traction as a valuable co-product of ethanol production, serving as a high-protein feed ingredient for livestock.

   
   


2. 
   

   Europe: In Europe, there is a burgeoning interest in incorporating sorghum by-products into sustainable agricultural practices. With a focus on reducing food waste and promoting circular economy principles, European countries are exploring various avenues for utilizing sorghum by-products. One notable trend is the utilization of sorghum stalks and bagasse for biofuel production through processes like cellulosic ethanol production and biogas generation. Additionally, sorghum bran is finding applications in the bakery industry as a source of dietary fiber, catering to the increasing demand for healthier food options.

   
   


3. 
   

   Asia-Pacific: In the Asia-Pacific region, sorghum by-products play a crucial role in addressing food security challenges and meeting the nutritional needs of a growing population. Countries like China and India are leading the way in exploring innovative uses for sorghum by-products. One prominent trend is the utilization of sorghum flour and bran in traditional Asian cuisines, such as noodles, bread, and snacks, owing to their gluten-free properties and nutritional benefits. Furthermore, sorghum stalks are being utilized for livestock fodder and biofuel production, contributing to sustainable agricultural practices in the region. In Asia-Pacific, sorghum is primarily used as a food source (grain and flour) for human consumption, particularly in rural areas and emerging economies.

   
   


4. 
   

   Middle East: In the Middle East, sorghum by-products are playing a significant role in addressing the region's food security challenges and promoting sustainable agricultural practices. Countries like Sudan and Nigeria are leading producers of sorghum in the region, driving innovation in sorghum utilization. One emerging trend is the utilization of sorghum straw and bagasse for biomass energy generation, supporting efforts to diversify energy sources and reduce reliance on fossil fuels. Additionally, sorghum-based animal feed formulations are gaining popularity, offering a cost-effective and nutritious alternative for livestock producers.

   
   


5. 
   

   South America: In South America, particularly in countries like Brazil and Argentina, sorghum by-products are gaining momentum as valuable commodities in various industries. With a rich agricultural landscape, South American nations are leveraging sorghum by-products for both economic and environmental benefits. Brazil, a major sugarcane producer, is exploring sorghum as a potential alternative source for ethanol production due to concerns about sugarcane's water usage and environmental impact. Brazil, a major producer of sugarcane ethanol, is exploring sorghum as a potential alternative feedstock for ethanol production. Sorghum silage, fermented stalks used as livestock feed, is gaining popularity in South America due to its high nutritional value and potential to improve animal performance. This trend is driven by the growing demand for animal protein in the region. South America primarily uses sorghum for animal feed.

   
   


6. 
   

   Africa: In Africa, sorghum has been a staple crop for centuries, and its by-products continue to be integral to the continent's agricultural and economic landscape. African countries are exploring various avenues for maximizing the value of sorghum by-products. In these regions, sorghum plays a critical role in ensuring food security and providing essential nutrients to populations facing challenges like drought and malnutrition. Sorghum is often consumed as whole grain, flour, and fermented beverages. Sorghum serves as a valuable source of animal feed, particularly in drought-prone areas due to its resilience. Sorghum flour is a key ingredient in traditional African dishes like porridge and flatbreads, providing essential nutrients to local communities.