Visual Reference Library - Sorghum

Sorghum and pieces of sorghum that are significantly 
discolored. In most cases, kernels must be cross-sectioned to determine if the exposed starch area is discolored (cream colored) to the extent shown.
DO NOT PRORATE SORGHUM HEAT DAMAGE. The starchy area of both halves of the cross-sectioned kernel must be as dark or darker than shown.
NOTE: 1. When cross-sectioning, cut the kernel length-wise through the middle of the germ.
NOTE: 2. Disregard the germ area when making heat damage determinations.

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Last updated December 2016