Sorghum Syrup

The sorghum syrup plant, Sorghum bicolor (L.) Moench, shares the nomadic heritage of its sister, sorghum grain. Syrup-making techniques came into prominence in the United States around the mid-1800s. Because of the scarcity of sugar during wartime, sorghum syrup was the principal sweetener in many parts of the country. By 1920, the annual U.S. production was nearly 50 million gallons. After World War II, less expensive refined sugar became available, and sorghum syrup use declined. The bulk of production remains in the southeastern United States, Kentucky and Tennessee being the leading producers.