the seeds are an important grain in places like africa but they can also be ground into a gluten free flour. in my neighborhood, i can find it in the indian markets and at some point i want to buy some and try it out in some bread.
the tall stalks are cut, pressed for the juices and the juices are cooked down to make the sorghum. 5 gallons of juice will yield about one gallon of sorghum. every fall in the ellington agricultural center in nashville there is a music and molasses festival. i have watched them make the sorghum many times and have some pictures posted here.