4 edition of Sorghum bibliography, 1983 found in the catalog.
Sorghum bibliography, 1983
by Sorghum and Millets Information Center, International Crops Research Institute for the Semi-Arid Tropics in Patancheru, Andhra Pradesh, India
Written in English
|Statement||compiled by S. Prasannalakshmi, Nalini Basavaraj, P.K. Sinha.|
|Contributions||Basavaraj, Nalini., Sinha, P. K. 1940-|
|LC Classifications||Z5074.S72 P73 1986, SB191.S7 P73 1986|
|The Physical Object|
|Pagination||ix, 400 p. ;|
|Number of Pages||400|
|LC Control Number||87901681|
Books similar to Red Sorghum Goodreads members who liked this book also liked: To Live. by Yu Hua. avg. rating Ratings. From the author of Brothers and China in Ten Words this celebrated contemporary classic of Chinese literature was also adapted for film by Zhang Yimou. This searing novel, originally banned in China. The trade in sorghum is small compared with the major grains such as wheat, maize, barley and rice. The main importers of sorghum are Japan, Mexico, the former USSR (CIS) and Venezuela. Within most developing countries, the sorghum crop rarely reaches the market. It is grown for home consumption unless there is a bumper crop, or if cash is Size: KB.
Sorghum is native to equatorial Africa; India and China are considered to be the plant’s secondary centers of origin. Sorghum has been grown in India since the third millennium B.C. and in China and Egypt since the second millennium B.C. Its cultivation was introduced into Europe in the 15th century and into the Americas in the 17th century. Written in , Red Sorghum received critical acclaim in China and was made into a movie in It was not until , however, that this novel was translated into English. I sure am glad it was because it is an incredibly powerful book that presents a genuine Chinese by: 4.
Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents in addition to the South West Pacific and Australasia. A brief review of literature on sorghum for human foods and on the relationship among some kernel characteristics and food quality is presented. The chief foods prepared with sorghum, such as tortilla, porridge, couscous and baked goods are described. Tortillas, prepared with 75% of whole sorghum and 25% of yellow maize, are better than those prepared with whole sorghum by:
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The Sorghum spp. Bibliography Abdul-Wahab, A. The toxicity of Johnsongrass excretions: a mechanism of root competition.
Masters thesis. Louisiana State University. Abdul-Wahab, A. and E. Rice. Plant inhibition by Johnsongrass and its possible significance in old-field succession. Bull. Torrey Bot. Club 94(6).
Sorghum is a genus of flowering plants in the grass family een of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans. One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture : Tracheophytes.
1983 book Sorghum Acres Planted During the Growing Season. 1 - Growth and Development. Jason Kelley. Grain sorghum is an important feed grain crop. is at physiological maturity.
The head emerges from. grown in Arkansas. The plant’s ability to produce the flag leaf sheath and is File Size: KB. Sorghum Bibliography. Across the study period ( ‚Äì ), Sorghum Newsletter, a publication of ICRISAT, featured the highest number 1983 book publications on perennial and ratoon grain sorghum.
Sorghum Newsletter was followed by two prominent agronomy journals. Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels.
Not only does Sorghum bibliography offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition.
The Sorghum Book - Recipe Book [Joan Reck, Karen Sue Buchanan] on *FREE* shipping on qualifying offers. The Sorghum Book - Recipe BookAuthor: Joan Reck. The Biology of Sorghum bicolor (L.) Moench subsp. bicolor (Sorghum) Office of the Gene Technology Regulator phylogenetic analysis and there are ongoing investigations to 1983 book taxonomic classification.
While one study indicated that Sorghum should be divided into three generaFile Size: 1MB. recorded appearance of sorghum in Europe was in the first century A.D.
and it was introduced to the United States in the ’s for syrup production (Winberry, ). It is still one of the most important grain crops grown for human consumption and animal feeding throughout the world. Sorghum grain is gluten free and is a good substitute forFile Size: KB. To include sorghum in a book on "lost" crops, on the face of it, seems like a gross mistake.
After all, the plant is Africa's contribution to the world's top crops. 1 Indeed, it belongs to the elite handful of plants that collectively provide more than 85 percent of all human energy. Globally, it produces approximately 70 million metric tons of grain from about 50 million hectares of land.
