CULTIVO DE SORGO FORRAJERO para ENSILADO o HENIFICADO

Sorghum is a plant native to India and one of Mexico's main crops. Almost all of its production is used for animal feed. The terms "forage sorghum" and "grain sorghum" can cause some confusion, as they refer to the same plant, and grain sorghum is also considered a forage product. The difference is that forage sorghum refers to the use of the entire plant, whether green or dry, not just the grain. Forage sorghum can be dried (dehydrated), ensiled, or made into hay, always for animal consumption. This species allows for the rapid availability of forage, producing around 30 tons/hectare of green forage in the first cutting (50 days after planting). Sorghum can be used for grazing, haying, chopped green forage, and silage to provide forage during periods of scarcity in the rangeland. To achieve higher yields with forage sorghum, proper establishment and management practices are essential, paying particular attention to land preparation, variety selection, fertilizer application, pest and weed control, and harvest management. Importance of Sorghum Cultivation Sorghum possesses a dormancy strategy that allows it to suspend growth until favorable conditions return. Furthermore, its potential uses for livestock feed are quite varied. It can be used as summer forage under direct or deferred grazing, as silage in the form of wet grain and whole-plant silage, or as a concentrate. It has the unique characteristic of producing high amounts of crop residue, which contribute to improved soil cover. Additionally, it has a well-developed and deep root system that allows for excellent exploration of the soil profile, contributing to improved soil structure and enhancing its physical, chemical, and biological properties. Due to its qualities, sorghum presents itself as a very favorable alternative for systems where maintaining good soil fertility is desired, and it is also an ideal crop for no-till production systems. Image 1. Stubble incorporated into corn planting as a soil amendment. While locally its use has been for animal feed, worldwide approximately 40% of grain sorghum production is destined for human consumption as a component in the production of food and beverages. Sorghum grain has the advantage of lacking prolamins (the protein that forms gluten), which are present in other cereals such as wheat, oats, barley, and rye, making it suitable for consumption by people with celiac disease. Tall varieties produce silages with nutritional values ​​that are generally lower than those of good corn silage due to a lower proportion of grains in the ensiled mass. Forage sorghum has great potential for utilization, as it boasts high productivity, good suitability for mechanization, and great versatility, allowing it to be used as hay, pasture, direct cut, and silage. Sorghum Adaptability Sorghum is highly versatile and adapts well to different soil, climate, and technological conditions. Therefore, to maximize its use, it is essential to understand its nutrient and water requirements, adjust the optimal planting density and date according to the region, implement crop protection management practices, and consider the productivity of different hybrids, among other factors. Adapted from Technologies in Forage Sorghum Production: https://proain.com/blogs/notas-tecnic...