Wonderful discussion on sweet sorghum and red proso. I have some experience with both. *First sweet sorghum*: "Sweet" can be confusing, because all plants produce sugars and vary by plant stage. 1. *Molasses* is the "ingredient" on our label of Grandma's Original Molasses which I use in merinations before smoking meats. Checking their website indicates it is made from sugarcane, not sweet sorghum. 2. *Sugar content*, and type of sugar of sorghum, sudangrass, pearl millet, corn, and even forage soybean varies significantly in plants depending on date of harvest. See Table 9 of my patent to determine optimum harvest for various crops to maximize ethanol potential (7) (PDF) Systems and processes for producing biofuels from biomass (researchgate.net) <https://www.researchgate.net/publication/302705921_Systems_and_processes_for_producing_biofuels_from_biomass>. I tested eleven different forages with mainly three different harvest dates (58, 102, and 132 days after planting) and evaluated changes in sucrose, fructose, and glucose. *Millex 32 hybrid pearl millet*, for example, had no plant sugars detected at 58 days, 7% at 102 days, and 10.96% at 132 days with each plant sugar significantly different depending on harvest date. Highest sugar content of this pearl millet was fructose followed by glucose. *Trudan Headless Sudangrass* had 9.72% total sugars at 58 days, 13.92% at 102 days, and 16.08% at 132 days with double the sucrose compared to other sugars. *HiKane II Forage Sorghum* (2 test dates) total sugars peaked at 102 days at 25.5% and dropped to 16.78% by 132 day test.* Derry Forage Soybeans* (2 test dates) had 5.6% total sugars at 102 days with 5.04% being fructose and 0.591% being sucrose. However, at 132 days Derry had NO sucrose and about equal amounts of fructose and glucose. 3. *Corn sugars*: About thirty years ago as an agronomist, I realized corn sugars in plants varied significantly and could be manipulated genetically, chemically, and mechanically. (Review the same Table 9 from my patent.) I tested a common hybrid #2 dent corn (NK N40T) and removed ears mechanically. Results were shocking! At 102 days the whole plant (with ear) tested 12.23% total sugars, but only 2.338% total sugars at 132 days. I removed ear(s) before pollination with results showing 25.87% total sugars at 102 days--rising to 27.15% total sugars at 118 days, then sugars dropped to 15.57% at 132 days. Sucrose was by far the top sugar at 102 and 118 days (17.8% and 21.0% respectively), but sucrose dropped to 0.00% at 132 days. There is no doubt in my mind that dent corns could produce, and extract, over 30% sugars. That is why my patent can harvest standing crops approaching physiological maturity and produce ethanol with 100% pumpable liquid in 24-72 hours WITHOUT any additional water. *Red Proso Millet* is still produced in the U.S. in limited quantities and is occasionally mixed in birdfeed to give it color. Consumers would rather buy high content white proso millet birdfeed mixes with a bit of red proso blended in although birds prefer white as Dipak indicated. He also noted that Certified *Cerise* red proso is still available. Full season, *Akron*, a dark red proso, has a compact seedhead and was released by Colorado in 1969. On the early side, *Early Fortune*, is a short red proso and one of the earliest maturing prosos (heads 30-40 days after planting). There may be a few farmers in Northern areas still storing or reproducing *Early Fortune*, but since 1992, I am not aware who they may be, but this variety can hopefully be sourced from seed banks. *Turghai*, introduced in the U.S. by USDA from Russia/Siberia in 1903, was the only variety of red proso that was available as Certified seed from Colorado before 1968. In the 1980s I was in fields of *Turghai* which were easily distinguishable from other reds by their spreading panicals. Unless you shell out heads approaching maturity, *Turghai* appeared similar to *Minsum* white proso (released by Minnesota in 1980) because both have a very open seedhead which speeds drydown. (For more details on proso varieties, see Appendix 1, pages 181-189, in my book *How to Produce Proso Millet: A Farmer's Guide* (7) (PDF) How to Produce Proso Millet: A Farmer's Guide (researchgate.net) <https://www.researchgate.net/publication/284179184_How_to_Produce_Proso_Millet_A_Farmer's_Guide>.) For photos of *Minsum* see pages 86 and 89. Page 86 shows a red proso I pulled from a North Dakota farm which at the time I thought was *Cerise*, but it could have been *Early Fortune*. I hope this background helps....Gary Wietgrefe