Sorghum grain is processed into cereals, flour and starch, alcohol. The expediency of cultivating sorghum in the arid and semi-arid regions of the planet is due to its versatility and high productivity. Green mass and grain are readily eaten by many types of farm animals. Sorghum is not only a high-yielding culture, it is rich in carbohydrates, proteins, carotene, tannins, vitamins, which play an important role in increasing the productivity of animals. By nutritional properties, grain and green mass of sorghum are almost not inferior to corn, and in some regions they surpass it. In addition to fodder, sorghum grain is used for the alcohol and starch industry. Sugar sorghum and Sudanese grass have proven themselves in mixed crops with legumes, corn, and sunflower. A sugary-rich stalk makes it possible to obtain balanced silage and haylage, while crop productivity remains very high.