Yield Potential and Adaptability of Selected Food-grade Sorghum Hybrids to Mediterranean Conditions

Sorghum has been grown as a food crop for many centuries in Africa and Asia and it is a cereal option for celiac patients. Due to its properties as a wheat-free food, interest is increasing in cultivating sorghum in Mediterranean countries. To evaluate the agronomic characteristics of growth in the Mediterranean area, six hybrids of sorghum (Sorghum bicolor L. Moench), representing different maturity classes, were selected and tested in experimental trials for 2 years in San Bartolomeo in Galdo (BN) hill, South Italy. The results showed moderate variation in adaptation of these hybrids as measured by differences in grain yields (4.60 to 7.30 t ha-1) and other pheno-morphological traits. In particular, the hybrid SW6129W from Bolivia and the hybrid SASG05W from Argentina had grain yields higher than others tested in these trials. Our results demonstrated that selected food-grade hybrids from South America, have agronomic characteristics well-suited for cultivation in Mediterranean countries.