i hope China will export its red sorghum flour in packages to CANADA. we now eat East Indian sorghum flour and it is different grayish colour and tastes different. It is after i see EAST iNDIAN SORGHUM seeds, (grayish colour )i realize it is indeed /Indian sorghum/. Sorghum should be red colour, the original CANADIAN SORGHUM tastes and look the same red colour like the chinese sorghum. But sorghum does not grow well in Canada. sorghum is the food for diabete patients, low blood glucose and full of minerals. we also need buckwheats flour. There is a big market because nowaday lots of diabetes patients in North america. Sorghum flour and buckwheat flour are diabete patients/ food. otherwise they have nothing to eat as main grains. thanks!!
when i was young, sorghum flour noodles is the worst food i dislike. Now it is my favourite in canada BECAUSE IT TASTEs SO GOOD and it is healthy. you will never get diabete disease if you eat sorghum food, full of minerals. we eat too much grain flour products and too much rice. diabete disease infects everyone.
ren2 sheng1 fruits, chinese dill vegetable are also grown on large scale in Minqin county, GANSU PROVINCE, cHINA! THE MUTTON TASTES delicous and unique after being fed by dessert dill vegetable!
