Sorghum is one of the world's most important cereal crops and a major agricultural export for the United States [source: Council]. It's used in foods ranging from beverages to cakes and cookies, and the high-antioxidant, gluten-free nature of some varieties make it a valued grain for health-conscious bakers.
Sorghum also has the potential to be a knockout of a biofuel. Different strains of the grain can grow in a variety of climates, and its biochemical makeup means it can be interchanged with corn in ethanol production processes. Researchers are developing hybrid strains of sorghum specifically for biofuel production, so it's possible that, before long, the E85 you put into your gasoline-powered car's tank may have something in common with the molasses cookie you buy in the convenience store [source: Lau].