Most sorghum production in the US today is in the Great Plains, and the principal purposes of this production are grain for various uses (food, feed, and fuel), and silage. Earlier in the history of sorghum in this country, sweet stemmed varieties achieved importance as an alternative source of sweeteners, especially in the mid 19th century. The stalks of "sweet sorghum," as it is known, can be crushed like one would sugar cane, to produce a sugary liquid that can then be processed. Sweet sorghum is still grown, altho on a much smaller scale, and production of it is apparently concentrated in the Southeastern states. (Wikipedia provides a good introduction: https://en.wikipedia.org/wiki/Sweet_sorghum ) A product made from sweet sorghum is sorghum "molasses" or syrup (not to be confused with cane molasses, altho there are evidently similarities). This is known primarily in the Southeast (the main producing states are said to be Kentucky and Tennessee), and is used on biscuits and pancakes, as well as other culinary uses where sweeteners are needed. A couple of commercial webpages offer good discussions of this * https://www.tnhomeandfarm.com/agriculture/tennessee-sorghum/ (nice overview, from Tennessee) * https://www.thedutchtreat.biz/post/molasses-or-sorghum-molasses (from a store in westernmost Virginia; 2 products from Kentucky in photo) * https://smileypete.com/community/2014-02-28-sorghum-what-is-it-and-how-did-i... (from Kentucky) * https://www.ourstate.com/the-molasses-makers-of-davidson-county/ (an artisanal operation in North Carolina) There is also an active National Sweet Sorghum Producers and Processors Association (NSSPPA) in the US: https://nssppa.org/ A personal perspective: Sorghum molasses does seem to be a regional specialty of the Southeastern US. With my family roots mainly in the Northeast and upper Midwest, maple syrup (esp. from Vermont) might be on our table, while molasses and for that matter corn syrup were known by name only, and I don't recall ever seeing or hearing of sorghum molasses or syrup. I was actually first introduced to sweet sorghum in Mali, when a neighbor shared with me a piece of a green sweet sorghum stalk, which one can chew on and get a sugary flavor (this is a bit like sugar cane, altho obviously much smaller in diameter). So sweet sorghum is clearly grown in various parts of the world. A former common name for it was "Chinese sugar cane," presumably indicating origin (an 1857 book indicated as much/1 ; see also a short 1858 article using this name, which also noted the plant's use in southern France and northern Algeria at that time/2). The Wikipedia article linked above also indicates sweet sorghum's use in India. However I don't have any information on how much sweet sorghum is used to produce syrup worldwide. Again, another shallow dive to illustrate the breadth of use of millets. Anyone with more substantial knowledge of sweet sorghum, or indeed sweet stemmed varieties of other millets,/3 is invited to comment. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance Notes: 1. James F.C. Hyde, The Chinese sugar-cane;its history, mode of culture, manufacture of the sugar, etc. with reports of its success in different portions of the United States, and letters from distinguished men (Saxton & Co., New York, 1857) https://archive.org/details/chinesesugarcane00hyde/mode/2up 2. "Sorgho, or Chinese Sugar Cane," Scientific American, July 24, 1858 https://www.scientificamerican.com/article/sorgho-or-chinese-sugar-cane/ 3. Came across mention of "Canadian Sweet Stem Pearl Millet hybrid CSSPMH 7," for example, but this is grown only for forage: http://www.milo-seeds.com/Page.php?ID=6&Lang=2