[Lorianne]

They eat a sorghum porridge in Africa. I htink you have too cook it a good while.

[rusty millet]

It is true that sorghum porridge is used in Africa. But as Beagle8U points out in post 20, much of the sorghum is used here in the US as animal feed. It is also an important feedstock for ethanol production.

There are many places in the US that are not suitable for corn production due to limited rainfall and poor soil fertility. In these areas (lower great plains and southeastern US, sorghum and pearl millet are superior grains, and have the added advantage of reducing aflatoxins and fumonisins - which are natural carcinogens produced by fungi commonly found in corn.

Problem with some subsidies is that they promote overproduction of some crops (such as corn) to the detriment of other more sustainable crops, such as pearl millet.

Concerning the required cooking time, much of the sorghum and pearl millet in Africa are processed from raw grain at home. Here in the US we have the advantage of food processors that make our lives extremely convenent by doing this "behind the scenes" for us. Overall processing time is not reduced, its just that we don't do it at home.