Sorghum has been optimized to provide a natural assortment of products and uses: Grain sorghum, with its high starch content, is used as an energy source for animal feed or biofuels. In many parts of the world, it is a staple food crop and is commercially used in brewing and a range of gluten-free products. Forage sorghums, primarily used for animal feed, are also well suited for the production of biomaterials, biochemicals, or energy. Sweet sorghum, with its high sugar content, can, like sugarcane, be converted to ethanol, and its bagasse directed toward energy production. Within each of these major classes of sorghum, further subdivision can be made, based on their adaptation, rates of growth, compositions, and yields.