Short answers, pulled from the story.
Archaeologists uncovered sorghum remains at a site near Kassala in eastern Sudan dating from 3500 to 3000 BCE. This discovery places the domestication of S. bicolor more than 5,000 years ago within the area of the Rivers Atbara and Gash.
World sorghum production reached 57 million tonnes in 2023 according to recent agricultural statistics. The United States leads global output accounting for 14% of total production volume while Mexico, Ethiopia, and India follow as secondary producing nations behind American farms.
Sorghum grain contains 72% carbohydrates including 7% dietary fiber and 11% protein per standard serving. It provides 79 calories along with rich contents of several B vitamins and dietary minerals exceeding 20% Daily Values.
Sweet sorghum stalks taller than grain varieties produce molasses-like juice extracted via cane juicers in rural areas. Extracted carbohydrates ferment readily into ethanol due to their simple sugar structure characteristics while residual plant matter contains enough energy to power processing facilities used for fuel generation.
A Korean origin tale titled Brother and sister who became the Sun and Moon explains why sorghum turns red. In this story a tiger chases siblings up a rotten rope climbing toward sky becoming sun and moon before the rope breaks causing the tiger to fall impaling itself on a sorghum stalk staining it red with blood.