I was interested to see that the Sorghum Checkoff is holding a food workshop since I’ve got a brother and sister who have Celiac disease. It made a major impact on their lives since so much of food today contains gluten. However, sorghum is providing an alternative.
The Sorghum Checkoff, in conjunction with USDA/ARS, is sponsoring a sorghum food workshop for food industry leaders on how to use sorghum in whole grain and gluten-free applications. The workshop will be held June 2-3, 2010 in Manhattan, Kan., in recognition of the Whole Grains Council’s “Sorghum Month”.
“Sorghum has been a staple food in countries around the world for years and has just begun to increase in popularity as a human food source in the U.S.,” said James Vorderstrasse, sorghum producer and Sorghum Checkoff board member from Hebron, Neb. “It is a gluten-free grain so it is an excellent choice for those with Celiac disease and for diabetics because of its low glycemic index. This conference will educate many of the major players in food processing about sorghum’s benefits and potential in the human food industry.”
For more information about the sorghum food workshop, please see the seminar notice on our website at www.sorghumcheckoff.com or contact Executive Director Virgil Smail at virgil@sorghumcheckoff.com.