Sorghum is the fifth most important grain crop after wheat, rice, maize and barley. It is cultivated for food and beverages for humans, and for feed and fodder for animals. In this book, the authors study the production, growth habits and health benefits of sorghum. Topics discussed include sorghum as an enigmatic grain for chicken-meat production; the potential of sorghum for development in East Africa; the health benefits of sorghum grain for poultry and pigs; fungal root endophytes as sorghum growth promoters; and breeding for abiotic stresses in sorghum.