Sorghum is a staple food crop for millions of poor people in the semiarid tropics of Africa and Asia. It is one of the important dryland crops grown in marginal soils and a source of feed, fodder.
Sorghum, with large juicy stems containing as much as 10% sucrose, used in manufacture of syrup; sugar can be manufactured from sorghum. Broomcorn used for making brooms. The seed is used as food, in brewing "kiffir beer", the kiffir corn malt and cornmeal is fermented to make Leting (a sour mash), the pith is eaten, and the sweet culm chewed.
Red Sorghum: A Novel of China or Red Sorghum Clan (simplified Chinese: 红高粱家族; traditional Chinese: 紅 高粱 家族; pinyin: Hóng Gāoliáng Jiāzú; literally: 'red sorghum family') is a Chinese language novel by Mo hed init was Mo's first novel and remains one of his best-known works.
The novel consists of the volumes "Red Sorghum", "Sorghum Wine", "Dog Ways Author: Mo Yan. After reading Sweet, Sweet Sorghum, Kentucky's Golden Wonder I bought a jar and can see why the author wrote an entire book about it.
It is an extraordinary, ambrosia-like product that makes me spontaneously close my eyes, smile and say mmmmmm almost every time every time I taste it/5(6). Red Sorghum is a novel of family, myth, and memory, set during the fratricidal barbarity of the s, when the Chinese battled both Japanese invaders and each other.
[It is] narrated by a young man at the end of the cultural revolution who tells the stories of his father, Douguan; his granddad, the most ruthless and infamous bandit and guerrilla commander in the region; and his grandma who /5(14).
sorghum next to small grains can reduce the probabil-ity of chinch bug damage to sorghum seedlings. Maturity A good full-season hybrid will out-yield a good early-season hybrid every time, other conditions being equal and favorable for sorghum growth. The stalks of full-season hybrids usually are larger and stand better than earlier Size: KB.
A powerful new voice on the brutal unrest of rural China in the late 20's and 30's. Mo Yan's debut novel (and first US publication) was the basis of a Oscar-nominated film. A member of the young ``root-seeking'' writers whose focus is the Chinese countryside, Mo Yan tells the story of three generations—simultaneously ``most heroic and most bastardly''- -caught up in these turbulent years.
The Red Sorghum is a very bright and colorful book. Its filled with blood-red, loathsome-green and night-black images. On every page i think there is a sunset or a sunrise that bleeds the redest light ever depicted, a wound that leeks black blood and a river or a lake where the water is grotesquely green and it necessarily stinks/5.
"A brilliant blend of science and soul. This is a book that the food world has needed for a long time."--Fred W. Sauceman, author of The Place Setting "Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it.
Sorghum is of a lower feed quality than corn (maize). It is high in carbohydrates, with 10 percent protein and percent fat, and contains calcium and small amounts of iron, vitamin B 1, and niacin. For human consumption, the gluten -free grain is usually ground into a meal that is made into porridge, flatbreads, and cakes.
The characteristic. Sorghum. Sorghum (genus Sorghum) refers to various species of grasses (family Poaceae) that are cultivated as food e the relationships among the various species and their hybrids are highly complex and not well understood, the cultivated grain sorghums are usually named as Sorghum bicolor.
Sorghum is a tropical grass, well adapted to high productivity in a hot and dry climatic.M. J. Dimitri, (Ed.). La región de los bosques Andino‐Patagónicos, Sinopsis general, Colecciónpp.
Ministerio de Agricultura y Ganaderia de la Nación, Instituto Nacional de Tecnologia Agropecuaria, Buenos Aires, [Dimitri, M.
J., Consideraciones generales, pp. 14–23; Descripcion fisica, pp. 27–29; Consideraciones sobre la determinacion de la superficie y los.SuperSummary, a modern alternative to SparkNotes and CliffsNotes, offers high-quality study guides that feature detailed chapter summaries and analysis of major themes, characters, quotes, and essay topics.
This one-page guide includes a plot summary and brief analysis of Red Sorghum by Mo Yan. Published inRed Sorghum is a magical realism novel written by [ ].