Cereal grains are humans’ main food source.¹  Sorghum, commonly called Sorghum bicolor L. Moench (Figure 5.1), is a monocotyledonous herbaceous plant that belongs to the same family (Poaceae) as maize (Zea mays L.) and barley (Hordeum vulgare), and is very similar to corn in physiology, genomic, shape, and food applications.²  It is the fifth most vital grain crop worldwide after rice, wheat, corn, and barley, and it serves as the main food for approximately 750 million inhabitants of semi-arid areas of Asia, Australia, Africa, and America, owing to its characteristics, such as drought tolerance.^3,4  In 2018, worldwide production of sorghum grains reached about 58 million tons. Figure 5.2 illustrates the worldwide sorghum production share, and Figure 5.3 shows the top 10 sorghum-producing countries in tons, according to FAOSTAT.⁵  In contrast to C3 plants like wheat and rice, sorghum is a C4 photosynthetic plant, and thus is highly efficient in assimilating carbon and accumulating biomass at elevated temperatures.^6,7  To address the challenge of climate change, a shift toward more climate-resilient cereal crops such as sorghum is of great importance.⁶  Among them, sorghum is well known as an adapted crop that can be produced even in a warming climate and with growing water shortages. In the semi-arid countries of Asia and Africa, sorghum plays an integral role as a feed and food source rich in proteins, dietary fiber, minerals, and vitamins.⁶