What is the difference between wheat and sorghum farming?

Different appearance, different planting methods, different environments, different sizes, different nutrition, wheat and sorghum are two different plants.

There is a difference in terms of soil, there is a difference in terms of moisture, there is a difference in terms of temperature, there is a difference in planting, there is a difference in fertilizer.

The difference is very big, first of all, the planting area is different, the planting method is different, and the planting environment and soil are very different.

<> quinoa is not sorghum, quinoa is a plant of the genus Chenopodaceae. The panicle is red, purple and yellow, and the shape of the plant is the same as that of gray cabbage, and the panicle is like a sorghum ear when mature. Sorghum grasses are annual herbaceous plants with strong, erect stalks and supporting roots at the basal nodes.

Quinoa grows in Colombia, Ecuador, Peru and other middle and high altitude mountainous areas in the Andes Mountains of South America, and is drought-tolerant, cold-tolerant, and salt-tolerant.

1. Is quinoa sorghum?

1. Quinoa is not sorghum, quinoa is a plant of the genus Chenopodaceae. The panicle is generally red, purple and yellow, and the shape of the plant is very similar to that of gray cabbage, and the panicle resembles a sorghum ear when mature. Sorghum grasses are annual herbaceous plants with thick, erect stalks and supporting roots at the basal nodes.

The leaf sheath is hairless or slightly powdery, the stalk of the sessile spikelet is about a millimeter long, the spikelet is linear to lanceolate, and the flowering and fruiting period is from June to September.

2. Quinoa is native to Colombia, Ecuador, Peru and other middle and high altitude mountainous areas in the Andes Mountains of South America, and it has certain drought tolerance, cold tolerance and salt tolerance. It grows on plateaus from sea level to about 4,500 meters above sea level, and the most suitable altitude is 3,000-4,000 meters above sea level in plateaus or mountainous areas.

2. Which areas are suitable for sorghum planting?

1. Spring sowing and early maturing area.

1) It mainly includes Inner Mongolia, Heilongjiang, Jilin, Ningxia arid areas, central and Hexi regions of Gansu Province, Chengde region of Hebei Province, Zhangjiakou Baxia area, Shanxi and northern Shaanxi Province, and northern Xinjiang plains and basins.

2) The varieties are mainly early maturing and medium early maturing varieties.

2. Spring sowing and late maturing area.

1) It mainly includes most areas of Liaoning, Hebei, Shanxi, Shaanxi and other provinces, the eastern and southern parts of Gansu Province, the Yellow Irrigation District of Beijing, Tianjin Municipality and Ningxia, and the southern and eastern Xinjiang basins of Xinjiang.

2) The production varieties are mainly late-maturing varieties.

3. Spring and summer sowing area.

1) It mainly includes parts of Hebei, Henan, Anhui, Shandong, Jiangsu, Hubei and other provinces.

2) The production varieties are mainly early-maturing varieties with a growth period of less than 100 days.

4. Southern sorghum area.

1) It mainly includes the southern part of Central China, South China and Southwest China.

2) The production varieties are mainly short-term scattered spike type and waxy varieties.

Summary. What is the difference between wheat wine and sorghum wine?

Wheat liquor is a liquor made from wheat as the main drain and raw material, and sorghum as the auxiliary material. Generally, the wine-making enterprises will not use wheat as the main ingredient of the liquor-making car, but will use sorghum as the main ingredient. The difference between wheat wine and sorghum wine lies in the brewing process and the taste after brewing, wheat wine is not as good as the taste after sorghum wine is made, and the brewing process of wheat liquor is more difficult.

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Sorghum, Poaceae, Sorghum genus. 1-year-old herb. The stalk is solid and has a pith in the center.

Tillering or branching. The leaves resemble corn, thick and narrow, powdered with wax, smooth, and the midrib is white. panicles, spikes are of two types: ribbon and hammer.

The fruit is brown, orange, white or yellowish. The seeds are oval, slightly flattened, or non-sticky. It likes warmth, drought and waterlogging resistance.

According to the characteristics and uses, it can be divided into edible sorghum, sugar sorghum, broom sorghum and other categories. It is widely cultivated in China, with the most in Northeast China. The grains are used for eating, making wine (sorghum wine) or making caramel sugar.

Sugar with sorghum stalks can be made into syrup or raw food; Brooms can be made from the ears of sorghum to make brooms or cooking brooms; The young leaves can be dried in the shade and silage, or can be used as feed after drying; Yingguo can be used in medicine, can dry and damp and expel phlegm, and calm the mind and calm the nerves.

Wheat is a collective term for the genus Wheat and is a grass plant that is widely cultivated around the world and originated in the Middle East. Wheat is the world's second-most produced food crop, after maize, while rice ranks third. Wheat fruit is one of the staple foods of human beings, which can be ground into flour to make bread, steamed bread, biscuits, cakes, noodles, fritters, oil cakes, fire burnt cakes, pancakes, dumplings, fried dumplings, steamed buns, chaos, egg rolls, instant noodles, rice cakes, pasta, cousce and other foods; After fermentation, it can be made into beer, alcohol, vodka, or biofuel.

Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and vitamin A. Depending on the variety and environmental conditions, the nutrient composition varies greatly.

The raw materials used in sake brewing are not the same.

There are very few liquor enterprises that use wheat as raw material to make liquor, and most of them are auxiliary raw materials for liquor enterprises, such as sorghum as raw material for liquor, and wheat as raw material for liquor koji, accounting for about 20%. Very few brewing companies use wheat as a raw material for brewing!

Wheat starch content is high, and auxiliary materials should be used more during fermentation, so the miscellaneous taste is not easy to control, in addition, the starch content is high, and the fermentation speed must be fast, so the fermentation temperature is not easy to control, which is easy to cause the problem of wine bitterness.

Sorghum starch is lower than that of wheat, the proportion of auxiliary materials can be accepted by most people, and the aroma of sorghum winemaking is recognized by most winemaking experts, which mainly determines the characteristics of sorghum, moderate starch, and coordinated amylopectin ratio.

Barley is not sorghum. Barley, like wheat, is an annual or biennial herbaceous plant, sorghum is an annual herbaceous plant, barley grows up to a maximum of 1 meter when matured, while sorghum plants can reach 2 to 3 meters, and barley leaves are narrow and small. Sorghum leaves are broad and long.